Delia Smith’s Chicken Tagine is a wonderfully fragrant and comforting dish that draws inspiration from the flavors of Moroccan cuisine. The combination of tender chicken, aromatic spices, and dried fruits creates a hearty meal perfect for cozy dinners or special gatherings. Slow-cooked to perfection, this tagine offers a delightful mix of sweet, savory, and spiced flavors that pair beautifully with couscous or flatbread.
What is Delia Smith Chicken Tagine?
Delia Smith’s Chicken Tagine is a slow-cooked dish made with tender chicken thighs, flavored with a blend of traditional Moroccan spices such as cumin, coriander, and cinnamon. Dried fruits like apricots or dates add a subtle sweetness that balances the savory spices. The chicken is cooked in a tagine (or a regular pot), allowing the flavors to meld beautifully, resulting in a flavorful, aromatic dish.
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Why You Should Try This Recipe
- Authentic flavors: The combination of spices and dried fruits creates an authentic Moroccan flavor.
- Slow-cooked perfection: The slow-cooking method ensures tender, juicy chicken with a richly flavored sauce.
- Easy to make: Although it sounds exotic, this dish is surprisingly easy to prepare.
- Great for gatherings: Perfect for impressing guests with a unique, flavorful dish.
- Versatile: Serve it with couscous, rice, or flatbread for a complete meal.
Ingredients Needed to Make Delia Smith Chicken Tagine
- Chicken thighs (6-8): Bone-in and skinless, for rich flavor and tenderness.
- Onion (1 large): Finely sliced, adds sweetness and depth.
- Garlic cloves (3): Minced, for an aromatic base.
- Ground cumin (1 tsp): Earthy spice essential for the tagine.
- Ground coriander (1 tsp): Adds a fresh, citrusy flavor.
- Ground cinnamon (½ tsp): For warmth and a hint of sweetness.
- Dried apricots (100g / 3.5 oz): Adds sweetness and contrast to the savory flavors.
- Canned tomatoes (400g / 14 oz): Provides the rich, tomato-based sauce.
- Chicken stock (250ml / 1 cup): For depth of flavor in the sauce.
- Olive oil (2 tbsp): For browning the chicken and cooking the onions.
- Fresh coriander (a handful): Chopped, for garnish.
- Salt and pepper: To taste, for seasoning.
Equipment
- Tagine or large saucepan with a lid
- Knife and chopping board
- Wooden spoon
- Measuring spoons and cups
Instructions to Make Delia Smith Chicken Tagine
- Brown the chicken: Heat the olive oil in a tagine or large saucepan over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 5 minutes until golden. Remove the chicken and set aside.
- Cook the onions and garlic: In the same pan, add the sliced onions and cook for 5 minutes until softened. Add the minced garlic and cook for another 2 minutes.
- Add the spices: Stir in the ground cumin, coriander, and cinnamon, cooking for 1-2 minutes to release their flavors.
- Add the tomatoes and stock: Pour in the canned tomatoes and chicken stock, stirring to combine. Bring the mixture to a simmer.
- Return the chicken to the pan: Place the browned chicken thighs back into the sauce, ensuring they are submerged. Add the dried apricots around the chicken.
- Simmer gently: Cover the pan and let the tagine simmer on low heat for 45-60 minutes, until the chicken is tender and the sauce has thickened slightly.
- Garnish and serve: Once the chicken is cooked, stir in the fresh coriander and adjust the seasoning with salt and pepper. Serve the chicken tagine hot, garnished with extra fresh coriander.
What Goes Well With Delia Smith Chicken Tagine
- Couscous: Light, fluffy couscous is the perfect side to soak up the flavorful sauce.
- Flatbread: Serve with warm flatbread to scoop up the rich sauce.
- Rice: Steamed rice is another great option to serve alongside.
- Green salad: A simple salad with a lemony dressing complements the richness of the tagine.
- Roasted vegetables: Serve with roasted carrots, zucchini, or bell peppers for extra texture and flavor.
Expert Tips for Making the Best Delia Smith Chicken Tagine
- Use bone-in chicken: Bone-in chicken thighs add more flavor and tenderness to the dish.
- Don’t rush the cooking: Let the chicken simmer gently to allow the flavors to meld and the chicken to become tender.
- Adjust sweetness: If you prefer a less sweet tagine, reduce the amount of dried apricots or substitute them with dried figs or dates.
- Add preserved lemons: For an authentic Moroccan twist, add a few slices of preserved lemons to the tagine for added tang and flavor.
- Fresh coriander: Always garnish with fresh coriander for a burst of flavor and color.
Easy Variations of Delia Smith Chicken Tagine
- Vegetarian version: Replace the chicken with chickpeas, sweet potatoes, or butternut squash for a hearty vegetarian tagine.
- Spicy version: Add a pinch of chili flakes or chopped chili for a bit of heat.
- Add more vegetables: Include vegetables like bell peppers, zucchini, or carrots for extra flavor and texture.
