Moroccan Recipes UK: A Simple Chicken Tagine

This Moroccan-style chicken tagine is a gently spiced stew of chicken thighs, chickpeas, dried apricots, olives and preserved lemon, cooked until tender in one pot. Tagines vary between Moroccan regions and households; this version uses ingredients widely available in UK supermarkets and works in a heavy casserole as well as a traditional tagine.

Ingredients

6 bone-in, skin-on chicken thighs, about 2½ lb (1.1 kg)
2 tbsp olive oil (30 ml)
1 large onion, finely chopped, about 1 cup (200 g)
4 garlic cloves, finely chopped, about 4 tsp (12 g)
1 tbsp finely grated fresh ginger (15 g)
2 tsp ras el hanout (about 5 g)
1 tsp ground cumin (2 g)
1 tsp sweet paprika (2 g)
½ tsp ground turmeric (1.5 g)
½ tsp ground cinnamon (1 g)
1¼ tsp fine salt (7 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
1½ cups chicken stock (360 ml), preferably lower-salt
1 can chickpeas, drained and rinsed, about 1½ cups (240 g drained)
½ cup dried apricots, quartered (80 g)
¼ cup chopped preserved lemon peel (about 45 g), rinsed and finely chopped
½ cup pitted green olives (75 g)
1 tbsp lemon juice (15 ml), or to taste
½ cup chopped fresh coriander (about 15 g), divided

Ras el hanout is a fragrant Moroccan spice blend sold in many UK supermarkets and specialist shops. If you cannot find it, use ½ tsp each of ground coriander and ginger, plus an extra pinch of cumin; the flavour will be less complex but still well balanced. Preserved lemons are usually stocked by larger supermarkets, delis and online grocers. For a practical substitute, use the finely grated zest of one unwaxed lemon and add the juice gradually at the end. Fresh lemon tastes brighter and less savoury than preserved lemon, so avoid adding too much juice.

Instructions

Prepare the ingredients. Pat the chicken thighs dry with paper towels; this helps them brown rather than steam. Chop the onion, garlic, ginger, apricots and preserved lemon, and drain and rinse the chickpeas. Measure the spices and stock before you start cooking. If using a traditional tagine, check that it is suitable for your hob and follow its maker’s heating advice; a heavy lidded casserole or Dutch oven is an easy alternative.
Brown the chicken. Set a heavy pot over medium heat and add the olive oil. When it is hot, arrange the thighs skin-side down, working in batches if they will not fit without crowding. Brown for about 5 minutes on the skin side and 2 minutes on the other side, then transfer them to a plate. They will not be cooked through yet. If the pan looks dry between batches, add a small splash of oil.
Cook the aromatics and spices. Add the onion to the same pot and cook for 4 minutes, stirring and scraping up the browned bits. Add the garlic and ginger and stir for 1 minute. Sprinkle in the ras el hanout, cumin, paprika, turmeric, cinnamon, salt and pepper. Stir for about 1 minute, just until fragrant; spices can turn bitter if left to scorch.
Start the stew. Pour in the chicken stock and stir to loosen anything stuck to the base. Add the chickpeas and half of the chopped coriander. Return the chicken to the pot skin-side up, along with any juices on the plate. The liquid should come partway up the thighs, not cover them completely. Bring it just to a gentle simmer, then cover and cook on low for 40 minutes. Keep the heat low enough for occasional small bubbles rather than a rolling boil.
Add the fruit, lemon and olives. Stir in the apricots, preserved lemon and olives, taking care not to break up the chickpeas. Cover and simmer gently for a further 10 minutes. Check the thickest part of a thigh with a food thermometer, without touching the bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes.
Finish and rest. Turn off the heat and leave the covered pot for 3 minutes. Stir in the lemon juice and most of the remaining coriander. Taste the sauce before adding more salt, since preserved lemon, olives and stock can all be salty. If the sauce is thinner than you like, lift the chicken out briefly and simmer the sauce uncovered for a few minutes, then return the chicken. Scatter over the last coriander and serve hot.

Tips

Choose the right pot. A tagine’s wide base and conical lid encourage gentle, moist cooking, but you do not need one for this recipe. Use a heavy lidded casserole, Dutch oven or deep saucepan. Avoid a thin pan that may catch the onion and spices during the long simmer.
Rinse preserved lemon thoughtfully. A quick rinse removes excess brine without stripping away its distinctive flavour. Remove any seeds and use the peel, which is the part that gives the stew its aromatic, salty-citrus character. If yours is particularly salty, start with less and add more after tasting.
Keep the simmer gentle. A hard boil can make chicken fibres tighten and cause the sauce to reduce too quickly. If the liquid is bubbling vigorously, lower the heat. If it is barely moving, raise it a little; different hobs vary, so use the appearance of the stew as your guide.
Adjust the sauce at the end. The stew should be savoury, lightly sweet and tangy rather than sharply sour. Taste before adding lemon juice or salt, and add either in small amounts. Dried apricots vary in sweetness, so a little extra juice can balance a particularly sweet batch.

