Jamie Oliver Tagine Chicken

There’s something soul-settling about a slow-cooked dish that perfumes your kitchen with spice, citrus, and a promise of warmth. This chicken tagine is like a hug from someone’s Moroccan grandmother — even if, like me, you haven’t got one. It’s bold without being loud, rich without being heavy, and the kind of meal that feels like it took all day, even though it didn’t.

I made this for the first time on a cold Sunday when I needed to feel like I was somewhere else — somewhere sunny, with clay pots and orange trees. I didn’t have a tagine pot, just a beat-up Dutch oven and hope. But the moment that cinnamon hit the heat, I was gone. The preserved lemon and green olives? Game changers. Just don’t skip the honey — it’s that final whisper that rounds it all out.

Why You’ll Love It

• Cozy and aromatic — it smells like comfort
• All made in one pot (yes, even the sauce magic)
• Perfect for leftovers — actually tastes better the next day
• Makes carrots taste like a treat
• Customisable — throw in chickpeas or swap the thighs if you like
• Seriously dinner-party-worthy but not fussy

Ingredients

• 1 tsp paprika
• 1 tsp ground cumin
• ¼ tsp cayenne pepper
• ½ tsp ground ginger
• ½ tsp ground coriander
• ¼ tsp ground cinnamon
• 1 lemon (zest + juice)
• 5 cloves garlic, minced
• 8 bone-in, skin-on chicken thighs
• Salt & ground black pepper
• 1 tbsp olive oil
• 1 large yellow onion, halved and sliced
• 2 tbsp all-purpose flour
• 1¾ cups chicken broth
• 2 tbsp honey
• 2 large or 3 medium carrots, peeled and sliced into thick coins
• ½ cup green olives, pitted and halved
• 2 tbsp chopped fresh cilantro

How to Make It

Brown the chicken like you mean it:

Season the chicken generously with salt and pepper. In a hot Dutch oven with olive oil, brown the chicken thighs skin-side down until deep golden — about 5 mins. Flip, brown the other side, then set aside. Once it’s cool enough, peel off the skin and discard.

Get those onions jammy:

Pour off most of the fat, leaving just a slick behind. Toss in the onions and let them soften and caramelise at the edges for 5–7 minutes. Add garlic and cook until your kitchen smells incredible — about 30 seconds.

Toast the spices, wake them up:

Add all your dry spices plus the flour and stir for 30 seconds. It’ll look a bit pasty — that’s good. This is where your sauce begins.

Build the sauce:

Pour in chicken broth, honey, lemon zest (save some for later), and a pinch of salt. Scrape up the browned bits — that’s pure flavour. Nestle the chicken back into the pot, cover, and simmer gently for 10 minutes.

Add the veg:

Chuck in the carrot coins and let everything bubble gently for another 10 minutes until the chicken’s tender and the carrots are almost soft but still have a bit of bite.

Finish with brightness:

Stir in the olives, reserved garlic-lemon zest mixture, fresh cilantro, and a tablespoon of lemon juice. Taste and tweak — maybe a pinch more salt or another splash of lemon?

Serve it right:

Ladle the tagine over a fluffy mound of couscous. Bonus points for a dollop of yogurt or some roasted almonds on top.

Common Mistakes and How to Dodge Them

Do I need to use skin-on thighs if I’m just taking the skin off?
Yes, trust me — it adds depth and richness to the dish while it cooks, even if it’s discarded later.

My sauce is thin — what happened?
You might not have simmered long enough post-carrot stage. Just let it reduce uncovered for a few minutes, or stir in a bit more flour early next time.

Why is mine too sour or too sweet?
Balance is key. Start light on the lemon juice and honey, then adjust at the end — taste everything before serving.

Can I skip the olives?
Technically yes, but they add that briny snap that lifts the whole dish. Use capers if you’re in a pinch.

Storage and Reheating

• Fridge: Keeps well for 2–3 days, tightly covered. The flavours deepen overnight.
• Freezer: Yup! Freeze portions once cooled. Thaw overnight and reheat gently on the stove.
• Reheat: Stove > microwave, always. Add a splash of broth if it thickens too much.

Frequently Asked Questions

What’s a good side for chicken tagine?
Couscous is classic. Rice works. A pile of buttery flatbread? Yes please.

Can I use chicken breast?
You can, but it won’t be as tender or forgiving. Thighs are the real MVP here.

Do I need preserved lemons?
Not in this recipe — lemon zest and juice do the trick. But preserved ones add depth if you’ve got them.

Can I make it in advance?
Absolutely. In fact, please do. It’s better on day two — richer and more mellow.

Nutrition Facts (Per Serving)

• Calories: 367
• Fat: 13g
• Carbs: 14g
• Protein: 47g
• Sodium: 794mg
• Sugar: 7g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Filo Pie
• Jamie Oliver Chicken Fried Rice
• Jamie Oliver Chicken In Tomato Sauce