Jamie Oliver Chicken Tagine is made with chicken thighs, onions, chickpeas, dried apricots, and green olives. This traditional Oliver marocain Tagine recipe creates a easily dinner that takes about 1 hour to prepare and can serve up to 6 people.
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🧡 Why You’ll Love This Chicken Tagine Recipe:
- It’s Full of Flavor: This recipe uses special spices like cumin, paprika, and coriander that make the chicken taste amazing. Every bite is full of delicious flavors.
- Goes Well With Many Sides: You can enjoy this chicken with many different things like couscous, rice, or bread. It’s easy to make it fit what you like to eat.
- It’s Good for You: The chicken gives you protein, chickpeas add fiber, and apricots and olives are full of nutrients. This meal is tasty and healthy.
- Tastes Like an Adventure: Making this dish feels like you’re trying something exciting and new. It brings the taste of Morocco to your table.
- Great for Sharing: This recipe is perfect when you have friends or family over. Everyone loves its look and taste, and it makes enough to share.
🍗 Jamie Oliver Chicken Tagine Ingredients
Ingredients For the Chicken Marinade:
- 6 chicken thighs (bone-in, with excess fat and skin trimmed)
- Salt and pepper, as you like
- ½ teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Ingredients For the Tagine:
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon ground coriander
- ½ tablespoon paprika
- 1 teaspoon ground cumin
- 2 small bay leaves
- ½ teaspoon cayenne pepper
- 1 can (14 ounces or 400 grams) of chickpeas, rinsed and drained
- ½ cup (about 80 grams) dried apricots, chopped
- 1 cup (240 ml) chicken stock or water (add more if needed)
- 1 ½ cups (about 225 grams) green olives
Ingredients For Garnishing:
- 1 tablespoon chopped fresh parsley
- 1 lemon, thinly sliced (plus extra slices for serving)
🍲 How To Make Jamie Oliver Chicken Tagine
- Marinade The Chicken: Season the chicken thighs with salt and pepper. Place them in a large bowl. Add ginger, garlic, cumin, and smoked paprika. Mix well to ensure each thigh is evenly coated with the marinade. Refrigerate for at least 1 hour, or overnight for deeper flavor.
- Brown The Chicken: Heat olive oil in a large skillet or saucepan over medium heat. Add the marinated chicken thighs and cook until golden brown, about 3 to 5 minutes on each side. Remove the chicken and set aside.
- Sauté The Aromatics: In the same pan, add the sliced onion, minced garlic, ginger, ground coriander, cumin, bay leaves, and paprika. Cook for 3 to 4 minutes until the onions are soft and the spices are aromatic.
- Add Apricots and Chickpeas: Stir in the chopped apricots and chickpeas to the pan, mixing well to combine with the aromatics.
- Combine All Ingredients: Add the green olives and chicken stock or water to the pan. Return the browned chicken to the pan, placing it amongst the other ingredients. Season with a little more salt and pepper as needed.
- Cook The Tagine: Cover the pan and let it simmer gently for about 30 minutes until the chicken is thoroughly cooked and tender. Check occasionally, adding more liquid if the mixture seems dry.
- Garnish and Serve: Before serving, garnish the tagine with chopped fresh parsley and lemon slices. Serve hot, ideal with couscous or warm flatbread.
How To Cook Jamie Oliver Chicken Tagine In A Slow Cooker
To cook Jamie Oliver’s Chicken Tagine in a slow cooker, first marinate the chicken thighs with ginger, garlic, cumin, and paprika, then brown them if you have time for extra flavor. Place onions, seared chicken, apricots, chickpeas, olives, spices, and chicken stock in the slow cooker. Set to low and cook for 6-8 hours or high for 3-4 hours. Add parsley and lemon slices before serving.
đź’ Recipe Tips:
- Let the Chicken Sit in the Marinade: It’s best to let the chicken sit in the marinade for at least one hour, or all night if you can. This makes the chicken taste much better because it absorbs all the flavors.
- Watch the Heat: When you cook the chicken, keep the stove on medium heat. If it’s too hot, the spices might burn and make the dish taste bitter.
- Cut Evenly: Make sure the onions and apricots are all about the same size. This helps them cook at the same rate and makes every bite delicious.
- Check the Sauce: As the tagine cooks, look at it now and then to make sure there’s enough liquid. If it seems dry, add a little more chicken stock or water.
- Place Lemons on Top: Put the lemon slices on top of everything in the pan. This way, the lemons add their flavor to the dish without being too strong.
🍚 What To Serve With Chicken Tagine?
This authentic moroccan Chicken Tagine goes great with couscous, roasted veggies, a green salad, or bread. You can also have it with tzatziki, hummus, tabbouleh, or grilled eggplant for a tasty meal.
🎚 How To Store Leftovers Chicken Tagine?
