Jamie Oliver’s Chicken Tagine is a comforting, hearty Moroccan dish that brings together tender chicken, fragrant spices and a mix of vegetables. The tagine, a slow-cooked stew, gets its name from the clay pot it’s traditionally cooked in which helps lock in moisture, creating a deliciously rich and aromatic dish. Jamie’s version is an easy, approachable take on the classic, blending earthy spices like cumin, cinnamon and saffron with the sweetness of dried fruit and savory chicken.
It’s the kind of meal you can get lost in. the perfect balance of sweet, savory and spiced flavors. It’s visually stunning. The colors of the tomatoes, oranges and golden chicken create a mouthwatering feast for the eyes as well as the palate.
Jamie Oliver Chicken Tagine Recipe
Ingredients Needed
To make Jamie Oliver’s Chicken Tagine, you’ll need the following ingredients:
- Chicken: Bone-in, skinless thighs work best for tenderness and flavor but you can use breast meat if preferred. It’s important to have some fat on the chicken which helps keep it juicy during cooking.
- Spices: A blend of ground cumin, cinnamon, turmeric, paprika, saffron and ginger gives the dish its signature flavor. These spices are the backbone of Moroccan cooking.
- Garlic and Onion: These form the base of your flavor. The sweetness from the onions complements the earthy spices.
- Dried Fruit: Raisins or apricots are typical for adding a burst of sweetness to balance out the rich flavors. They absorb all the juices while cooking, creating a chewy, flavor-packed surprise in every bite.
- Tomatoes: Fresh tomatoes, preferably chopped, provide acidity to brighten the dish and counterbalance the richness of the chicken.
- Olive Oil: Used to brown the chicken and sauté the aromatics, adding depth to the base.
- Chicken Stock: This is what the chicken stews in. It helps develop the sauce and keep the meat tender.
- Lemon and Fresh Coriander (Cilantro): For finishing. the fresh coriander adds a refreshing herbiness and the lemon adds a final punch of acidity.
You can adjust the dried fruit, spices and even the stock to match your personal taste, making this recipe flexible for any palate.
Equipment Needed
Making this dish is pretty straightforward but you’ll need some specific kitchen tools:
- Tagine or Dutch Oven: While a traditional tagine pot is ideal, you can easily use a large, heavy-duty Dutch oven or even a deep skillet. The goal is to cook the chicken slowly while allowing the flavors to meld together. If you don’t have a tagine pot, don’t stress, a regular pot works just fine.
- Knife and Chopping Board: For prepping the chicken, veggies and fruit.
- Wooden Spoon or Tongs: To stir and turn the chicken while it browns.
- Measuring Spoons: For accurately measuring your spices.
- Lid: You’ll need to cover the dish while it simmers, trapping all the moisture in.
How To Make Jamie Oliver’s Chicken Tagine
- Prepare the Chicken: Start by seasoning the chicken with salt and pepper. Heat a little olive oil in your tagine or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 5-6 minutes. You’re not looking to cook them through, just get a nice, golden crust.
- Cook the Aromatics: Once the chicken is browned, remove it and set aside. In the same pot, throw in some chopped onions and garlic. Sauté them in the leftover oil until soft and fragrant, around 3-4 minutes.
- Spice It Up: Now it’s time to add the spices! Sprinkle in your cumin, paprika, cinnamon, ginger and turmeric and stir them around for a minute to wake up those flavors. You’ll smell the spices getting toasty which is a sign they’re ready for the next step.
- Build the Sauce: Add the chopped tomatoes, raisins (or apricots) and a generous splash of chicken stock. Stir everything together and bring it to a simmer. Let this cook for about 10 minutes, giving time for the flavors to develop.
- Add the Chicken Back In: Return the browned chicken to the pot, skin-side up. Pour in more stock if needed, ensuring the chicken is mostly submerged. Cover the pot with a lid, reduce the heat and let it cook slowly for about 40 minutes, until the chicken is cooked through and tender.
- Finish It Off: Once the chicken is done, take off the lid and check the sauce. If it’s too thin, increase the heat to reduce it a bit. Add a squeeze of fresh lemon juice and scatter chopped coriander over the top.
- Serve: Serve your tagine with couscous, rice or flatbreads to soak up all the delicious sauce. Enjoy!
What I Learnt
Making Jamie Oliver’s Chicken Tagine was a game-changer for me in terms of cooking with spices. I was amazed at how simple ingredients. like cinnamon and cumin. could come together to create such depth of flavor. The slow-cooking process really allows the spices to meld and develop in a way that you can’t rush.
Another key takeaway? The combination of sweet dried fruit and savory chicken is absolutely brilliant. The raisins or apricots take on the flavors of the sauce and create this beautiful contrast of textures. The chicken itself becomes tender and juicy, practically falling off the bone.
Also, don’t underestimate the power of fresh lemon and coriander at the end. They really bring the whole dish together with that burst of freshness.
