Jamie Oliver Chicken Tagine
With this Jamie Oliver Chicken Tagine, you can enjoy Moroccan flavors on a weeknight! Ground turmeric, ground cumin, ginger, and ground coriander add warmth. For a balanced sweetness, add honey, chopped carrots, and prunes. Serve with fluffy couscous for a hearty meal that will stick to your ribs!
Ingredients
Chicken Tagine Marinade
- 6 chicken thighs bone-in, and excess fat and skin trimmed
- Salt and pepper to taste
- ½ teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Chicken Tagine
- 2 tablespoons olive oil
- 1 medium onion sliced
- 3 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon ground coriander
- ½ tablespoon paprika
- 1 teaspoon ground cumin
- 2 small bay leaves
- ½ teaspoon cayenne pepper
- 1 can chickpeas (14-ounces) rinsed and drained
- ½ cup apricots
- 1 cup chicken stock or water, more as needed
- 1 ½ cup green olives
Garnish
- 1 tablespoon fresh parsley, chopped
- 1 lemon thinly sliced plus extra for serving
Instructions
Chicken Tagine Marinade:
- Add salt and pepper to the chicken thighs and place in a large bowl. Add garlic, ginger, cumin, and paprika next.
- Mix spices with a spoon or hands until chicken is well coated. Refrigerate until ready to use or marinate for up to 24 hours.
Preparing the Chicken Tagine:
- When ready to cook, heat a skillet or large saucepan with about 2 tablespoons of oil, and brown the chicken for about 3-5 minutes until golden brown. Remove the chicken from the pan and set it aside. Drain the excess oil from the skillet. (If you want to bake it in the oven, use an oven-proof skillet.)
- Stir in onions, garlic, ginger, coriander, smoked paprika, cumin, bay leaves, and salt to taste. Stir for about 3-4 minutes for the flavors to blend and the onions to wilt.
- Stir in the chickpeas and apricots. Add the chicken stock or water, then the olives. Sprinkle with salt and pepper, being careful not to use too much salt.
- Add the chicken and sliced lemons to the pan as well as the juice accumulated from the chicken. Enjoy!
Notes
- Don’t go overboard with the salt. The olives are pretty salty, so you may not need much more salt. I’d do a taste test first, especially if I used preserved lemons.
- Marinating the chicken is a crucial step. Your taste buds will thank you. It would be best to marinate the meat the night before.
- Don’t add more liquid to this Jamie Oliver recipe just because it seems dry. Unless, of course, the bottom is completely dry and starting to stick.
- It is easier to marinate and fit the chicken in the pot if the pieces are cut into serving-size pieces.
- The nutritional information in this Jamie Olivier recipe is an estimate and may vary significantly depending on the ingredients used.
Nutrition
Calories: 255kcalCarbohydrates: 9gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 98mgSodium: 678mgPotassium: 441mgFiber: 3gSugar: 3gVitamin A: 941IUVitamin C: 13mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!