- Refrigerate: Store leftover chicken tagine in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the chicken tagine for up to 2 months. Ensure it’s cooled completely before freezing and store it in a freezer-safe container.
🥵 How To Reheat Leftovers Chicken Tagine?
- In The Oven: Preheat the oven to 350°F (175°C). Place the tagine in an oven-safe dish, add a splash of water or chicken stock to keep it moist, cover with foil, and heat for about 20-25 minutes.
- In The Microwave: Transfer the chicken tagine to a microwave-safe container. Cover with a microwave-safe lid or plastic wrap, leaving a small vent, and heat on high for 2-3 minutes, stirring halfway through to heat evenly.
- On the Stovetop: Reheat the tagine in a skillet over medium heat. Add a little chicken stock or water to prevent it from drying out and stir occasionally until heated through.
FAQ’S
Can I Use Chicken Breast Instead Of Thighs?
Yes, chicken breasts can be used instead of thighs, but they may be less juicy.
Is It Necessary To Brown The Chicken Before Adding It To The Tagine?
Browning the chicken is not mandatory, but it adds depth to the flavor by caramelizing the surface of the meat.
What Can I Do If The chicken tagine Is Too Dry?
If the tagine appears too dry during cooking, add more chicken stock or water to maintain moisture.
How Can I Thicken The Sauce If It’s Too Watery?
If the sauce is too watery, let it simmer uncovered for a few extra minutes to reduce, or mix a tablespoon of flour with water and stir it in to thicken.
Can I Add Preserved Lemons To This chicken tagine?
Yes, Just wash the preserved lemons well to take off the extra salt, then chop them up and put them in with the apricots and olives. They make the tagine taste even better with a special tangy flavor.
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Jamie Oliver Chicken Tagine Nutrition Facts
- Calories: 255kcal
- Carbohydrates: 9g
- Protein: 22g
- Fat: 15g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g
- Trans Fat: 0.02g
- Cholesterol: 98mg
- Sodium: 678mg
- Potassium: 441mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 941IU
- Vitamin C: 13mg
- Calcium: 53mg
- Iron: 2mg
Jamie Oliver Chicken Tagine
Description
Jamie Oliver Chicken Tagine is made with chicken thighs, onions, chickpeas, dried apricots, and green olives. This traditional Oliver marocain Tagine recipe creates a easily dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Ingredients For the Chicken Marinade:
Ingredients For the Tagine:
Ingredients For Garnishing:
Instructions
- Marinade The Chicken:Â Season the chicken thighs with salt and pepper. Place them in a large bowl. Add ginger, garlic, cumin, and smoked paprika. Mix well to ensure each thigh is evenly coated with the marinade. Refrigerate for at least 1 hour, or overnight for deeper flavor.
- Brown The Chicken:Â Heat olive oil in a large skillet or saucepan over medium heat. Add the marinated chicken thighs and cook until golden brown, about 3 to 5 minutes on each side. Remove the chicken and set aside.
- Sauté The Aromatics: In the same pan, add the sliced onion, minced garlic, ginger, ground coriander, cumin, bay leaves, and paprika. Cook for 3 to 4 minutes until the onions are soft and the spices are aromatic.
- Add Apricots and Chickpeas:Â Stir in the chopped apricots and chickpeas to the pan, mixing well to combine with the aromatics.
- Combine All Ingredients:Â Add the green olives and chicken stock or water to the pan. Return the browned chicken to the pan, placing it amongst the other ingredients. Season with a little more salt and pepper as needed.
- Cook The Tagine:Â Cover the pan and let it simmer gently for about 30 minutes until the chicken is thoroughly cooked and tender. Check occasionally, adding more liquid if the mixture seems dry.
- Garnish and Serve:Â Before serving, garnish the tagine with chopped fresh parsley and lemon slices. Serve hot, ideal with couscous or warm flatbread.
Notes
- Let the Chicken Sit in the Marinade: It’s best to let the chicken sit in the marinade for at least one hour, or all night if you can. This makes the chicken taste much better because it absorbs all the flavors.
- Watch the Heat: When you cook the chicken, keep the stove on medium heat. If it’s too hot, the spices might burn and make the dish taste bitter.
- Cut Evenly:Â Make sure the onions and apricots are all about the same size. This helps them cook at the same rate and makes every bite delicious.
- Check the Sauce: As the tagine cooks, look at it now and then to make sure there’s enough liquid. If it seems dry, add a little more chicken stock or water.
- Place Lemons on Top:Â Put the lemon slices on top of everything in the pan. This way, the lemons add their flavor to the dish without being too strong.
Jamie Oliver Chicken Tagine
Thank you Jamie for another delicious recipe. I cook for a large family with grandkids so added potatoes, sweet potatoes, carrots to the casserole (not tagine) and cooked in the oven for 1.5 hours. Oh and I doubled the spices to also flavour the vegies.