Recipe Tweaks For Jamie Oliver’s Chicken Tagine
Jamie Oliver’s Chicken Tagine is a flavorful, aromatic dish full of bold spices, tender chicken and a mix of sweet and savory elements. But what if you want to shake things up a bit? Here are a few tweaks to make it even more your own:
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Spice Up The Base
The classic tagine is all about those warm, earthy spices like cumin, paprika and cinnamon. But you could kick things up a notch with a pinch of harissa for heat or some smoked paprika to deepen the flavor profile. Add a sprinkle of coriander seeds or even turmeric for a bit more complexity. The beauty of tagine is that it’s adaptable to your taste.
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Swap the Chicken
If you want to go beyond chicken, lamb or beef are classic alternatives. For a lighter option, try chicken thighs for a juicier, more tender result. Even tofu or tempeh can work if you’re going plant-based, absorbing all those bold flavors.
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Fruits and Nuts
Jamie’s tagine calls for dried fruit, like apricots or prunes, to add sweetness. But how about some raisins, dates or even dried figs? Throwing in some toasted almonds or pine nuts at the end gives a crunchy contrast to the soft, simmered ingredients. If you like a bit more sweetness, pomegranate seeds can bring freshness and a burst of juiciness.
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Fresh Herbs Over Dry
If you’re lucky enough to have fresh herbs, skip the dried stuff. Fresh parsley, coriander or mint just bring this dish to life in a way that dried herbs can’t match. A handful at the end right before serving can make all the difference.
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Acidity for Balance
The richness of a tagine benefits from a little tang. Squeeze in some lemon juice just before serving or serve it alongside some pickled vegetables or a tzatziki. This adds a nice zing and cuts through the heaviness.
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Tagine vs. Pot
If you don’t have a traditional tagine pot, don’t stress. A heavy-bottomed pot or Dutch oven works just as well. The key is slow, steady cooking to get that tender, melt-in-your-mouth chicken and rich sauce.
Storage Tips For Leftovers
If you’ve got leftovers, don’t worry! Tagine actually gets better as it sits, letting the flavors mingle more. Here’s how to store it:
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Cool First
Let your chicken tagine cool completely before storing it. Putting hot food straight into the fridge can raise the temperature inside which isn’t safe.
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Use Airtight Containers
Store your leftovers in airtight containers to prevent moisture from getting in. This helps preserve both the flavor and texture.
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Refrigeration
Chicken tagine will last for about 3-4 days in the fridge. If you’re unsure whether you’ll finish it in time, freezing might be a good idea.
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Freezing Tips
If you want to freeze it, portion it out in smaller containers so you can defrost only what you need. You can store it for up to 3 months in the freezer. Just remember, some of the fresh herbs might lose their vibrant green color but the flavors will still be on point!
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Reheating
When reheating, do it gently. You can warm it up on the stove over low heat or in the microwave, stirring occasionally. If it looks a little dry after freezing or refrigerating, add a splash of broth or water to revive it.
What To Eat With Jamie Oliver’s Chicken Tagine?
Chicken tagine is already so rich and flavorful but pairing it with the right sides can really elevate the whole meal. Here are a few suggestions:
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Couscous
A classic. Fluffy couscous absorbs the sauce beautifully and it adds a bit of texture to balance the soft, tender chicken. You could also try quinoa for a nuttier flavor.
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Flatbread or Pita
Serve it with some warm, soft flatbreads to scoop up the tagine sauce. If you’re feeling extra, make your own at home for a fun and authentic touch.
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Roasted Vegetables
Since the tagine already has a lot of savory flavors, why not pair it with roasted vegetables? Think carrots, sweet potatoes or butternut squash. A side salad with citrus dressing also works well to add some brightness.
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Yogurt or Tzatziki
A dollop of yogurt (especially if it’s a bit tangy) or a side of tzatziki balances out the spices. It adds a creamy texture that complements the richness of the chicken.
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Olives & Pickled Veggies
Some green olives or pickled veggies (like turnips or cucumbers) offer a tangy, briny contrast to the sweet and savory flavors in the tagine.
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Rice or Freekeh
If you’re not into couscous, try rice or freekeh. Freekeh, a chewy grain, gives a nice contrast to the softness of the chicken and it’s a great alternative if you want something heartier.
FAQs
What Ingredients Are Needed For Jamie Oliver’s Chicken Tagine?
You’ll need chicken thighs, onions, garlic, ginger, cinnamon, cumin, dried apricots, chicken stock, and some fresh herbs like coriander.
Can I Make Jamie Oliver’s Chicken Tagine In A Slow Cooker?
Yes! You can transfer everything to a slow cooker after browning the chicken and cook it on low for 4-5 hours for tender results.
What Side Dishes Pair Well With Jamie Oliver’s Chicken Tagine?
It goes great with couscous, rice, or even a fresh salad with lemon dressing.
