Nigella Chicken Tagine

The first time I made a chicken tagine, I burnt the bottom. Not enough liquid, too high heat, and I was far too proud to admit I was winging it. It wasn’t until years later, flipping through Nigella Lawson’s cookbooks one lazy Sunday, that I stumbled on her version — gentle, fragrant, and full of that warm Moroccan charm that wraps itself around you like a blanket.

Her chicken tagine recipe wasn’t just a guide; it was a rescue. Now I make it the way I imagine she would: relaxed, unapologetically rich, and a little sensual. This Nigella Chicken Tagine is the sort of meal you bring to the table and everyone goes quiet for a moment — until someone breaks the silence with “What is that smell?” (In a good way.) The saffron, cumin, apricots — they don’t shout, they hum. And what a beautiful hum it is.

Ingredients List

• 8 chicken thighs — bone-in, skin-on for flavour and succulence.
• 2 tablespoons olive oil — gets everything going.
• 1 large onion, finely chopped — it forms the flavour base.
• 4 cloves garlic, minced
• 1 teaspoon ground cumin — earthy and grounding.
• 1 teaspoon ground coriander — citrusy and floral.
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon — just a whisper adds warmth.
• A pinch of saffron threads — soak in warm water first if you like.
• 1 cup dried apricots — sweet contrast to the spices.
• 2 cups chicken broth
• 2 tablespoons honey — for that final glossy glaze.

(Notice I didn’t mention salt? You’ll adjust it at the end. Trust yourself.)

How to Make It (Instructions)

1. Heat olive oil in your tagine or a deep heavy-bottomed pot over medium heat.
2. Brown the chicken thighs until golden on both sides. Don’t overcrowd the pan. Remove and set aside.
3. Sauté onions and garlic in the same oil until translucent and fragrant — about 5 minutes. You’ll know when it’s right because your kitchen starts to smell like a spice market in Marrakech.
4. Add cumin, coriander, ginger, and cinnamon. Stir it through and let the spices toast for a minute — don’t skip this or they’ll taste flat.
5. Nestle the chicken thighs back in. Pour in the chicken broth, scatter in the saffron threads and dried apricots.
6. Cover and simmer on low for about 1 hour. This is when the magic happens — just don’t peek too often.
7. After an hour, drizzle in the honey and simmer uncovered for another 15 minutes. The sauce will thicken, the chicken will glaze — pure joy.
8. Taste and adjust. Maybe a pinch of salt. Maybe a squeeze of lemon. Trust your tongue.
9. Serve hot, scattered with fresh cilantro or parsley if you’re feeling fancy. I like it with couscous or warm bread that soaks up every last bit.

Side note: I always forget to chop the herbs until the last minute, so there’s usually a mad dash with kitchen scissors before serving. It’s tradition now.

Common Mistakes

Why is my chicken dry?
You likely used boneless breasts or cooked it too hot. Thighs hold up better in slow cooking.

Why is the bottom burning?
Too high heat or not enough liquid. Keep it on low and check now and then. I ruined two pots before I learned this.

Can I skip the saffron?
Technically, yes. But it adds a floral depth that makes this dish feel special. A little goes a long way.

Why is it too sweet?
Apricots and honey can overwhelm if not balanced. Try a squeeze of lemon to even it out.

Storage and Reheating Tips

Fridge: Cool fully before storing. Keeps well for 3–4 days in an airtight container.

Freezer: Freeze in portions — up to 3 months. Thaw in the fridge overnight.

To Reheat:

• Stovetop: Add a splash of water or broth, reheat gently.
• Oven: Covered, at 150°C/300°F for 15–20 minutes.
• Microwave: Short bursts, stirring in between. Keep it moist!

What to Serve With It

• Couscous — the classic. Fluffy and perfect for catching every bit of sauce.
• Warm crusty bread — my personal favourite, especially for leftovers.
• Roasted carrots or squash — their sweetness ties in beautifully with the apricots.

Add a mint tea or even a cold glass of white wine and you’re golden.

FAQ Section

Can I make this in a slow cooker?
Yes, brown the chicken first, then add everything to the cooker. Low for 6–7 hours.

Can I make it vegetarian?
Sure — swap chicken for chickpeas and root vegetables. The spices still shine.

What if I don’t have a tagine?
A heavy-lidded pot or Dutch oven works beautifully.

Can I skip the apricots?
You can, but you’ll lose that sweet depth. Try prunes or golden raisins instead.

Try More Recipes:

• Nigella Tagliata Steak
• Nigella Yorkshire Pudding
• Nigella Raspberry Frangipane Tart
• Nigella Lawson Courgette Cake