Jamie Oliver Chicken Tagine

First bite of this Jamie Oliver Chicken Tagine, and I was honestly speechless. Not because it’s wildly exotic or anything too fancy. But because something in that mix—smoky paprika hanging in the air, the way the apricots go all jammy and soft against salty green olives—just landed. Like a memory I’d never had but somehow knew. It’s the kind of meal that doesn’t just warm you up; it settles something deeper. Anyway. I needed that. (inspired by Jamie Oliver)

Ingredients Needed

For the Chicken Marinade:

• 6 chicken thighs, bone-in, trimmed a bit but nothing too fussy
• Salt and black pepper, however much you’d normally use
• ½ tsp minced ginger
• 1 tsp minced garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika

For the Tagine:

• 2 tbsp olive oil
• 1 onion, sliced roughly
• 3 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp ground coriander
• ½ tbsp paprika
• 1 tsp ground cumin
• 2 bay leaves (or 1 large, halved)
• ½ tsp cayenne pepper
• 1 can chickpeas, drained
• ½ cup dried apricots, chopped (a bit more if you like)
• 1 cup chicken stock or water (add more if needed)
• 1½ cups green olives

For Garnish:

• 1 lemon, thinly sliced (plus extra for serving if you’d like)
• A small bunch of parsley, chopped

How To Make Jamie Oliver Chicken Tagine

1. Marinade the Chicken: Salt and pepper your chicken like it’s your last meal. Toss it in a bowl with the minced ginger, garlic, cumin, and paprika. Rub it in. Not gently—get messy. Cover it and let it sit. At least an hour. Longer if you’ve got time to kill.
2. Brown the Chicken: Get your pan hot. Not screaming, just steady heat. Olive oil in. Then the chicken. Let it sit until it’s golden and crisped just right—like it knows it’s about to be famous. Flip, do the same. Set it aside. Try not to eat one.
3. Sauté the Aromatics: Same pan, don’t clean it—those crusty bits are gold. Toss in the onion. Then garlic. Then ginger. Stir. Breathe. Add coriander, cumin, paprika, bay leaves. Suddenly your kitchen smells like somewhere else.
4. Add Apricots and Chickpeas: The sweet and the earthy. Apricots in. Chickpeas in. Stir them into the spice-mess. It’s a beautiful chaos.
5. Bring It All Together: Pour in the stock. Add olives. Nestle the chicken back in. Push it around until it looks like it belongs. Season again if you think it needs it. You probably do.
6. Cook the Tagine: Cover it. Let it go on low heat for 30 minutes, maybe a little more if your chicken needs it. Don’t rush. Check it halfway—if it looks thirsty, splash in a bit more stock.
7. Garnish and Serve: Scatter parsley like you’re pretending it’s fancy. Lemon slices go on top, not stirred in—just sitting there, being themselves. Serve with couscous or flatbread or whatever makes you feel full and happy.

Why I Love This Recipe

I didn’t make this to impress anyone. I made it because I needed warmth—literal and otherwise. Something in the way the spices wrap around the chicken, how the apricots break down into sweet little bursts… it felt like it understood what I was asking from it. I shared it with a friend who’d had a rough week. We barely talked. Just ate. Sometimes that’s enough.

Recipe Tips

• Marinate overnight if your fridge isn’t packed Prunes or golden raisins instead of apricots, Sure.
• Go wild. If you’ve got preserved lemons, chop ’em and toss ’em in.
• But rinse ’em first unless you love salt. The sauce should look loose but not watery. If it’s too thin, lid off, simmer a bit.
• Leftovers, Reheat with a little splash of stock so it doesn’t dry out. Microwaves are ruthless.

How To Store This Jamie Oliver Chicken Tagine

• At Room Temperature: Let it cool down a bit. But don’t forget about it on the counter. Max one hour. Then get it in the fridge.
• In the Fridge: Airtight container. Should last 2–3 days easy. If you don’t keep picking at it.
• In the Freezer: It freezes beautifully. Cools first, then goes into something sturdy. Will be there for you in a month when you’re tired and hungry.
• Reheating: Stovetop wins. Add stock or water, keep it moving until warm. Oven works too—350°F, covered, 20ish minutes. Microwave in a pinch, but stir halfway. Trust me.

Let’s Answer a Few Questions! (FAQs)

Can I use chicken breast?
Yep. Won’t be quite as juicy, but it’ll still taste like care.

Do I need to brown the chicken first?
You could skip it. But don’t. That crisp edge brings soul.

Too dry?
Stock. Or water. A glug is usually enough.

Too watery?
Lid off, simmer. Or, mix a little flour with cold water and stir it in. No shame in cheats.

Preserved lemons—yes or no?
Yes. Yes again. They make everything weirder and better.

Nutrition Facts (per serving)

• Calories: 255
• Carbs: 9g
• Protein: 22g
• Fat: 15g
• Sugar: 3g
• Fibre: 3g
• Sodium: 678mg

Try More Recipe:

• Jamie Oliver Sweet Potato Stew
• Jamie Oliver Jollof Rice
• Jamie Oliver Slow Cooker Gammon