North African chicken tagine

North African chicken tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 15 mins Cook: 1 hr, 25 mins


Serves 4
Easy and freezable, this chicken tagine will be a family favourite in no time

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal630
  • fat38g
  • saturates10g
  • carbs16g
  • sugars10g
  • fibre3g
  • protein58g
  • salt0.86g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 large chicken breasts, skin on
  • 4 chicken thighs, bone in and skin on
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g shallots, peeled



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, sliced
  • 4cm piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp cumin seeds, lightly crushed
  • 1 tsp coriander seeds, lightly crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 small cinnamon sticks
  • large pinch saffron threads



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tsp ground ginger
  • pinch crushed dried chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 375g peeled butternut squash, cut into chunks
  • 500ml chicken stock
  • 1 rounded tbsp clear honey
  • 2 tbsp roughly chopped coriander


  1. Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over – you can do it in batches. Remove from the pan and set aside.

  2. Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.

  3. Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
AVPGrowYourOwn's picture
7th Aug, 2013
I've made this several times now one of which was for a dinner party. It was a hit! But I made some changes due to the comments of being too watery. We use 300ml of chicken stock and 100ml of double cream instead of 500ml of chicken stock. It makes a huge difference! This way there isn't so much liquid as the chicken releases water anyway. It stops the skins going gluppy because it can sit out of the sauce and the meat can be poached from the bottom in the sauce. Delicious!
29th Jul, 2013
Made this in my slow cooker and used all the ingredients as listed above. Really nice flavours but the sauce is very runny. Next time I make it I will add something to thicken it up (maybe some cornflour). But it's a big thumbs up from me.
14th Jul, 2013
This is a great recipe. I made it in advance (to reheat once our friends arrived) and used only chicken thighs; I also added some dried apricots and served it with rice and crusty bread to mop up the delicious sauce. I will definitely be making it again.
9th Jul, 2013
really enjoyed this reciepe. spicy and tasty. served with cous cous butm ight try with mash next time as was very juicey. used left over roast chicken and added carrots and peas
22nd Feb, 2013
Excellent appreciated by all cooked it for a group of ten jeaN
15th Feb, 2013
Made this tonight and it was yummy! I used to live with a Moroccan family who made amazing food and I have to say that the sauce should be thin but full of flavour as would normally be served with let's of couscous in one big bowl and eaten with torn crusty bread for everyone to dig in at the same time. If you find there to be too much sauce use it instead of water for your couscous, much tastier!
1st Jan, 2013
Made double quantities of this last night to take round to friends for New Year's Eve and it didn't work out well at all for me though I do make tajines all the time. I used sweet potato which melted into mush on re-heating and the breast meat was tough and chewy while the thighs and other chicken pieces stayed tender... the sauce was totally lacking in flavour so would need to be heavier handed with the spices too next time round.
AVPGrowYourOwn's picture
7th Aug, 2013
Hiya I find this recipe works best with using thighs as it's a much tender meat and doesnt dry out like the breast does. Potatoes wouldn't work for this recipe as they'd just break down stick to some kind of squash even if you don't like butternut as its fibrous structure will survive being cooked in the sauce. Keep doing taste checks so you can season as you cook. :)
20th Oct, 2012
We absolutely loved this, scored 9/10 with the family. Made a few adjustments to take into account cupboard limitations and earlier comments. Used cumin, coriander and cinnamon powder and added dried coriander earlier. Added a tablespoon of flour to the butternut squash and cooked off before adding the stock and chicken to thicken the sauce a little. Made sure I cooked with the lid off, lowered the temperature by 10c and cooked for an hour which gave a nice crisp skin. Served with couscous with red onion and red pepper. Highly recommended.
MFJB's picture
6th Jul, 2012
Try coating the meat in flour and seasoning and pan frying just to seal the meat. this also makes the sauce thicker. And add a touch of turmeric for added colour.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?