Moroccan Chicken Tagine
A richly spiced Moroccan-style chicken tagine slow-cooked with apricots, olives, preserved lemon, and chickpeas in a fragrant tomato and honey sauce.
TOTAL TIME
2 hr 14 min
ACTIVE TIME
43 min
QUANTITY
~3.1 kg
DIFFICULTY
Easy
CUISINE
Moroccan
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/20
Tools0/17
Ingredients0/20 gathered · 4 servings
2tsp
2tsp
1.5tsp
1tsp
1tsp
0.5tsp
0.5tsp
1.5tsp
1.5kg
2piece
4clove
1piece
100g
3tbsp
400g
250ml
1tbsp
400g
60g
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tsp | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 1.5tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1.5tsp | — | — | |
| 9 | | 1.5kg | — | — | |
| 10 | | 2piece | — | — | |
| 11 | | 4clove | — | — | |
| 12 | | 1piece | — | — | |
| 13 | | 100g | — | — | |
| 14 | | 3tbsp | — | — | |
| 15 | | 400g | — | — | |
| 16 | | 250ml | — | — | |
| 17 | | 1tbsp | — | — | |
| 18 | | 400g | — | — | |
| 19 | | 60g | — | — | |
| 20 | | 20g | — | — |
Tools19 items
Serveware1 item
Procedure58 steps
1 of 58
Put the ground cumin in the large bowl.
Ground cumin · 2 tsp
⏱ 5s
ResultGround cumin2 of 58
Add the ground coriander.
Ground coriander · 2 tsp⏱ 5s
ResultCumin and coriander3 of 58
Add the smoked paprika.
Smoked paprika · 1.5 tsp⏱ 5s
ResultSpices with paprika4 of 58
Add the ground ginger.
Ground ginger · 1 tsp⏱ 5s
ResultSpices with ginger5 of 58
Add the ground cinnamon.
Ground cinnamon · 1 tsp⏱ 5s
ResultWarm spice mix6 of 58
Add the ground turmeric.
Ground turmeric · 0.5 tsp⏱ 5s
ResultSpice mix with turmeric7 of 58
Add the cayenne.
Cayenne pepper · 0.5 tsp⏱ 5s
ResultHot spice mix8 of 58
Add the salt.
Fine sea salt · 1.5 tsp⏱ 5s
ResultSpice rub9 of 58
Add the bone-in chicken thighs and drumsticks.
Chicken thighs and drumsticks · 1.5 kg⏱ 15s
ResultChicken and spice rub10 of 58
Turn the chicken until coated all over.
⏱ 1 min
ResultSpiced chicken11 of 58
Cover the bowl with cling film.
⏱ 10s
12 of 58
Put it in the fridge.
⏱ 10s
ResultSpiced chicken13 of 58
Leave to marinate for at least 30 minutes.
⏱ 30 min
ResultMarinated chicken14 of 58
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
15 of 58
Lay the onions on the chopping board.
Yellow onion · 2 piece
⏱ 5s
ResultYellow onion16 of 58
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves19 of 58
Lay the garlic cloves on the chopping board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove20 of 58
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves23 of 58
Lay the preserved lemon on the board.
Preserved lemon · 1 piece⏱ 5s
ResultPreserved lemon24 of 58
Rinse it under the cold tap and pat it dry.
⏱ 20s
ResultRinsed preserved lemon25 of 58
Cut it into quarters, scrape away and discard the pulp, then slice the rind thinly.
⏱ 1 min
ResultPreserved lemon rind27 of 58
Lay the apricots on the board.
Dried apricots · 100 g⏱ 5s
ResultDried apricots30 of 58
Take the chicken out of the fridge and uncover it.
⏱ 10s
ResultMarinated chickenused in step 3331 of 58
Pour 1 tablespoon of the oil into the casserole, about 28 cm across.
Extra-virgin olive oil · 1 tbsp
⏱ 5s
ResultExtra-virgin olive oil32 of 58
Heat over a medium-high heat.
⏱ 1 min 30s
ResultHot oil34 of 58
Brown for about 4 minutes a side.
