Chicken Tagine Recipe

Chicken Tagine

Cook Time 4 hrs 15 mins
Total Time 4 hrs 15 mins


  • 500 g chicken thigh fillets cut into about 3 pieces each
  • Olive oil
  • 2 onions sliced
  • 2 cloves garlic crushed
  • 1/2 tsp each of cumin seeds ground coriander, turmeric, ginger, cinnamon
  • 1/4 tsp each dried chilli flakes and ground nutmeg
  • 375 ml chicken stock
  • About 15 soft dried apricots cut in half.


  • Fry the chicken on sauté. When browned, remove from the pot.
  • Fry the onion until golden/softened and add the garlic. Add all the spices and fry stirring for about 1 min.
  • Add a small amount of stock and deglaze well!
  • Add the rest of the stock and return the chicken to the pot with the apricots.
  • Cook on Pressure Cook/Manual for 10 mins, NPR.
  • I left on keep warm for 4 hrs.
  • The photo shows it with gnocchi added for 5 mins after lid removed (worked well together!) and sprinkled with diced spring onions and red pepper.