Name: Delia Smith Chicken Tagine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Moroccan
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.

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.