⏱ 8 min
ResultFirst browned chicken36 of 58
Add another tablespoon of oil.
Extra-virgin olive oil · 1 tbspFirst browned chicken · step 35⏱ 5s
ResultFat and oil37 of 58
Add the rest of the chicken.
⏱ 20s
ResultSecond chicken browning38 of 58
Brown it the same way.
⏱ 8 min
ResultSecond browned chicken40 of 58
Add the last tablespoon of oil and turn the heat to medium.
Extra-virgin olive oil · 1 tbspBrowning fat · step 39⏱ 5s
ResultFat and fresh oil42 of 58
Cook for about 8 minutes, stirring, until soft and golden.
⏱ 8 min
ResultSoft onions43 of 58
Add the chopped tomatoes.
Tinned chopped tomatoes · 400 g⏱ 10s
ResultOnions and tomatoes44 of 58
Pour in the stock, scraping up the browned bits.
Chicken stock · 250 ml⏱ 10s
ResultTagine liquid45 of 58
Stir in the honey.
Runny honey · 1 tbsp⏱ 5s
ResultSweetened tagine liquid46 of 58
Add the drained chickpeas.
Tinned chickpeas · 400 g⏱ 10s
ResultTagine base with chickpeas48 of 58
Add the olives.
Green olives · 60 g⏱ 5s
ResultTagine base with olives50 of 58
Nestle the chicken in, skin side up, with any juices.
⏱ 20s
ResultChicken and tagine base51 of 58
Bring to a simmer.
⏱ 3 min
ResultSimmering tagine52 of 58
Cover with the lid.
⏱ 10s
53 of 58
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultSimmering tagine54 of 58
Cook for about 50 minutes, until the thickest thigh reads 74 °C on a thermometer and the meat is tender.
⏱ 50 min
ResultBraised tagine55 of 58
Take the casserole out and lift off the lid.
⏱ 10s
ResultBraised tagine56 of 58
If the sauce is thin, simmer uncovered on the hob for 5–10 minutes until it thickens.
⏱ 7 min
ResultReduced tagineused in step 5957 of 58
Lay the coriander on the board.
Coriander leaves · 20 g⏱ 5s
ResultCoriander leavesTotal Time2 hr 14 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tsp | | Put the ground cumin in the large bowl.⏱ 5sResultGround cumin |
| 2 | 2 tsp | | Add the ground coriander.⏱ 5sResultCumin and coriander |
| 3 | 1.5 tsp | | Add the smoked paprika.⏱ 5sResultSpices with paprika |
| 4 | 1 tsp | | Add the ground ginger.⏱ 5sResultSpices with ginger |
| 5 | 1 tsp | | Add the ground cinnamon.⏱ 5sResultWarm spice mix |
| 6 | 0.5 tsp | | Add the ground turmeric.⏱ 5sResultSpice mix with turmeric |
| 7 | 0.5 tsp | | Add the cayenne.⏱ 5sResultHot spice mix |
| 8 | 1.5 tsp | | Add the salt.⏱ 5sResultSpice rub |
| 9 | 1.5 kg | | Add the bone-in chicken thighs and drumsticks.⏱ 15sResultChicken and spice rub |
| 10 | — | | Turn the chicken until coated all over.⏱ 1 minResultSpiced chicken |
| 11 | — | | Cover the bowl with cling film.⏱ 10s |
| 12 | — | | Put it in the fridge.⏱ 10sResultSpiced chicken |
| 13 | — | | Leave to marinate for at least 30 minutes.⏱ 30 minResultMarinated chicken |
| 14 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 15 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 16 | Yellow onionstep 15 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 17 | Peeled onion halvesstep 16 | | Slice them thinly.⏱ 2 minResultSliced onions |
| 18 | Sliced onionsstep 17 |  | Put them in the medium bowl.⏱ 5sResultSliced onions |
| 19 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 20 | Garlic clovestep 19 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 21 | Peeled garlic clovesstep 20 | | Slice the garlic thinly.⏱ 45sResultSliced garlic |
| 22 | Sliced garlicstep 21 | | Add the garlic to the onion.⏱ 5sResultOnion and garlicused in step 41 |
| 23 | 1 piece | | Lay the preserved lemon on the board.⏱ 5sResultPreserved lemon |
