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Mary Berry Chicken Tagine

Mary Berry Chicken Tagine
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chicken-tagine/