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Moroccan Chicken Tagine

Chicken tagine makes a fantastic and filling midweek supper when served with herb-scented couscous. Nice to serve for a relaxed party too.


  • For the tagine

  • 450g/1lb boneless and skinless chicken pieces cut into chunks

  • tsp ground ginger

  • 1tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp ground black pepper

  • 1 tbsp ground cinnamon

  • 1 ½ tsp cayenne pepper

  • 2 tbsp olive oil

  • 1 large onion, grated

  • 2 garlic cloves, crushed

  • 100g/4oz ready-to-eat dates cut in half

  • 25g/1oz flaked almonds

  • 1 tsp clear honey

  • ½ tsp saffron strands, soaked in a little warm water

  • 300 ml/½ pint fresh chicken stock - from a carton is fine

  • 400g/14 oz can chopped tomatoes

  • 2 tbsp chopped mixed fresh coriander and flat leaf parsley

  • Greek-style yoghurt and fresh coriander leaves, to garnish

  • For the herb-scented couscous

  • 225 g couscous

  • 4 tbsp extra virgin olive oil

  • Juice 1 lemon

  • 225ml fresh chicken or vegetable stock

  • 4 tbsp chopped parsley and mint

  • Salt and pepper


  • 1.

    To make the couscous, place the couscous in a large bowl and add the oil and lemon juice. Mix well, ensuring that all the grains are coated. Heat the stock in a small pan and season generously. Pour over the couscous, stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. The couscous can be left like this for up to 4 hours. When ready to serve, season the couscous to taste and place in a pan to reheat for a couple of minutes, stirring continuously with a fork. Stir in the herbs just before serving.

  • 2.

    Heat the oven to 150C/300F/Gas2. Place the ginger, black pepper, cinnamon, ground cumin, ground coriander and cayenne in a small bowl and mix to combine, then tip half into a large bowl. Add the chicken pieces and toss until evenly coated.

  • 3.

    Heat a large casserole dish and add half the olive oil. Tip in the chicken and cook over a fairly high heat until evenly browned, then tip onto a plate. Add the remaining olive oil to the casserole and stir in the remaining spices and the onion, and then cook for 6-8 minutes, stirring occasionally.

  • 4.

    Stir in the garlic and continue to cook for 2-3 minutes or until the onion is softened but not browned, stirring occasionally.

  • 5.

    Return the browned chicken pieces to the casserole with the dates, almonds, honey, saffron mixture, chicken stock and chopped tomatoes. Bring to the boil, then transfer to the oven and cook for 1 hour until the chicken is completely tender but holding its shape and the sauce has thickened.

  • 6.

    To serve, transfer the chicken to a tagine or large dish and sprinkle over the coriander and parsley. Serve hot with the herb-scented couscous and garnish with the yoghurt.

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4 comments • 21 ratings
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Posted by Report
I love this recipe! It's a winner every time.
Posted by trumptonReport
Love this recipe. Been messing around with it for a couple of years now.
I tend to put in slightly less cinnamon and slightly more cayene pepper (and have taken the advice of Angela Jones and add a tsp of turmeric).
I also do away with the dates and for sweetness add carrots and sweet potato just before I put it in the oven.
(par boiling not necessary).
Oh, and I also put cucumber in the couscous...makes a nice refreshing complement to the spicy tagine.
Posted by Jasmine51Report
It's fast and delicious dish, perfect for autumn evenings. Flavors mix, creating great and lovely meal. I just made it and I think half of table spoon of every spice is enough.
Posted by Report
I think you have misread the recipe and used a tablespoon instead of the intended teaspoon for the spices