Name: Hairy Bikers Chicken Tagine Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 8 boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp olive oil; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground ginger; ½ tsp ground cinnamon; ½ tsp turmeric; 1 tbsp olive oil; 2 onions, thinly sliced; 500g sweet potatoes, peeled and chunked; 400g can of chopped tomatoes; 500ml chicken stock; 100g dried apricots, chopped; A small bunch of fresh coriander and parsley, chopped

This warming chicken tagine is made with tender chicken thighs, sweet potatoes, dried apricots, cumin, coriander, and cinnamon. The result is a rich, slightly sweet Moroccan stew with deep savoury flavour. Ready in under 2 hours, this recipe serves 4 and pairs perfectly with fluffy couscous.

I make this chicken tagine at least once a month during the colder months. It is one of those recipes that tastes even better the next day once the spices have had time to develop.

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Chicken Tagine Ingredients

For the Chicken and Marinade:

8 boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp turmeric
Pinch of saffron threads (optional)

For the Tagine:

1 tbsp olive oil
2 onions, thinly sliced
500g sweet potatoes, peeled and cut into chunks
400g can of chopped tomatoes
500ml chicken stock
100g dried apricots, roughly chopped
A small bunch of fresh coriander, roughly chopped
A small bunch of fresh flat-leaf parsley, roughly chopped
Salt and freshly ground black pepper

To Serve (Optional):

Toasted flaked almonds
Fresh coriander leaves
Couscous or crusty bread

How To Make Chicken Tagine

Marinate the chicken: In a large bowl, combine the chicken pieces with 2 tablespoons of olive oil, crushed garlic, cumin, coriander, ginger, cinnamon, and turmeric. Mix well to coat evenly. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours for deeper flavour.
Sauté the onions: Heat 1 tablespoon of olive oil in a large casserole dish or tagine pot over a medium heat. Add the sliced onions and cook gently for 8-10 minutes until soft and translucent.
Brown the chicken: Add the marinated chicken to the pot with the onions. Cook for 5-7 minutes, stirring occasionally, until browned on all sides.
Simmer the tagine: Pour in the chopped tomatoes and chicken stock. Add the sweet potato chunks and chopped apricots. Stir everything together and bring to a simmer. Reduce the heat to low, cover with a lid, and cook gently for 45-50 minutes until the sweet potatoes are tender and the sauce has thickened.
Add fresh herbs: Just before serving, stir in the chopped fresh coriander and parsley. Season to taste with salt and pepper.
Serve and garnish: Serve the chicken tagine hot, garnished with toasted flaked almonds and fresh coriander leaves. It pairs perfectly with fluffy couscous or warm crusty bread.

What Is the Secret to a Great Chicken Tagine?

Marinate for flavour: Do not skip the marinating step. Even 30 minutes lets the cumin, coriander, and cinnamon soak into the chicken, giving the finished tagine much more depth. For the best results, marinate for the full 4 hours.
Use chicken thighs: Thighs stay tender and juicy during the slow braise. Chicken breast dries out quickly at this cook time, so thighs are the better choice here.
Balance the sweetness: The dried apricots add a natural sweetness typical of Moroccan cooking. If you prefer less sweetness, reduce the apricots to 50g or add a squeeze of lemon juice at the end. If you enjoy a similar Moroccan-spiced dish with lamb instead, try the Hairy Bikers Lamb Tagine.
Thicken the sauce: If your sauce looks thin towards the end of cooking, remove the lid for the last 10 minutes. This lets it reduce and concentrate the flavours.

What Should You Serve on the Side?

Fluffy couscous is the classic pairing and soaks up the rich sauce perfectly. Warm crusty bread works just as well for mopping up every last drop.

For a lighter contrast, make a simple salad of cucumber, tomatoes, and red onion dressed with lemon juice and olive oil. The freshness cuts through the warmth of the stew nicely.

Does This Tagine Reheat Well?

This tagine actually improves overnight as the spices develop further. Let it cool completely, transfer to an airtight container, and store in the fridge for up to 3 days. Reheat in a pot on the hob or in the microwave until piping hot.

It also freezes well for up to 3 months. Thaw overnight in the fridge before reheating gently.

Nutrition Facts

Calories: 520 kcal
Total Fat: 22g
Saturated Fat: 5g
Cholesterol: 130mg
Sodium: 450mg
Total Carbohydrate: 48g
Dietary Fiber: 10g
Sugars: 28g
Protein: 35g

Frequently Asked Questions

Do I need a special tagine pot to make this? No. A heavy-based casserole dish or Dutch oven with a tight-fitting lid works just as well.

Can I use other dried fruit instead of apricots? Yes — prunes or dates both work nicely. Adjust the quantity to taste, as dates are sweeter than apricots.

Can I make this recipe vegetarian? Replace the chicken with two tins of drained chickpeas and swap to vegetable stock. Add the chickpeas for the last 20 minutes of cooking.

Is this dish very spicy? Not at all. The spices like cinnamon and cumin provide warmth and fragrance rather than heat. Add a pinch of chilli flakes if you want a kick.

What is the most common mistake when making a tagine? Cooking on too high a heat. Tagines need a gentle, low simmer so the meat stays tender and the sauce reduces slowly without burning.

How does this compare to Mary Berry’s chicken tagine? Mary Berry’s version uses chicken legs on the bone and preserved lemons. This Hairy Bikers recipe uses boneless thighs with apricots and sweet potatoes, giving a sweeter and slightly richer stew.

Can I make this chicken tagine ahead of time? Absolutely. Make it a day ahead and store in the fridge. The flavours develop overnight and it reheats perfectly on the hob.

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