Chicken tagine

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With a mild Moroccan-inspired spice mix, this chicken tagine is studded with dried fruit, nuts and green olives. – Greer Worsley


2 tbsp olive oil
4 chicken Marylands
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cardamom
1 brown onion, sliced
3 cloves garlic, crushed
1/3 cup pitted green olives
10 dried apricots
6 dates, pitted
1/4 cup blanched almonds
1 cup chicken stock


  1. Preheat oven to 160C. Heat 1 tbsp oil in a large oven proof casserole or frypan over medium heat. Season chicken well with salt and pepper, and brown well on all sides. Remove and set aside.
  2. Heat remaining oil if required, then cook onion for 5 minutes until soft and starting to caramelise. Add garlic and spices and cook, stirring, for 2 minutes. Return chicken to pan in a single layer and distribute olives, apricots, dates and almonds. Pour over chicken stock. Bring to the boil, then cover with a lid and place in the oven for 1 hour until chicken is tender.


  • Serve with rice or couscous.
  • If your casserole doesn’t have a lid, place a piece of baking paper cut to fit directly onto the chicken, then the whole thing with a large piece of foil.
  • You can simmer the dish covered on the stovetop instead of using the oven if you prefer.

Credits: Best Recipes