Chicken tagine




Prep Time


Cook Time

There are not a lot of ingredients in this tagine to combine to make a very fragrant and delicious meal.



For the chicken tagine

  • ½ cup pecans
  • Cooking oil, for frying
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 8 skinless, bone-in chicken thighs
  • 1 red onion – sliced
  • A pinch of saffron threads
  • 2 cups chicken stock
  • 1 tablespoon honey
  • Chopped fresh parsley, to serve


For the chicken tagine

  • Heat a little oil in a tagine or stovetop-safe casserole dish and deep-fry the pecans. Set aside to cool, then chop coarsely.
  • Combine the cumin seeds with 1 teaspoon of the ginger and 1 teaspoon of the cinnamon in a shallow bowl. Add the chicken and turn to coat well.
  • Working in batches, fry the chicken in the tagine or casserole dish until browned. Transfer to a plate and set aside.
  • Add the onion to the tagine or casserole dish and cook until soft. Add the saffron and the remaining 1 teaspoon of ginger and 1 teaspoon of cinnamon. Cook for 2 minutes until fragrant.
  • Return the chicken to the tagine or casserole dish, add the stock and bring to the boil. Reduce the heat and simmer, covered, for 30 minutes.
  • Transfer the chicken back to the plate, cover with foil and keep warm while you finish the sauce.
  • Add the honey to the sauce and simmer, uncovered, for about 3 minutes until the sauce is browned and slightly thickened.
  • Return the chicken to the sauce and simmer, covered, until heated through. Taste and adjust seasonings.
  • Serve sprinkled with the pecans and parsley.