Mary Berry Chicken Tagine​ Recipe

This hearty Mary Berry Chicken Tagine is made with tender chicken thighs, sweet dried apricots, toasted almonds, and a fragrant blend of Moroccan spices like cumin and cinnamon. The result is a rich and aromatic stew with a perfect balance of sweet and savory flavors. Perfect for a special weekend meal, this dish is ideal for a cozy autumn evening dinner and serves 4-6 people.

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Mary Berry Chicken Tagine Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 large onions, chopped
• 3 cloves garlic, crushed
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 400g (1 can) chopped tomatoes
• 400ml chicken stock
• 1 tbsp honey
• 150g dried apricots, halved
• 50g flaked almonds, toasted
• A small bunch of fresh cilantro, chopped
• Salt and freshly ground black pepper
• Couscous, to serve

How To Make Mary Berry Chicken Tagine

1. Brown the chicken: Season the chicken thighs with salt and pepper. Heat the olive oil in a large, heavy-based casserole dish or Dutch oven over medium-high heat. Brown the chicken in batches on all sides until golden. Remove from the pan and set aside.
2. Sauté the aromatics and spices: Reduce the heat to medium, add the chopped onions to the same pan, and cook for 5-7 minutes until softened. Add the crushed garlic and all the ground spices (ginger, cumin, coriander, turmeric, and cinnamon) and cook for another minute until fragrant.
3. Simmer the tagine: Return the chicken to the pan. Pour in the chopped tomatoes and chicken stock, then stir in the honey. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 45 minutes.
4. Add the apricots: After 45 minutes, stir in the halved dried apricots. Replace the lid and continue to simmer for another 15-20 minutes, until the chicken is tender and cooked through.
5. Garnish and serve: Remove the tagine from the heat. Stir in half of the chopped cilantro. Serve hot over a bed of fluffy couscous, garnished with the toasted flaked almonds and the remaining fresh cilantro.

Recipe Tips

• Brown the Chicken: Don’t skip browning the chicken. This step creates a deep, caramelized flavor base (known as the Maillard reaction) that enriches the entire stew.
• Use Chicken Thighs: Chicken thighs, especially bone-in, are the best choice for a tagine. They remain moist and tender during the long, slow cooking process and the bone adds extra flavor to the sauce.
• Bloom the Spices: Frying the spices in the hot pan for a minute before adding liquids is called “blooming.” It awakens their essential oils, making them much more aromatic and flavorful.
• Toast the Almonds: For the best flavor and a lovely crunch, toast the flaked almonds in a dry pan over medium heat for a few minutes until golden. Watch them carefully as they can burn quickly.

What To Serve Chicken Tagine

This chicken tagine is traditionally served on a bed of light, fluffy couscous, which is perfect for soaking up the delicious, fragrant sauce. Alternatively, it’s wonderful with warm, crusty bread or flatbreads for dipping. For a fresh side dish, a simple salad of sliced oranges, red onions, and mint provides a bright, zesty contrast.

How To Store Chicken Tagine Leftovers

• Refrigerate: Allow the tagine to cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors often improve overnight.
• Freeze: This tagine freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.

Mary Berry Chicken Tagine Nutrition Facts

• Calories: 465 kcal
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 140mg
• Sodium: 650mg
• Total Carbohydrate: 31g
• Sugars: 24g
• Protein: 38g

Frequently Asked Questions

• Do I need a special tagine pot to make this? No, you don’t need an authentic ceramic tagine pot. A heavy-based casserole dish or a Dutch oven with a tight-fitting lid will work perfectly to trap the steam and keep the chicken moist.
• Can I use other dried fruits? Yes, this recipe is very flexible. You can easily substitute the apricots with other dried fruits like prunes or dates for a different kind of sweetness.
• Can I make this in a slow cooker? Absolutely. First, brown the chicken and sauté the onions and spices as directed. Then, transfer everything to your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. Add the apricots during the last 30 minutes of cooking.
• What can I use if I don’t have all the spices? If you’re missing some of the individual spices, you can use 2-3 teaspoons of a pre-made Moroccan spice blend or Ras el Hanout as a convenient and flavorful substitute.

Try More Recipes:

• Mary Berry Chicken Cobbler​ Recipe
• Mary Berry Thai Chicken Curry​ Recipe
• Mary Berry Sticky Chicken Recipe​