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
Scale
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.