Mary Berry Chicken Tagine Recipe

Jump to Recipe Print Recipe

This Mary Berry Chicken Tagine is a beautifully fragrant, slow-cooked dish packed with warm spices, tender chicken, and a rich, slightly sweet sauce. The texture is soft and comforting, with melt-in-the-mouth chicken and a gently thickened sauce. It is surprisingly simple to prepare, making it ideal for both beginners and experienced home cooks. From start to finish, the recipe takes around 1 hour and 30 minutes, including simmering time.

Ingredients

For the Chicken Tagine

6 chicken thighs, skinless and boneless
2 tbsp olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cinnamon
400g chopped tomatoes (tinned)
150ml chicken stock
100g dried apricots, halved
Salt and black pepper, to taste
Zest of 1 lemon
Fresh coriander, chopped

How to Make Mary Berry Chicken Tagine

Prepare the hob: Place a large, deep pan or casserole dish over medium heat. Add the olive oil and allow it to warm through before adding the chicken.
Brown the chicken: Add the chicken pieces and cook for 5 to 7 minutes, turning occasionally until lightly golden on all sides. Remove and set aside.
Cook the base: In the same pan, add the sliced onion and cook gently for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and cook for another minute.
Add the spices: Sprinkle in the cumin, coriander, paprika, and cinnamon. Stir well and cook briefly until the spices release their aroma.
Build the sauce: Return the chicken to the pan. Pour in the chopped tomatoes and chicken stock, stirring to combine everything evenly.
Simmer gently: Add the dried apricots, season with salt and pepper, then cover and simmer on low heat for 45 to 60 minutes until the chicken is tender and the sauce has thickened.
Finish and serve: Stir in the lemon zest and sprinkle with fresh coriander before serving warm.

Tips

How do I keep the chicken tender?

Use chicken thighs rather than breast, and cook gently over low heat to prevent drying out.

Can I make the sauce thicker?

Simmer uncovered for the last 10 minutes to reduce the sauce and concentrate the flavours.

What if my tagine tastes too acidic?

Add a small pinch of sugar or a few extra apricots to balance the acidity of the tomatoes.

Can I add vegetables?

Yes, carrots, courgettes, or chickpeas work beautifully and make the dish even heartier.

Serving Suggestions

Serve with fluffy couscous
Pair with steamed basmati rice
Add warm flatbreads on the side
Garnish with extra fresh herbs

Storage

At Room Temperature

Do not leave out for more than 2 hours. Cover and cool quickly before storing.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 32g
Fat: 20g
Saturated Fat: 5g
Sodium: 480mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken breast cooks faster and can dry out. Reduce the cooking time slightly and check for doneness earlier.

Do I need a tagine pot to make this recipe?

No, a heavy-based casserole dish or deep frying pan works perfectly well for this recipe.

Can I make this dish ahead of time?

Yes, it tastes even better the next day as the flavours develop further. Store in the fridge and reheat gently.

What can I use instead of apricots?

You can substitute dried prunes, raisins, or dates for a similar sweet contrast.