This Mary Berry Chicken Tagine Recipe is a fragrant and tender recipe, which is made with chicken thighs and dried apricots. It’s the ultimate comfort food recipe, ready in about 1 hour 35 minutes.
Mary Berry Chicken Tagine Recipe Ingredients
- 2 tbsp olive oil
- 8 boneless, skinless chicken thighs, cut into large chunks
- 2 onions, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 400ml (14 fl oz) chicken stock
- 400g (14oz) can chopped tomatoes
- 150g (5oz) dried apricots, left whole
- 1 tbsp honey
- 50g (2oz) flaked almonds, toasted
- A large handful of fresh coriander, roughly chopped
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken Tagine Recipe
- Brown the Chicken: Heat 1 tbsp of the oil in a large, flameproof casserole dish or a tagine base over medium-high heat. Add the chicken pieces in two batches and fry quickly until browned on all sides. Remove with a slotted spoon and set aside.
- Sauté Aromatics: Add the remaining oil to the pan. Add the chopped onions and cook gently for 5-8 minutes, until softened and starting to turn golden.
- Add Spices: Stir in the garlic, ginger, cumin, coriander, cinnamon, and turmeric. Cook for 1-2 minutes, stirring constantly, until the spices are very fragrant.
- Add Liquids and Apricots: Pour in the chicken stock and the canned tomatoes. Stir well, scraping up any browned bits from the bottom of the pan. Stir in the dried apricots and honey.
- Simmer the Tagine: Return the browned chicken pieces (and any juices) to the pot. Bring to a simmer, then reduce the heat to low, cover the dish with a lid, and let it cook gently for 1 hour, or until the chicken is completely tender.
- Garnish and Serve: Season the tagine with salt and pepper to your taste. Just before serving, stir in most of the chopped fresh coriander and sprinkle over the toasted flaked almonds.
Recipe Tips
- What if I don’t have a tagine pot? You don’t need one! A heavy-based casserole dish or Dutch oven with a tight-fitting lid works perfectly. The goal is to trap the steam and let the chicken simmer gently.
- Can I use chicken breast instead of thighs? You can, but chicken thighs are highly recommended as they stay much more tender and juicy during the long, slow simmer. If you use chicken breast, cut it into large chunks and reduce the simmering time to 25-30 minutes.
- How do I toast the flaked almonds? Spread the almonds on a dry baking tray and bake in a preheated oven at 180°C / 350°F for 3-5 minutes, or toast them in a dry frying pan over medium heat. Watch them constantly as they can burn in seconds.
- Can I make this ahead of time? Yes, this dish is perfect for making ahead. The flavors actually improve overnight. Let it cool completely, store in the fridge, and reheat gently on the stove until piping hot.
What To Serve With Chicken Tagine
This dish is rich and saucy, so it needs something to soak up the delicious liquid.
- Fluffy couscous (traditional)
- Warm crusty bread or flatbreads
- Plain quinoa
- A simple green salad with a lemon vinaigrette
How To Store Chicken Tagine
Refrigerate: Let the tagine cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days.
Freeze: This recipe freezes very well. Cool completely, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken Tagine Nutrition Facts
(Per serving, assuming 4 servings, without couscous)
- Calories: 485 kcal
- Total Fat: 22g
- Saturated Fat: 4.5g
- Cholesterol: 140mg
- Sodium: 450mg
- Potassium: 950mg
- Total Carbohydrate: 35g
- Dietary Fiber: 7g
- Sugars: 26g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A tagine is a specific type of North African stew, named after the conical pot it’s traditionally cooked in. The flavor profile is also distinct, often mixing savory (chicken, onions) with sweet (apricots, honey) and warm spices (cinnamon, cumin).
Yes, chickpeas, chunks of butternut squash, or courgette (zucchini) would all be lovely additions. Add heartier vegetables like squash halfway through the cooking time, and softer ones like courgette for the last 15-20 minutes.
If you find it too sweet, add a generous squeeze of fresh lemon juice at the end of cooking. This will brighten the flavors and cut through the sweetness.
Try More Recipes:
- Mary Berry Thai Chicken Curry Recipe
- Mary Berry Chicken Cobbler Recipe
- Mary Berry Sticky Chicken Recipe
Mary Berry Chicken Tagine Recipe
Description
Tender chicken thighs and sweet apricots simmered in a fragrant, warmly-spiced tomato sauce.
Ingredients
Instructions
- Heat oil in a large casserole dish and brown the chicken in batches; set aside.
- In the same pot, soften the onions for 5-8 minutes.
- Stir in the garlic, ginger, and all the ground spices; cook for 1-2 minutes until fragrant.
- Pour in the stock and chopped tomatoes, scraping the pan.
- Stir in the apricots, honey, and the browned chicken pieces.
- Bring to a simmer, cover tightly, and cook on low heat for 1 hour until chicken is tender.
- Season to taste, then stir in fresh coriander and top with toasted almonds to serve.
Notes
- A heavy-based casserole dish or Dutch oven with a lid is a perfect substitute for a tagine pot.
- Browning the chicken first adds a huge amount of flavor to the final dish.
- Toast the almonds carefully in a dry pan or the oven; they burn very quickly.
- This dish tastes even better if made a day in advance.
