Tagine is a slow-cooked North African stew, named for the earthenware pot traditionally used to make it; recipes vary across Morocco and the wider region. This UK-friendly chicken version combines warm spices, apricots, chickpeas and lemon in a gently simmered sauce, using an ordinary lidded casserole or saucepan instead of a special pot.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely sliced, about 1½ cups (225 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (15 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground ginger
- ½ tsp (1 g) ground cinnamon
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) cayenne pepper, or less to taste
- 8 bone-in, skinless chicken thighs, about 2½ lb (1.1 kg)
- 2 tbsp (30 g) tomato paste
- 1 can chickpeas, drained and rinsed, about 1½ cups (240 g)
- 1 cup (150 g) dried apricots, halved if large
- 1½ cups (355 ml) chicken stock, preferably lower-sodium
- 1 preserved lemon, pulp discarded and rind finely chopped, about 2 tbsp (20 g); or finely grated zest of 1 lemon
- ½ tsp (3 g) fine salt, plus more to taste
- ¼ tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh coriander (cilantro), to finish
- 2 tbsp (20 g) toasted flaked almonds, optional
Instructions
- Pat the chicken dry. Set a large, heavy lidded casserole or Dutch oven over medium heat and add the oil. Working in batches so the pan is not crowded, brown the chicken for about 3 minutes on each side. Transfer it to a plate; it need not be cooked through yet.
- Add the onion to the pan and cook for 5 minutes, stirring and scraping up browned bits. Add the garlic, cumin, coriander, ginger, cinnamon, turmeric and cayenne. Stir for 30 seconds, just until fragrant; spices can turn bitter if left to scorch.
- Stir in the tomato paste, chickpeas, apricots, stock, preserved lemon, salt and pepper. Return the chicken and any juices to the pan, arranging the pieces in the sauce. Bring to a gentle simmer, then cover and reduce the heat to low.
- Cook gently for 45 minutes, turning the chicken once around halfway through. Keep the sauce at a quiet simmer rather than a hard boil, and check that it has not dried out; add a splash of water or stock if needed.
- Uncover and simmer for 10 minutes to thicken the sauce slightly. Check the thickest part of a thigh with a food thermometer, avoiding the bone: the USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If it has not reached that temperature, cover and cook a little longer, checking again.
- Taste the sauce and adjust the salt, pepper or lemon. Rest the tagine for 5 minutes, then scatter over the coriander and, if using, toasted almonds.
Tips
- Choose a suitable pan: A heavy casserole with a close-fitting lid holds gentle heat well. A tagine pot also works if its maker says it is safe for your hob; many need a heat diffuser and gradual heating. Avoid placing cold earthenware directly over high heat.
- Preserved lemon is worth seeking out: Its salty, mellow citrus flavour is distinctive. If it is unavailable, use lemon zest as listed and finish with a small squeeze of fresh juice; the result will be brighter and less savoury. Taste before adding extra salt.
- Keep the simmer low: A strong boil can make chicken dry and cause the sauce to reduce too quickly. If the sauce is thin at the end, remove the chicken and simmer the sauce uncovered for a few minutes, then return the chicken.
- Adjust the fruit and heat: Use fewer apricots for a less sweet stew, or replace up to half with pitted green olives for a saltier, more savoury balance. Cayenne is optional, so leave it out for a mild version.
Serving Suggestions
Spoon the chicken and sauce over couscous, which cooks quickly and catches the juices, or serve with warm flatbread for scooping. Plain rice, bulgur wheat or crusty bread also work. Add a crisp green salad or simply dressed cucumber to balance the rich, gently sweet sauce. Put extra lemon wedges on the table, but taste first: preserved lemon already brings plenty of citrus and salt.
Variations
For a lamb tagine, use 2 lb (900 g) boneless lamb shoulder cut into 1½-inch (4 cm) pieces. Brown it well, then simmer covered until tender, usually about 1½ to 2 hours; check whole cuts of lamb reach the USDA FSIS safe minimum of 145°F (63°C) and rest for 3 minutes. For a meat-free version, replace the chicken with 1½ lb (680 g) cubed aubergine and an extra can of chickpeas, and simmer until the aubergine is soft, about 30 to 35 minutes. Add a handful of green olives near the end if you like a more savoury finish. Regional and household tagines vary, so adjust the fruit, olives and spices to suit your table.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. Reheat only the portion you need in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock if the sauce has thickened; bring it to 165°F (74°C), checking with a food thermometer. You can also freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not leave leftovers at room temperature for more than 2 hours.
Frequently Asked Questions
Do I need a tagine pot?
No. A heavy, lidded casserole or Dutch oven gives the stew the steady, covered heat it needs. If you use an earthenware tagine, follow its care instructions and heat it gradually; sudden temperature changes can crack some pots.
Can I make chicken tagine ahead?
Yes. Cook it fully, cool promptly and refrigerate within 2 hours. Reheat gently to 165°F (74°C) before serving. The sauce may thicken in the fridge, so loosen it with a little water or stock as it warms.
Can I use boneless chicken thighs?
Yes. Use about 2 lb (900 g) boneless thighs and begin checking for doneness after 30 minutes of covered simmering. Cook until the thickest pieces reach 165°F (74°C); the exact time depends on their size.
What can I use instead of dried apricots?
Use pitted prunes or dates in the same quantity for a deeper, sweeter sauce, or reduce the fruit and add olives for a less sweet version. Dried fruit varies in sweetness, so taste the sauce before adding extra seasoning.
Is this tagine very spicy?
It is warmly spiced rather than hot. Omit the cayenne for a mild stew, or add a little more if you prefer heat. The cinnamon and ginger should remain noticeable without overpowering the chicken.
Can I cook it in a slow cooker?
Yes. Brown the chicken and soften the onion with the spices in a pan first for better flavour, then transfer everything except the coriander and almonds to the slow cooker. Cook on low until the chicken is tender and reaches 165°F (74°C); slow-cooker times vary, so use a thermometer rather than relying only on the clock.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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