Chicken Tagine Recipe

The secret ingredient of this traditional stew is the delicious well-balanced spice mix with garlic and lemon. This recipe results in plenty of servings to share with your loved ones.  

There are many variations of tagines, once you’ve tried our delicious Moroccan Chicken Tagine recipe try cooking a Lamb or Vegetable Tagine. Or try adding salted lemon to our recipe. 

Tip: Bone-in skin-on chicken thighs are the best cut for this Tagine recipe, however, if you’re looking for an alternative try Chicken Drumsticks. 

Servings: 5-6

Prep Time: 15 minutes

Cooking Time: 40 minutes

Now, let’s gather the ingredients you’ll need:

• 8 chicken thighs (about 2 kg)
• 1-3/4 cups chicken broth
• 2 large carrots cut into coins
• 1 lemon
• 5 cloves garlic, minced
• Salt and ground black pepper
• 1 tbsp olive oil
• 1 large yellow onion, halved and cut into 1/4-in-thick slices
• 2 tbsp all-purpose flour
• 2 tbsp honey
• 1/2 cup Greek cracked green olives, pitted and halved
• 2 tbsp chopped fresh coriander leaves

Ingredients you’ll need for the spice mix: 

• 1 tsp paprika
• ¼ tsp cayenne pepper
• ½ tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground cinnamon 
• ½ tsp ground ginger

How to cook our Moroccan Chicken Tagine Recipe, method:

1. Let's start by mixing things up - Combine all the dry spices in a small bowl and set them aside. Now, zest the lemon and mix 1 tsp of that lemon zest with 1 minced garlic clove. Put this flavourful combo aside.
2. Now, onto the main attraction - Give those chicken thigh pieces a generous sprinkle of salt and pepper.
3. Bring the heat - Grab a large, sturdy Dutch oven or pan and heat some oil over medium-high heat until it starts to sizzle. Drop in the chicken pieces, skin side down, and let them sizzle until they turn a beautiful deep golden color, which should take about 5 minutes. Flip the chicken pieces over and let the other side cook in the heat for around 5 minutes. Once they're done, move the chicken to a large plate and say goodbye to the skin; we won't be needing it. Pour away all but 1 tablespoon of the excess fat from the pan.
4. Now, let's bring out those flavours - Lower the heat to medium. Toss in the onions and let them sizzle, stirring every now and then. They should take on a golden-brown edge while keeping their shape, around 5 to 7 minutes. If the pan starts getting a bit too dark, throw in a few tablespoons of water as needed.
5. Time for some garlic magic - Add the rest of that minced garlic and let it mingle for about 30 seconds. Next, sprinkle in the flour and those spices, stirring them around constantly for another 30 seconds.
6. Get ready for a flavour infusion - Pour in the broth, toss in the remaining lemon zest, honey, and a dash of salt. Add the chicken back into the mix. Dial down the heat to medium-low, cover up, and let it all simmer together for 10 minutes.
7. Now, let's perfect that chicken - Drop in the carrots, cover up one more time, and let them simmer until the chicken is cooked through and the carrots are tender, which should be about 10 more minutes.
8. It’s time for the finishing touch - Stir in those olives, that reserved lemon zest-garlic mix, some coriander, and 1 tbsp of lemon juice. Give the sauce a taste, and if it needs a little extra kick of flavour, add more salt, pepper, or lemon juice to your liking.
9. And there you have it - Your Moroccan Chicken Tagine is ready to enjoy!

Visit Pendle Hill Meat Market & SAVE! All of the ingredients in this Moroccan Chicken Tagine recipe are readily available in our store, please head in to see us and we would be glad to help you put this delicious meal together. We also offer online shopping, with click-and-collect or delivery options. Order Now.