| 24 | Preserved lemonstep 23 | | Rinse it under the cold tap and pat it dry.⏱ 20sResultRinsed preserved lemon |
| 25 | Rinsed preserved lemonstep 24 | | Cut it into quarters, scrape away and discard the pulp, then slice the rind thinly.⏱ 1 minResultPreserved lemon rind |
| 26 | Preserved lemon rindstep 25 |  | Put the rind in the small bowl.⏱ 5sResultPreserved lemon rindused in step 49 |
| 27 | 100 g | | Lay the apricots on the board.⏱ 5sResultDried apricots |
| 28 | Dried apricotsstep 27 | | Cut them in half.⏱ 1 minResultHalved Apricots |
| 29 | Halved Apricotsstep 28 | | Put them in a second small bowl.⏱ 5sResultHalved Apricotsused in step 47 |
| 30 | — | | Take the chicken out of the fridge and uncover it.⏱ 10sResultMarinated chickenused in step 33 |
| 31 | 1 tbsp | | Pour 1 tablespoon of the oil into the casserole, about 28 cm across.⏱ 5sResultExtra-virgin olive oil |
| 32 | — | | Heat over a medium-high heat.⏱ 1 min 30sResultHot oil |
| 33 | Marinated chickenstep 30 | | Lay half the chicken in, skin side down.⏱ 20sResultFirst batch of chickenused in step 37 |
| 34 | — | | Brown for about 4 minutes a side.⏱ 8 minResultFirst browned chicken |
| 35 | First browned chickenstep 34 |  | Lift it onto the plate.⏱ 15sResultFirst browned chicken |
| 36 | 1 tbsp | | Add another tablespoon of oil.⏱ 5sResultFat and oil |
| First browned chickenstep 35 | |||
| 37 | First batch of chickenstep 33 | | Add the rest of the chicken.⏱ 20sResultSecond chicken browning |
| Fat and oilstep 36 | |||
| 38 | — | | Brown it the same way.⏱ 8 minResultSecond browned chicken |
| 39 | Second browned chickenstep 38 | | Lift it onto the plate with the first batch.⏱ 15sResultBrowning fatused in step 50 |
| 40 | 1 tbsp | | Add the last tablespoon of oil and turn the heat to medium.⏱ 5sResultFat and fresh oil |
| Browning fatstep 39 | |||
| 41 | Onion and garlicstep 22 | | Add the onions and garlic.⏱ 10sResultOnion and garlic in oil |
| 42 | — | | Cook for about 8 minutes, stirring, until soft and golden.⏱ 8 minResultSoft onions |
| 43 | 400 g | | Add the chopped tomatoes.⏱ 10sResultOnions and tomatoes |
| 44 | 250 ml | | Pour in the stock, scraping up the browned bits.⏱ 10sResultTagine liquid |
| 45 | 1 tbsp | | Stir in the honey.⏱ 5sResultSweetened tagine liquid |
| 46 | 400 g | | Add the drained chickpeas.⏱ 10sResultTagine base with chickpeas |
| 47 | Halved Apricotsstep 29 | | Add the apricots.⏱ 5sResultTagine base with apricots |
| 48 | 60 g | | Add the olives.⏱ 5sResultTagine base with olives |
| 49 | Preserved lemon rindstep 26 | | Add the preserved lemon rind.⏱ 5sResultFinished tagine base |
| 50 | Browning fatstep 39 | | Nestle the chicken in, skin side up, with any juices.⏱ 20sResultChicken and tagine base |
| 51 | — | | Bring to a simmer.⏱ 3 minResultSimmering tagine |
| 52 | — | | Cover with the lid.⏱ 10s |
| 53 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultSimmering tagine |
| 54 | — | | Cook for about 50 minutes, until the thickest thigh reads 74 °C on a thermometer and the meat is tender.⏱ 50 minResultBraised tagine |
| 55 | — | | Take the casserole out and lift off the lid.⏱ 10sResultBraised tagine |
| 56 | — | | If the sauce is thin, simmer uncovered on the hob for 5–10 minutes until it thickens.⏱ 7 minResultReduced tagineused in step 59 |
| 57 | 20 g | | Lay the coriander on the board.⏱ 5sResultCoriander leaves |
| 58 | Coriander leavesstep 57 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped corianderused in step 60 |
| Total Time | 2 hr 14 min | ||
Serving
- Divide the tagine between 4 warm shallow bowls.
