Mary Berry’s Chicken Tagine is a flavorful and aromatic dish inspired by North African cuisine. With tender chicken slow-cooked in a spiced sauce, this dish brings together ingredients like preserved lemons, olives, and a blend of warm spices. Served over couscous or rice, this comforting and rich tagine is perfect for a special dinner or when you want to impress with exotic flavors.
What Is Mary Berry Chicken Tagine?
Mary Berry’s Chicken Tagine is a slow-cooked Moroccan-inspired dish that features succulent chicken pieces simmered in a fragrant sauce made with spices like cumin, coriander, cinnamon, and ginger. It is usually paired with preserved lemons, olives, and sometimes dried fruit like apricots, creating a balance of savory, tangy, and sweet flavors.
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Why You Should Try This Recipe
- Exotic Flavors: Bring a taste of Moroccan cuisine to your kitchen.
- Rich and Comforting: Slow-cooked chicken in a fragrant sauce creates a tender and flavorful dish.
- Perfect for Special Occasions: An impressive dish that works well for dinner parties or family gatherings.
- Make-Ahead Friendly: Can be prepared in advance and reheated.
- Healthy and Nutritious: Packed with spices, vegetables, and protein-rich chicken.
Ingredients Needed to Make Mary Berry Chicken Tagine
To make one large tagine (serves 4-6), gather the following ingredients:
- 8 chicken thighs, skin on, bone-in (or boneless, if preferred): The base of the dish, offering tender and juicy meat.
- 1 large onion, finely chopped: Adds sweetness and depth to the sauce.
- 2 cloves garlic, minced: For extra flavor and aroma.
- 2 tbsp olive oil: For browning the chicken and sautéing the vegetables.
- 1 tsp ground cumin: Warm, earthy spice that adds depth.
- 1 tsp ground coriander: Provides a citrusy, floral note.
- 1 tsp ground cinnamon: Adds a subtle sweetness to balance the savory flavors.
- 1 tsp ground ginger: Brings warmth and a hint of heat.
- 400g (14 oz) canned chopped tomatoes: Add a rich, tangy base to the sauce.
- 300ml (1 ¼ cups) chicken stock: For extra richness and flavor in the sauce.
- 1 preserved lemon, finely chopped (or lemon zest if unavailable): Adds a tangy, slightly salty flavor.
- 100g (⅔ cup) green or black olives, pitted: Adds a briny contrast to the sweetness of the sauce.
- 50g (¼ cup) dried apricots, chopped (optional): For a touch of sweetness and texture.
- Salt and pepper, to taste: For seasoning.
- Fresh cilantro (optional, for garnish): Adds freshness and color.
Equipment
Here’s what you’ll need to make Mary Berry Chicken Tagine:
- Large casserole dish or tagine pot: For slow-cooking the chicken.
- Sharp knife: To prepare the vegetables and chicken.
- Wooden spoon: For stirring the sauce and cooking the chicken.
- Oven or stovetop: To cook the tagine slowly and evenly.
Instructions to Make Mary Berry Chicken Tagine
Step 1: Brown the Chicken
- Heat 2 tbsp olive oil in a large casserole dish or tagine pot over medium heat.
- Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and brown on both sides for 5-7 minutes until golden. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Step 3: Add the Spices
- Stir in the ground cumin, ground coriander, ground cinnamon, and ground ginger. Cook for another 1-2 minutes, allowing the spices to bloom and become fragrant.
Step 4: Add Tomatoes and Stock
- Pour in the chopped tomatoes and chicken stock, stirring well to combine. Bring the mixture to a simmer.
Step 5: Return the Chicken to the Pot
- Place the browned chicken thighs back into the pot, ensuring they are submerged in the sauce.
- Add the preserved lemon, olives, and chopped apricots (if using) to the pot.
Step 6: Simmer the Tagine
- Cover the pot and reduce the heat to low. Allow the tagine to simmer for 1-1.5 hours until the chicken is tender and the sauce has thickened. If using an oven, cook the tagine at 160°C (320°F) for the same amount of time.
Step 7: Garnish and Serve
- Once cooked, taste and adjust the seasoning with salt and pepper.
- Garnish with fresh cilantro and serve the chicken tagine over couscous, rice, or with flatbread.
What Goes Well with Mary Berry Chicken Tagine?
Here are some great pairings for Mary Berry Chicken Tagine:
- Couscous: A classic pairing for absorbing the flavorful sauce.
- Rice: Fluffy rice complements the rich, spiced sauce.
- Flatbread: Perfect for scooping up the chicken and sauce.
- Roasted Vegetables: Add more depth and flavor to the meal.
- Salad with Citrus Dressing: A fresh, tangy salad balances the richness of the tagine.
- Greek Yogurt: Adds a cooling contrast to the warm spices.
Expert Tips for Making the Best Mary Berry Chicken Tagine
To make your Chicken Tagine even better, follow these tips:
- Brown the Chicken: Take the time to brown the chicken thoroughly for added flavor and color.
- Use Bone-In Chicken: Bone-in chicken thighs add more flavor to the sauce, but boneless thighs work if you prefer.
- Preserved Lemons: If you don’t have preserved lemons, you can use fresh lemon zest, but the preserved lemons add a more authentic, complex flavor.
- Cook Low and Slow: Cooking the tagine slowly over low heat ensures the chicken stays tender and the flavors meld together beautifully.
Easy Variations of Mary Berry Chicken Tagine
Looking to change up this classic recipe? Try these variations:
- Vegetarian Tagine: Replace the chicken with chickpeas, sweet potatoes, and other vegetables for a vegetarian version.
