Hairy Bikers Chicken Tagine​ Recipe

This hearty Hairy Bikers Chicken Tagine is made with tender chicken thighs, sweet potatoes, dried apricots, and a fragrant blend of Moroccan spices like cumin, coriander, and cinnamon. The result is a rich, aromatic, and slightly sweet stew with a savory depth that is a true comfort food masterpiece. Perfect for a cozy weekend dinner, this recipe serves four and brings the warm, exotic flavors of Morocco right to your kitchen.

Hairy Bikers 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 Hairy Bikers Chicken Tagine

1. Marinate the chicken: In a large bowl, combine the chicken pieces with the 2 tablespoons of olive oil, crushed garlic, cumin, coriander, ginger, cinnamon, and turmeric. Mix well to ensure the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor.
2. 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 they are soft and translucent.
3. Brown the chicken: Add the marinated chicken to the pot with the onions. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
4. Simmer the tagine: Pour in the chopped tomatoes and chicken stock. Add the sweet potato chunks and chopped apricots. Stir everything together, bring to a simmer, then reduce the heat to low. Cover with a lid and let it cook gently for 45-50 minutes, or until the sweet potatoes are tender and the sauce has thickened.
5. Add fresh herbs: Just before serving, stir in the chopped fresh coriander and parsley. Season to taste with salt and pepper.
6. Serve and garnish: Serve the chicken tagine hot, garnished with toasted flaked almonds and a few extra coriander leaves. It is delicious with couscous or warm crusty bread to mop up the sauce.

Recipe Tips

• Marinate for flavor: Don’t skip the marinating time for the chicken. This step is crucial for infusing the meat with the aromatic Moroccan spices, creating a much richer and more flavorful tagine.
• Use chicken thighs: Chicken thighs are the best cut for this dish as they remain tender and juicy during the long, slow cooking process. Chicken breast can become dry.
• Balance the sweetness: The apricots add a lovely sweetness that is characteristic of Moroccan tagines. If you prefer it less sweet, you can reduce the number of apricots or add a squeeze of lemon juice at the end to balance the flavors.
• Let the sauce thicken: If your tagine sauce seems too thin towards the end of cooking, you can remove the lid for the last 10 minutes to allow it to reduce and thicken up.

What To Serve With Chicken Tagine

This Hairy Bikers Chicken Tagine is traditionally served with fluffy couscous, which is perfect for soaking up the rich, aromatic sauce. For another great option, serve it with warm, crusty bread. A simple side salad of cucumber, tomatoes, and red onion with a light lemon dressing can add a refreshing contrast to the warmth of the stew.

How To Store Chicken Tagine Leftovers

• Refrigerate: Allow the tagine to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. The flavors will often develop and be even better the next day. Reheat thoroughly in a pot on the stove or in the microwave.
• Freeze: This chicken tagine freezes exceptionally well. Once cooled, place it in a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating gently until piping hot.

Hairy Bikers Chicken Tagine 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, you do not need a traditional clay tagine pot. A heavy-based casserole dish or a Dutch oven with a tight-fitting lid will work perfectly well for this recipe.
• Can I use other dried fruit? Yes, you can substitute the dried apricots with other dried fruits like prunes or dates for a different kind of sweetness. Adjust the quantity to your taste.
• Can I make this recipe vegetarian? Absolutely. You can replace the chicken with two cans of drained chickpeas and use vegetable stock instead of chicken stock. Add the chickpeas for the last 20 minutes of cooking.
• Is this dish very spicy? This tagine is aromatic and flavorful rather than hot-spicy. The spices like cinnamon and cumin provide warmth and fragrance. If you’d like a bit of heat, you can add a pinch of chili flakes with the other spices.

Try More Recipes:

• Hairy Bikers​ Salmon Tray Bake Recipe
• Hairy Bikers​ Roasted Vegetable Lasagne Recipe
• Hairy Bikers​ Lancashire Hotpot Recipe

Hairy Bikers Chicken Tagine​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: 30 minutesTotal time:1 hour 45 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:520 kcal Best Season:Summer

Description

This hearty Hairy Bikers Chicken Tagine is made with tender chicken thighs, sweet potatoes, dried apricots, and a fragrant blend of Moroccan spices. A rich, aromatic, and comforting stew perfect for a cozy dinner.

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, cinnamon, and turmeric

For the Tagine:

• 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

Instructions

1. Marinate the chicken: Combine chicken with marinade ingredients. Cover and refrigerate for at least 30 minutes.
   
2. Sauté the onions: In a large casserole dish, cook onions in oil until soft.
   
3. Brown the chicken: Add the marinated chicken to the pot and cook until browned.
   
4. Simmer the tagine: Add tomatoes, stock, sweet potatoes, and apricots. Bring to a simmer, cover, and cook on low for 45-50 minutes until tender.
   
5. Add fresh herbs: Stir in fresh coriander and parsley. Season to taste.
   
6. Serve: Garnish with toasted almonds and serve with couscous or bread.