- Scatter the coriander over and serve.
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,172kcal | |
| 82g | |
| 73g | |
| 18g | |
| 55g | |
| 22g | |
| 11g | |
| 1,948mg |
Ingredients0/20
Tools0/17
Moroccan · Recipe
Moroccan Chicken Tagine
A richly spiced Moroccan-style chicken tagine slow-cooked with apricots, olives, preserved lemon, and chickpeas in a fragrant tomato and honey sauce.
What you’ll doYou will rub bone-in chicken thighs and drumsticks with a warm spice mix and leave them to marinate, then brown them and soften onions and garlic in the same pot. Add tomatoes, stock, honey, dried apricots, chickpeas, preserved lemon and olives, nestle the chicken back in, cover and braise in the oven for about 50 minutes until the thickest thigh reaches 74 °C. Reduce the sauce on the hob if it is thin and finish with fresh coriander.
Serves4
Total2 hr 14 min
LevelMedium
Ingredients
- Ground cumin2 tsp
- Ground coriander2 tsp
- Smoked paprika1.5 tsp
- Ground ginger1 tsp
- Ground cinnamon1 tsp
- Ground turmeric0.5 tsp
- Cayenne pepper0.5 tsp
- Fine sea salt1.5 tsp
- Chicken thighs and drumsticks1.5 kg
- Yellow onion2 piece
- Garlic clove4 clove
- Preserved lemon1 piece
- Dried apricots100 g
- Extra-virgin olive oil3 tbsp
- Tinned chopped tomatoes400 g
- Chicken stock250 ml
- Runny honey1 tbsp
- Tinned chickpeas400 g
- Green olives60 g
- Coriander leaves20 g
Tools
Pot lidTongsLemon rind bowl (small bowl)Halved apricots bowl (small bowl)OvenChef's knifeMedium bowlLarge bowlCling filmCasseroleWooden spoonRefrigeratorShallow bowlCooking thermometerLadlePlateOven gloveChopping boardThermometer
Method
1
Put the ground cumin in the large bowl.
5sLarge bowlGround cumin · 2 tsp
2
Add the ground coriander.
5sLarge bowlGround coriander · 2 tsp
3
Add the smoked paprika.
5sLarge bowlSmoked paprika · 1.5 tsp
4
Add the ground ginger.
5sLarge bowlGround ginger · 1 tsp
5
Add the ground cinnamon.
5sLarge bowlGround cinnamon · 1 tsp
6
Add the ground turmeric.
5sLarge bowlGround turmeric · 0.5 tsp
7
Add the cayenne.
5sLarge bowlCayenne pepper · 0.5 tsp
8
Add the salt.
5sLarge bowlFine sea salt · 1.5 tsp
9
Add the bone-in chicken thighs and drumsticks.
15sLarge bowlChicken thighs and drumsticks · 1.5 kg
10
Turn the chicken until coated all over.
1 minLarge bowl, Tongs
11
Cover the bowl with cling film.
10sLarge bowl, Cling film
12
Put it in the fridge.
10sLarge bowl, Refrigerator
13
Leave to marinate for at least 30 minutes.
30 minLarge bowl
14
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
15
Lay the onions on the chopping board.
5sChopping boardYellow onion · 2 piece
16
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeYellow onion · step 15
17
Slice them thinly.
2 minChopping board, Chefs knifePeeled onion halves · step 16
18
Put them in the medium bowl.
5sMedium bowlSliced onions · step 17
19
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 4 clove
20
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 19
21
Slice the garlic thinly.
45sChopping board, Chefs knifePeeled garlic cloves · step 20
22
Add the garlic to the onion.