- Lamb Tagine: Substitute chicken with lamb shoulder for a heartier, richer dish.
- Spicy Chicken Tagine: Add fresh chilies or a pinch of cayenne pepper for a spicier kick.
- Fruitier Tagine: Use more dried fruits like raisins or dates to enhance the sweet-savory balance.
- Coconut Milk Tagine: Stir in a little coconut milk for a creamy twist on the classic tagine.
Best Practices to Store Mary Berry Chicken Tagine
Here’s how to store your tagine for later:
- Refrigeration: Store leftover chicken tagine in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the tagine for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
- Reheating: Reheat gently on the stovetop or in the microwave until warmed through.
Best Practices to Reheat Mary Berry Chicken Tagine
Reheating tagine is simple:
- Stovetop: Reheat the chicken tagine in a pot over medium heat until thoroughly heated.
- Microwave: Heat individual portions in the microwave for 2-3 minutes, stirring halfway through.
How Can I Make Mary Berry Chicken Tagine Healthier?
For a lighter version of this dish, try these tips:
- Use Skinless Chicken Thighs: To reduce fat content, use skinless chicken thighs or breasts.
- Reduce the Oil: Cut down on the olive oil for a lighter dish.
- Increase Vegetables: Add more vegetables like carrots, zucchini, or spinach for added nutrients and fiber.
Nutrition Value (per serving)
- Calories: 420
- Fat: 20g
- Carbohydrates: 15g
- Protein: 38g
- Fiber: 3g
- Sugar: 8g
FAQs
Can I make chicken tagine ahead of time?
Yes, chicken tagine can be made ahead of time. In fact, it often tastes better the next day as the flavors have time to develop. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
What should I serve with chicken tagine?
Chicken tagine is traditionally served with couscous, but you can also pair it with rice, flatbread, or even quinoa. A fresh salad with citrus dressing or roasted vegetables also complements the dish well.
How can I thicken chicken tagine?
If your chicken tagine sauce is too thin, simmer it uncovered for a little longer to reduce the liquid. Alternatively, you can mash some of the vegetables in the sauce or add a small amount of cornstarch mixed with water to thicken it.
Can I freeze chicken tagine?
Yes, chicken tagine freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop until fully heated.
Final Words
The Mary Berry Chicken Tagine Recipe brings the exotic flavors of Morocco right into your kitchen. With its tender chicken, warm spices, and tangy preserved lemons, this dish is sure to become a family favorite.
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Mary Berry Chicken Tagine
- Prep Time: 15
- Cook Time: 90
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Moroccan
Description
Mary Berry’s Chicken Tagine is a slow-cooked Moroccan-inspired dish that features succulent chicken pieces simmered in a fragrant sauce made with spices like cumin, coriander, cinnamon, and ginger. It is usually paired with preserved lemons, olives, and sometimes dried fruit like apricots, creating a balance of savory, tangy, and sweet flavors.
Ingredients
To make one large tagine (serves 4-6), gather the following ingredients:
- 8 chicken thighs, skin on, bone-in (or boneless, if preferred): The base of the dish, offering tender and juicy meat.
- 1 large onion, finely chopped: Adds sweetness and depth to the sauce.
- 2 cloves garlic, minced: For extra flavor and aroma.
- 2 tbsp olive oil: For browning the chicken and sautéing the vegetables.
- 1 tsp ground cumin: Warm, earthy spice that adds depth.
- 1 tsp ground coriander: Provides a citrusy, floral note.
- 1 tsp ground cinnamon: Adds a subtle sweetness to balance the savory flavors.
- 1 tsp ground ginger: Brings warmth and a hint of heat.
- 400g (14 oz) canned chopped tomatoes: Add a rich, tangy base to the sauce.
- 300ml (1 ¼ cups) chicken stock: For extra richness and flavor in the sauce.
- 1 preserved lemon, finely chopped (or lemon zest if unavailable): Adds a tangy, slightly salty flavor.
- 100g (⅔ cup) green or black olives, pitted: Adds a briny contrast to the sweetness of the sauce.
- 50g (¼ cup) dried apricots, chopped (optional): For a touch of sweetness and texture.
- Salt and pepper, to taste: For seasoning.
- Fresh cilantro (optional, for garnish): Adds freshness and color.
Instructions
Step 1: Brown the Chicken
- Heat 2 tbsp olive oil in a large casserole dish or tagine pot over medium heat.
- Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and brown on both sides for 5-7 minutes until golden. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Step 3: Add the Spices
- Stir in the ground cumin, ground coriander, ground cinnamon, and ground ginger. Cook for another 1-2 minutes, allowing the spices to bloom and become fragrant.
Step 4: Add Tomatoes and Stock
- Pour in the chopped tomatoes and chicken stock, stirring well to combine. Bring the mixture to a simmer.
Step 5: Return the Chicken to the Pot
- Place the browned chicken thighs back into the pot, ensuring they are submerged in the sauce.
- Add the preserved lemon, olives, and chopped apricots (if using) to the pot.
Step 6: Simmer the Tagine
- Cover the pot and reduce the heat to low. Allow the tagine to simmer for 1-1.5 hours until the chicken is tender and the sauce has thickened. If using an oven, cook the tagine at 160°C (320°F) for the same amount of time.
Step 7: Garnish and Serve
- Once cooked, taste and adjust the seasoning with salt and pepper.
- Garnish with fresh cilantro and serve the chicken tagine over couscous, rice, or with flatbread.
