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Chicken tagine

Chicken tagine

Slow cooking lets the spices infuse gently — and allows you to sit back and relax

  • Feeds 4Feeds 4
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    986kj 234kcal
  • Fat
    Low 10%
  • Saturates
    Low 8%
  • Sugar
    Low 10%
  • Salt
    Med 10%

% of adult’s reference intake | Carbohydrates per serving : 8.02g


  • 1 tsp Co-op olive oil
  • 8 Co-op British chicken thighs
  • 1 large onion, finely sliced
  • 4 cloves garlic, crushed
  • 1.5cm piece fresh ginger, grated
  • 2 carrots, peeled and roughly chopped
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • Juice and zest of 1 lemon
  • 12 Co-op pitted black olives
  • 300ml chicken stock
  • Handful fresh coriander, roughly chopped (optional)


  1. Preheat the oven to 170°C/fan 140°C/Gas 3
  2. Heat the olive oil in a lidded casserole dish and fry the chicken, skin removed, for about 5 mins, turning once, until lightly golden
  3. Remove from the dish, then add the onion, garlic, ginger, carrots and spices
  4. Fry for 3-4 mins, stirring often
  5. Add the lemon zest, half the lemon juice, the olives and stock
  6. Bring to a simmer, add the chicken, cover and put in the oven for 50-60 mins until the meat is cooked through
  7. Or transfer to a slow cooker and cook on low for 4-5 hours
  8. To serve, add the remaining lemon juice and scatter with coriander, if using

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