Name: Jamie Oliver Chicken Tagine
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 4 chicken thighs (bone-in, skin-on) – adds rich flavor to the dish.; 2 tbsp olive oil – for browning the chicken.; 1 large onion – finely chopped.; 2 garlic cloves – minced.; 1 tsp ground cumin – for a warm, earthy flavor.; 1 tsp ground cinnamon – adds a touch of sweetness.; 1 tsp ground ginger – for an aromatic kick.; 1 tsp paprika – adds color and mild heat.; 1 preserved lemon – sliced, adds tang and zest.; 100g (3.5 oz) dried apricots – provide sweetness to balance the spices.; 100g (3.5 oz) green olives – adds a briny contrast.; 400g (14 oz) canned chopped tomatoes – form the base of the sauce.; 200ml (7 fl oz) chicken stock – for a rich, savory base.; Fresh coriander (optional) – for garnish.; Salt and pepper – to taste for seasoning.

Description

Jamie Oliver Chicken Tagine is a Moroccan-inspired dish where chicken is slowly simmered with spices like cumin, cinnamon, and ginger, along with ingredients like apricots, preserved lemons, and olives. The dish is typically cooked in a traditional tagine pot, which helps lock in moisture and intensify the flavors. It’s served with couscous or flatbread to soak up the delicious sauce.

Ingredients

Scale

4 chicken thighs (bone-in, skin-on) – adds rich flavor to the dish.
2 tbsp olive oil – for browning the chicken.
1 large onion – finely chopped.
2 garlic cloves – minced.
1 tsp ground cumin – for a warm, earthy flavor.
1 tsp ground cinnamon – adds a touch of sweetness.
1 tsp ground ginger – for an aromatic kick.
1 tsp paprika – adds color and mild heat.
1 preserved lemon – sliced, adds tang and zest.
100g (3.5 oz) dried apricots – provide sweetness to balance the spices.
100g (3.5 oz) green olives – adds a briny contrast.
400g (14 oz) canned chopped tomatoes – form the base of the sauce.
200ml (7 fl oz) chicken stock – for a rich, savory base.
Fresh coriander (optional) – for garnish.
Salt and pepper – to taste for seasoning.

Instructions

Step 1: Brown the chicken

Heat 2 tablespoons of olive oil in a tagine or heavy-bottomed pot over medium heat. Season the chicken thighs with salt and pepper. Brown the chicken on both sides for 5-7 minutes until golden. Remove and set aside.

Step 2: Sauté the onions and garlic

In the same pot, add the chopped onions and garlic. Sauté for 5-7 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.

Step 3: Add the spices

Stir in the cumin, cinnamon, ginger, and paprika. Cook for 1-2 minutes, allowing the spices to release their flavors.

Step 4: Build the sauce

Add the canned chopped tomatoes, chicken stock, preserved lemons, apricots, and olives to the pot. Stir to combine and bring the mixture to a simmer.

Step 5: Cook the chicken

Return the browned chicken thighs to the pot, nestling them into the sauce. Cover with a lid and simmer on low heat for 40-45 minutes, or until the chicken is tender and fully cooked through.

Step 6: Garnish and serve

Once cooked, garnish the Jamie Oliver Chicken Tagine with fresh coriander. Serve hot with couscous or flatbread to soak up the flavorful sauce.