Serving Suggestions

Serve the tagine with couscous to catch the sauce. For six portions, prepare about 2 cups (340 g) dry couscous according to its packet directions; fluff it with a fork and finish with a little olive oil or butter. Plain rice, warm flatbread or crusty bread also works well, particularly if you want something that can be used to scoop up the chickpeas and softened apricots.

A simple side helps balance the rich, warmly spiced stew. Try a tomato and cucumber salad dressed with lemon and olive oil, or serve steamed greens such as spinach or green beans. Put extra chopped coriander and lemon wedges on the table so people can season their own portions. The chicken and chickpeas make this a substantial main course, so a small salad is usually enough alongside it.

Variations

Use boneless thighs: Replace the bone-in thighs with about 2 lb (900 g) boneless, skinless chicken thighs. They cook faster, so begin checking them after roughly 25 minutes of simmering, then add the apricots, lemon and olives for the final 10 minutes. Always check the thickest pieces with a thermometer and cook poultry to 165°F (74°C).

Make it vegetarian: Leave out the chicken and use vegetable stock. Add an extra can of chickpeas, about 1½ cups (240 g drained), and include 1 large diced aubergine, about 1 lb (450 g), browned in batches before the onion. Simmer until the aubergine is tender, around 25–30 minutes, then add the apricots, lemon and olives for the last 10 minutes. The result will be a vegetable stew, not a direct replica of the chicken version.

Change the fruit or olives: Use chopped dates or raisins instead of apricots, keeping the quantity near ½ cup (80 g). Dates make the sauce sweeter, while raisins give little bursts of sweetness. If green olives are too sharp, use mild black olives; they bring a softer, less briny taste. Keep the preserved lemon if possible so the pot still has its characteristic citrus lift.

Adjust the heat: This recipe is aromatic rather than hot. For a little warmth, add ¼ tsp cayenne pepper (about 0.5 g) with the other spices, or serve harissa at the table. Harissa brands and homemade versions vary widely in heat and salt, so offer it separately rather than stirring in a large amount before tasting.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch into shallow containers so it cools promptly. Keep covered in the refrigerator for 3–4 days. The chicken, chickpeas and sauce can be stored together; remove any loose chicken bones before packing portions if that makes reheating easier. Do not leave the pot at room temperature for an extended period.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Defrost overnight in the refrigerator, or use the defrost setting on a microwave and reheat immediately. Reheat on the hob over a low-to-medium heat with a splash of water or stock, stirring the sauce gently, or use a microwave in covered, stirring-between-intervals bursts. Reheat leftovers to 165°F (74°C) throughout, checking the centre with a food thermometer; reheat only the portion you plan to eat.

Frequently Asked Questions

Can I make this without a tagine pot?
Yes. A heavy casserole or Dutch oven with a close-fitting lid works well on the hob. Use low heat and check occasionally that the liquid is gently simmering. If your tagine is designed only for oven use, do not put it directly on a hob unless its instructions say it is safe.

Can I use chicken breast instead of thighs?
Thighs are more forgiving during a long simmer and tend to stay moist. Chicken breast can become dry if cooked for the full time, so use large pieces and add them later, allowing enough time to reach 165°F (74°C) at the thickest point. The precise cooking time depends on their size; use a thermometer rather than relying on the clock alone.

What can I use if I cannot find preserved lemon?
Use the finely grated zest of one unwaxed lemon and add lemon juice a teaspoon at a time after cooking. The substitute gives a fresh citrus flavour but lacks the salty, mellow depth of preserved lemon. Taste before adding salt, especially if you are also using olives and shop-bought stock.

Is ras el hanout very spicy?
Usually it is aromatic rather than fiery, but blends differ. The name refers to a mixture of spices, and there is no single fixed recipe used by every maker. Check the ingredients if you are sensitive to chilli, then start with the amount listed here. You can add a little more after tasting, but it is difficult to remove excess spice once it is in the pot.

Can I prepare the stew ahead?
Yes. You can chop the ingredients and measure the spices a day ahead, keeping them covered in the refrigerator. The finished stew can also be cooked ahead and refrigerated promptly; reheat it thoroughly to 165°F (74°C). If making it the day before, add fresh coriander at serving time to keep its colour and fresh flavour.

Why is my sauce watery?
Some chicken releases more liquid than others, and a tightly covered pot loses very little moisture. Lift the cooked chicken onto a plate and simmer the sauce uncovered until it reaches the consistency you prefer, then return the chicken. Avoid trying to thicken it by boiling the chicken hard, which can overcook the meat and break up the chickpeas.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).