Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Holidays menu Go to Holidays
Back Back to Saga Magazine menu Go to Magazine
Search Magazine

Chicken tagine

Antony Worrall Thompson / 10 May 2016

Most people associate spicy with hot, but not so in this full-flavoured recipe from Morocco. Made with either chicken or lamb, this stew is traditionally cooked over an open fire. Serve with couscous.

Chicken tagine
Chicken tagine

Marinating time

2 hours

Cooking time

1 hour




  • 1/2 tablespoon ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 8 boneless, skinless chicken thighs, cut into 2.5cm pieces
  • 1 tablespoon olive oil
  • 6 garlic cloves, crushed to a paste
  • 2 onions, grated
  • 50g dried apricots, soaked in a little water
  • 25g flaked almonds
  • 25g sultanas or raisins
  • 1 teaspoon runny honey
  • 1/2 teaspoon saffron strands, soaked in a little cold water
  • 300ml tomato juice
  • 300ml chicken stock
  • 400g tinned chopped tomatoes
  • 2 tablespoons chopped coriander leaves


Mix all the spices together. Coat the chicken with half the spice mixture and leave overnight preferably, or for at least 2 hours. 

In a heavy saucepan, heat the oil and brown the chicken over a high heat. Remove from the pan and set aside. 

Add the remaining spice mixture, the crushed garlic and grated onions to the pan. 

Allow the onions to soften without browning. 

Add the apricots and their soaking water, the almonds, raisins or sultanas, honey, saffron and its liquid, tomato juice, chicken stock and tomatoes. 

Bring to the boil, reduce the heat to medium heat and cook until the sauce has thickened considerably, this should take about 20 minutes. 

Add the chicken and cook for a further 20 minutes. Fold in the chopped coriander and serve immediately.

Related: how to cook couscous

Per serving:

356 kcals, 9g fat, 1g saturated fat, 26g carbohydrate, 0.42g sodium


Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.