This delicious Jamie Oliver tagine chicken is a simple yet flavorful dish, perfect for a hearty meal. With tender chicken, aromatic spices, and sweet apricots, it’s a quick and easy option for any night. You can customize it with whatever veggies or spices you have on hand for extra flexibility!
Ingredients Needed
- 200g/7oz chicken breast, cut into large cubes
- 600g/1lb 5½oz chicken thighs
- 1 tbsp harissa paste
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp chili flakes
- 450ml/16fl oz chicken stock
- 100g/3½oz dried apricots, quartered
- 1 x 400g/14oz tin chopped tomatoes
- 1 x 400g/14oz tin chickpeas, rinsed and drained
- Salt and freshly ground black pepper
- 2 tbsp freshly chopped mint
- 2 tbsp freshly chopped parsley
To Serve:
- Couscous, cooked according to package instructions
- 150g/5½oz Greek-style yogurt
- Handful of flaked almonds
How To Make Tagine Chicken
- Marinate the Chicken: Mix the chicken breast and thighs with the harissa paste in a bowl until well combined. Cover and chill in the fridge for 2 hours.
- Brown the Chicken: Heat the vegetable oil in a tagine dish or heavy-based casserole dish. Fry the chicken for 2-3 minutes, then remove and set aside.
- Cook the Onion and Spices: Fry the onion for 5 minutes, or until soft. Add the garlic, cinnamon, cumin, ginger, turmeric, and chili flakes, and stir for 1 minute.
- Simmer the Tagine: Return the chicken to the dish along with the chicken stock, apricots, and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover, and simmer for 1 hour. Add the chickpeas after 45 minutes and stir well.
- Finish the Dish: Stir in the freshly chopped mint and parsley at the end of cooking.
- Serve: Serve the tagine alongside couscous and Greek-style yogurt, topped with flaked almonds.
Recipe Tips
- Marinate the chicken well: Let the chicken sit in the harissa paste for at least 2 hours to soak up the flavors. If you can, marinate overnight for an even stronger taste.
- Adjust spice levels: If you prefer a milder dish, reduce the chili flakes or skip them altogether. You can always add more spice later!
- Don’t skip the apricots: The sweetness of the dried apricots balances the spices, making the dish unique. If you’re out, raisins or prunes can work as substitutes.
- Stir in fresh herbs last: Add the mint and parsley at the end of cooking to keep their flavors fresh and vibrant. This step gives the dish a refreshing taste.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover tagine chicken cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze tagine chicken for up to 3 months. Let it cool, then transfer it to an airtight container or freezer bag. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat the tagine chicken in a pan over medium heat for 5-10 minutes, stirring occasionally, until it’s fully heated through.
Nutrition Facts
Serving Size: 1 serving (approx. 1/4 of the recipe)
- Calories: 450
- Total Fat: 23g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 800mg
- Potassium: 610mg
- Total Carbohydrate: 26g
- Dietary Fiber: 7g
- Sugars: 14g
- Protein: 35g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Leek Pie With Puff Pastry
- Jamie Oliver Chicken Tikka Masala
- Jamie Oliver Thai Green Chicken Curry
- Jamie Oliver Spanish Chicken
Jamie Oliver Tagine Chicken
Description
This delicious Jamie Oliver tagine chicken is a simple yet flavorful dish, perfect for a hearty meal. With tender chicken, aromatic spices, and sweet apricots, it’s a quick and easy option for any night. You can customize it with whatever veggies or spices you have on hand for extra flexibility!
Ingredients
To Serve:
Instructions
- Marinate the Chicken: Mix the chicken breast and thighs with the harissa paste in a bowl until well combined. Cover and chill in the fridge for 2 hours.
- Brown the Chicken: Heat the vegetable oil in a tagine dish or heavy-based casserole dish. Fry the chicken for 2-3 minutes, then remove and set aside.
- Cook the Onion and Spices: Fry the onion for 5 minutes, or until soft. Add the garlic, cinnamon, cumin, ginger, turmeric, and chili flakes, and stir for 1 minute.
- Simmer the Tagine: Return the chicken to the dish along with the chicken stock, apricots, and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover, and simmer for 1 hour. Add the chickpeas after 45 minutes and stir well.
- Finish the Dish: Stir in the freshly chopped mint and parsley at the end of cooking.
- Serve: Serve the tagine alongside couscous and Greek-style yogurt, topped with flaked almonds.
Notes
- Marinate the chicken well: Let the chicken sit in the harissa paste for at least 2 hours to soak up the flavors. If you can, marinate overnight for an even stronger taste.
- Adjust spice levels: If you prefer a milder dish, reduce the chili flakes or skip them altogether. You can always add more spice later!
- Don’t skip the apricots: The sweetness of the dried apricots balances the spices, making the dish unique. If you’re out, raisins or prunes can work as substitutes.
- Stir in fresh herbs last: Add the mint and parsley at the end of cooking to keep their flavors fresh and vibrant. This step gives the dish a refreshing taste.
Jamie Oliver Tagine Chicken