- Use lamb: Swap the chicken for lamb shoulder for a richer, more robust flavor.
- Add nuts: Sprinkle toasted almonds or pine nuts over the top for added crunch and richness.
Best Practices to Store Delia Smith Chicken Tagine
- Refrigerate leftovers: Store any leftover tagine in an airtight container in the fridge for up to 3 days.
- Freeze for later: Tagine freezes well. Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Label and date: Always label your containers before freezing to track freshness.
Best Practices to Reheat Delia Smith Chicken Tagine
- Stovetop reheating: Reheat gently on the stovetop over medium heat, adding a splash of water or stock if needed to loosen the sauce.
- Microwave method: Heat in a microwave-safe dish in 1-2 minute intervals, stirring between each, until fully warmed.
How Can I Make Delia Smith Chicken Tagine Healthier?
- Use less oil: Reduce the amount of olive oil used for browning the chicken to make the dish lighter.
- Increase vegetables: Add more vegetables like carrots, zucchini, or bell peppers to increase the fiber and nutrient content.
- Use skinless chicken: Remove the skin from the chicken thighs to reduce the fat content while still maintaining flavor.
- Lower sugar content: Use fewer dried apricots or swap them with fresh tomatoes for a less sweet version.
Nutrition Value (per serving):
- Calories: 400
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Protein: 28g
- Fiber: 6g
FAQs
Can I make chicken tagine without a tagine pot?
Yes, you can make chicken tagine in a regular large saucepan or Dutch oven with a lid. The slow cooking process will still deliver tender chicken and flavorful results, even without a traditional tagine pot.
What can I serve with chicken tagine?
Chicken tagine is commonly served with couscous, rice, or flatbread. These sides help soak up the rich, flavorful sauce, making for a complete meal. You can also add a simple salad or roasted vegetables.
How do I make chicken tagine spicier?
To add more heat to chicken tagine, include chili flakes, a chopped fresh chili, or cayenne pepper to the spice mix. Adjust the amount based on your heat tolerance for a spicier version of the dish.
Can I freeze leftover chicken tagine?
Yes, chicken tagine freezes well. Let the dish cool completely, then transfer it to an airtight container. Freeze for up to 3 months, and thaw in the fridge overnight before reheating.
Final Words
Delia Smith’s Chicken Tagine is a rich and aromatic dish that brings the flavors of Morocco to your table. With tender chicken, fragrant spices, and sweet dried fruits, this tagine offers a perfect balance of flavors.
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Delia Smith Chicken Tagine
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Main Course
- Method: Slow cooking
- Cuisine: Moroccan
Description
Delia Smith’s Chicken Tagine is a slow-cooked dish made with tender chicken thighs, flavored with a blend of traditional Moroccan spices such as cumin, coriander, and cinnamon. Dried fruits like apricots or dates add a subtle sweetness that balances the savory spices. The chicken is cooked in a tagine (or a regular pot), allowing the flavors to meld beautifully, resulting in a flavorful, aromatic dish.
Ingredients
- Chicken thighs (6-8): Bone-in and skinless, for rich flavor and tenderness.
- Onion (1 large): Finely sliced, adds sweetness and depth.
- Garlic cloves (3): Minced, for an aromatic base.
- Ground cumin (1 tsp): Earthy spice essential for the tagine.
- Ground coriander (1 tsp): Adds a fresh, citrusy flavor.
- Ground cinnamon (½ tsp): For warmth and a hint of sweetness.
- Dried apricots (100g / 3.5 oz): Adds sweetness and contrast to the savory flavors.
- Canned tomatoes (400g / 14 oz): Provides the rich, tomato-based sauce.
- Chicken stock (250ml / 1 cup): For depth of flavor in the sauce.
- Olive oil (2 tbsp): For browning the chicken and cooking the onions.
- Fresh coriander (a handful): Chopped, for garnish.
- Salt and pepper: To taste, for seasoning.
Instructions
- Brown the chicken: Heat the olive oil in a tagine or large saucepan over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 5 minutes until golden. Remove the chicken and set aside.
- Cook the onions and garlic: In the same pan, add the sliced onions and cook for 5 minutes until softened. Add the minced garlic and cook for another 2 minutes.
- Add the spices: Stir in the ground cumin, coriander, and cinnamon, cooking for 1-2 minutes to release their flavors.
- Add the tomatoes and stock: Pour in the canned tomatoes and chicken stock, stirring to combine. Bring the mixture to a simmer.
- Return the chicken to the pan: Place the browned chicken thighs back into the sauce, ensuring they are submerged. Add the dried apricots around the chicken.
- Simmer gently: Cover the pan and let the tagine simmer on low heat for 45-60 minutes, until the chicken is tender and the sauce has thickened slightly.
- Garnish and serve: Once the chicken is cooked, stir in the fresh coriander and adjust the seasoning with salt and pepper. Serve the chicken tagine hot, garnished with extra fresh coriander.
