Delia Smith Chicken Tagine

This comforting chicken tagine is a gently spiced, slow-cooked dish inspired by classic North African flavours and made approachable in Delia Smith’s reliable, home-friendly way. The chicken turns beautifully tender, the sauce is rich yet balanced, and the dried fruit adds a soft sweetness without overpowering the savoury base. It is an easy, one-pot recipe that feels special but never complicated. Total time is around 1 hour and 30 minutes, including gentle simmering.

Ingredients

For the Chicken Tagine

• 1.2 kg chicken thighs or drumsticks, skin removed
• 2 tbsp olive oil
• 2 medium onions, finely sliced
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp paprika
• 1 tbsp tomato purée
• 400 g chopped tomatoes
• 300 ml chicken stock
• 75 g dried apricots, halved
• 50 g sultanas
• 1 tbsp clear honey
• Salt and freshly ground black pepper

To Finish and Serve

• Zest and juice of 1 lemon
• 2 tbsp fresh coriander or parsley, chopped
• Toasted flaked almonds, optional

How to Make Delia Smith Chicken Tagine

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the lower middle of the oven so the tagine cooks gently and evenly.
• Brown the chicken: Heat the olive oil in a large, flameproof casserole over medium heat. Season the chicken lightly, then brown on all sides until golden. Remove to a plate.
• Cook the onions: Add the sliced onions to the same casserole and cook gently for 8 to 10 minutes until soft and lightly coloured. Stir often so they do not catch.
• Add spices and garlic: Stir in the garlic, cumin, coriander, cinnamon, ginger, and paprika. Cook for 30 seconds until fragrant.
• Build the sauce: Mix in the tomato purée, chopped tomatoes, and chicken stock. Bring to a gentle simmer.
• Slow cook: Return the chicken to the casserole, then add the apricots, sultanas, and honey. Cover with a lid and transfer to the oven. Cook for 1 hour, turning the chicken halfway through.
• Finish the dish: Remove from the oven, stir in the lemon zest and juice, and check seasoning. Scatter over fresh herbs and almonds if using.

Tips for the Best Chicken Tagine

How do I stop the sauce from being too thin?

If the sauce looks loose at the end, remove the lid and simmer gently on the hob for 10 minutes until reduced.

Can I make this less sweet?

Reduce the honey slightly and use fewer dried apricots. The dish will still have warmth and depth without tasting sweet.

What cut of chicken works best?

Bone-in thighs or drumsticks give the best flavour and stay moist during slow cooking.

Serving Suggestions

• Fluffy couscous with a little butter stirred through
• Steamed basmati rice
• Warm flatbreads and a crisp green salad

Storage

Room Temperature

Allow the tagine to cool, then refrigerate within 2 hours of cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

This dish freezes well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 38 g
• Fat: 28 g
• Saturated Fat: 7 g
• Sodium: 640 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Chicken Tagine

Recipe by Milli RoseCourse: MainCuisine: MoroccanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A gently spiced Delia Smith style chicken tagine with tender chicken, dried fruit, and a rich tomato-based sauce.

Ingredients

• 1.2 kg chicken thighs or drumsticks

• 2 tbsp olive oil

• 2 onions, sliced

• 3 garlic cloves, crushed

• Mixed ground spices

• 400 g chopped tomatoes

• 300 ml chicken stock

• Dried apricots and sultanas

• Honey

• Lemon and fresh herbs

Directions

• Preheat oven and brown the chicken.
• Soften onions and add spices.
• Add tomatoes, stock, and dried fruit.
• Return chicken and cook slowly in the oven.
• Finish with lemon and herbs before serving.

Notes

• Gentle cooking keeps the chicken tender.
• Tastes even better the next day.
• Freezes well for up to 3 months.