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 them in a large bowl. Add garlic, ginger, cumin, and paprika.
- 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:
- Heat a skillet or large saucepan with 2 tablespoons of olive oil. Brown the chicken for 3–5 minutes until golden brown. Remove and set aside. Drain excess oil.
- Stir in onions, garlic, ginger, coriander, paprika, cumin, bay leaves, and salt. Cook for 3–4 minutes, stirring frequently.
- Add chickpeas, apricots, chicken stock (or water), and olives. Stir gently. Adjust salt and pepper to taste.
- Return the chicken and any accumulated juices to the pan. Top with sliced lemons.
- For stovetop cooking: Reduce heat to low, cover, and simmer for 35–45 minutes, stirring occasionally. Add more stock or water if needed.
- For oven-baking: Preheat oven to 350°F. After adding all ingredients, cover the skillet with a lid or foil. Bake for 40–50 minutes.
To Serve:
- Garnish with chopped parsley and lemon slices. Serve hot with couscous, rice, or crusty bread.
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!