Result · Onion and garlic · used in step 41
5sMedium bowlSliced garlic · step 21
23
Lay the preserved lemon on the board.
5sChopping boardPreserved lemon · 1 piece
24
Rinse it under the cold tap and pat it dry.
20sChopping boardPreserved lemon · step 23
25
Cut it into quarters, scrape away and discard the pulp, then slice the rind thinly.
1 minChopping board, Chefs knifeRinsed preserved lemon · step 24
26
Put the rind in the small bowl.
Result · Preserved lemon rind · used in step 49
5sLemon rind bowl (small bowl)Preserved lemon rind · step 25
27
Lay the apricots on the board.
5sChopping boardDried apricots · 100 g
28
Cut them in half.
1 minChopping board, Chefs knifeDried apricots · step 27
29
Put them in a second small bowl.
Result · Halved Apricots · used in step 47
5sHalved apricots bowl (small bowl)Halved Apricots · step 28
30
Take the chicken out of the fridge and uncover it.
Result · Marinated chicken · used in step 33
10sLarge bowl, Refrigerator, Cling film
31
Pour 1 tablespoon of the oil into the casserole, about 28 cm across.
5sCasseroleExtra-virgin olive oil · 1 tbsp
32
Heat over a medium-high heat.
1 min 30sCasserole
33
Lay half the chicken in, skin side down.
Result · First batch of chicken · used in step 37
20sCasserole, TongsMarinated chicken · step 30
34
Brown for about 4 minutes a side.
8 minCasserole, Tongs
35
Lift it onto the plate.
15sPlate, TongsFirst browned chicken · step 34
36
Add another tablespoon of oil.
5sCasseroleExtra-virgin olive oil · 1 tbsp
37
Add the rest of the chicken.
20sCasserole, TongsFirst batch of chicken · step 33Fat and oil · step 36
38
Brown it the same way.
8 minCasserole, Tongs
39
Lift it onto the plate with the first batch.
Result · Browning fat · used in step 50
15sPlate, TongsSecond browned chicken · step 38
40
Add the last tablespoon of oil and turn the heat to medium.
5sCasseroleExtra-virgin olive oil · 1 tbsp
41
Add the onions and garlic.
10sCasseroleOnion and garlic · step 22
42
Cook for about 8 minutes, stirring, until soft and golden.
8 minCasserole, Wooden spoon
43
Add the chopped tomatoes.
10sCasseroleTinned chopped tomatoes · 400 g
44
Pour in the stock, scraping up the browned bits.
10sCasserole, Wooden spoonChicken stock · 250 ml
45
Stir in the honey.
5sCasseroleRunny honey · 1 tbsp
46
Add the drained chickpeas.
10sCasseroleTinned chickpeas · 400 g
47
Add the apricots.
5sCasseroleHalved Apricots · step 29
48
Add the olives.
5sCasseroleGreen olives · 60 g
49
Add the preserved lemon rind.
5sCasserolePreserved lemon rind · step 26
50
Nestle the chicken in, skin side up, with any juices.
20sCasserole, TongsBrowning fat · step 39
51
Bring to a simmer.
3 minCasserole
52
Cover with the lid.
10sCasserole, Pot lid
53
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
54
Cook for about 50 minutes, until the thickest thigh reads 74 °C on a thermometer and the meat is tender.
50 minCasserole, Thermometer
55
Take the casserole out and lift off the lid.
10sCasserole, Oven, Oven glove, Pot lid
56
If the sauce is thin, simmer uncovered on the hob for 5–10 minutes until it thickens.
Result · Reduced tagine · used in step 59
7 minCasserole
57
Lay the coriander on the board.
5sChopping boardCoriander leaves · 20 g
58
Chop the leaves roughly.
Result · Roughly chopped coriander · used in step 60
30sChopping board, Chefs knifeCoriander leaves · step 57
59
Divide the tagine between 4 warm shallow bowls. → Into 4 equal portions
1 minShallow bowl, LadleReduced tagine · step 56
60
Scatter the coriander over and serve.
Result · Moroccan Chicken Tagine
15sShallow bowlRoughly chopped coriander · step 58
Printed 6 October 2026