Mohamed Shili Jamie Oliver Moroccan Chicken Tagine is a fragrant North African dinner that brings sweet and savoury flavours together. This slow-cooked recipe features tender chicken legs braised with aromatic ginger, cinnamon, and saffron, finished with honey-sweetened apricots and crunchy toasted almonds.
The first time I made this, I rushed the browning stage and ended up with pale, soggy chicken skin. Now I always make sure the oil is shimmering before the legs hit the pan so they get a deep golden crust. That’s the difference between a rich, dark sauce and a thin, watery stew that lacks character.
Jamie’s approach here uses preserved lemon to cut through the heavy sweetness of the dried prunes and sugar. Most recipes just use lemon juice, but the fermented rind gives a salty, floral punch that you can’t get any other way. I didn’t expect the overnight marinating to matter that much, but when I tried a quick version, the spices stayed on the surface instead of soaking into the bone.
Jamie Oliver Moroccan Chicken Tagine Ingredients
For the Chicken and Marinade:
- 10 chicken legs, skinned
- 2 medium onions, finely chopped
- 3-4 garlic cloves, finely chopped
- 1/2 bunch fresh flat-leaf parsley, finely chopped
- 1 small bunch fresh coriander, finely chopped
- 1/2 preserved lemon, finely chopped
- 4 tablespoons (60ml) olive oil
- 2 teaspoons (10g) ground ginger
- 5 teaspoons (25g) cinnamon
- 1/2 teaspoon (2g) ground turmeric
- A pinch of saffron
- 1 chicken stock cube
- Salt and freshly ground black pepper
For the Fruit Garnish:
- 150g (1 cup) dried apricots
- 150g (1 cup) dried prunes
- 6 tablespoons (75g) sugar
- 100g (3/4 cup) almonds, blanched, skinned, and toasted
How To Make Jamie Oliver Moroccan Chicken Tagine
- 1. Marinate the chicken: In a large bowl, mix half of your chopped onions, garlic, and herbs with the preserved lemon. Stir in 2 tablespoons of olive oil, 1 teaspoon of ginger, 1 teaspoon of cinnamon, and the turmeric before rubbing the paste all over the chicken legs.
Cover the bowl with cling film and leave it in the fridge for at least 3 hours. If you can do this the night before, the spices will travel much deeper into the meat and the lemon salt will act like a brine to keep the chicken juicy.
- 2. Brown the meat: Preheat your oven to 180°C (350°F) and heat a splash of oil in a wide pan over a medium flame. Fry the chicken legs in batches until they’re browned on both sides, then move them to a plate while you prep the pot.
- 3. Build the base: Pour the remaining olive oil into a tagine or a heavy ovenproof pot and toss in the rest of the onions, garlic, and another teaspoon of ginger. Arrange the browned chicken legs on top of the onions so they’re snuggled closely together but not piled too high.
- 4. Season and bake: Sprinkle the saffron, black pepper, and 2 teaspoons of cinnamon over the chicken before crumbling the stock cube into the pot. Add a splash of water, throw on the remaining herbs and preserved lemon, and bake for 1 hour until the meat is falling off the bone.
Check the pot halfway through to make sure the liquid hasn’t all evaporated. If the bottom looks dry, pour in another half cup of water so the onions can continue to melt into a thick, jammy sauce without sticking to the base.
- 5. Caramelise the fruit: While the chicken cooks, put the prunes and apricots into separate small pans with enough water to cover them, plus the sugar and the last teaspoon of cinnamon. Simmer them gently until the water turns into a thick, sticky syrup that coats the fruit.
- 6. Garnish and serve: Spoon the glossy, sweetened fruits over the hot chicken and scatter the toasted almonds across the top. Finish with a few extra bits of preserved lemon for a final hit of salt to balance out all that dark, sugary syrup.
Recipe Tips
- Toast the almonds: Put the blanched almonds in a dry pan over medium heat for about three minutes until they turn pale brown. This simple step adds a smoky element that stops the fruit from making the dish feel too much like a dessert.
- Use a heavy pot: If you don’t own a traditional clay tagine, a cast-iron Dutch oven is the next best thing for holding a steady heat. It keeps the moisture trapped inside so the chicken steams and braises at the same time, making it incredibly tender.
- Prepare the lemon: Make sure you only use the rind of the preserved lemon and discard the salty flesh inside if you find the flavour too intense. Rinse the rind under cold water before chopping it to remove the excess brine so it doesn’t ruin the balance of the sauce.
- Simmer the fruit separately: Never throw the dried fruit directly into the main pot with the chicken or they’ll soak up all the savoury juices and lose their bright, jewelled look. Glazing them in sugar and cinnamon in a separate pan keeps the flavours distinct.
- Rest the meat: Let the pot sit on the counter for ten minutes before you serve it. This allows the sauce to thicken slightly and gives the chicken a chance to relax, which makes it much easier to pull the meat away from the bone.
- Check the saffron: Bloom your saffron threads in a tablespoon of warm water for five minutes before pouring the liquid over the chicken. This ensures the yellow colour and earthy scent are spread evenly through the whole dish rather than staying in one spot.
What To Serve With Jamie Oliver Moroccan Chicken Tagine
Fluffy couscous is the traditional choice because it acts like a sponge for all that spiced onion gravy. You can stir a bit of fresh mint or a knob of butter into the grains to add another layer of flavour.
Warm flatbread or a crusty loaf is also brilliant for scooping up the caramelised onions and fruit syrup. A simple side salad with cucumber and tomato helps refresh the palate between bites of the rich, sweet chicken.
How To Store Jamie Oliver Moroccan Chicken Tagine
- Fridge: This dish actually tastes better the next day once the spices have settled. Keep it in a sealed container for up to three days, but store the almonds separately so they stay crunchy.
- Reheat: The best way to warm this up is in a saucepan over a low heat with a tiny splash of water to loosen the sauce. Avoid the microwave if you can, as it can make the chicken feel a bit rubbery and tough.
- Freeze: You can freeze the chicken and sauce for up to 3 months in a freezer-safe bag. Let it thaw completely in the fridge before reheating, and add fresh toasted almonds right before you serve it to get that essential crunch back.
Jamie Oliver Moroccan Chicken Tagine Nutrition Facts
Per serving (1 leg with sauce):
- Calories: 510 kcal
- Protein: 32g
- Fat: 24g
- Carbohydrates: 42g
- Sugar: 31g
- Sodium: 620mg
FAQs
Can I use chicken breasts instead of legs in this Jamie Oliver Moroccan Chicken Tagine?
You can, but breasts dry out much faster than legs during a long bake. If you go that route, reduce the oven time to about thirty-five minutes and keep a close eye on the liquid levels so the meat stays moist.
How do I make the Jamie Oliver Moroccan Chicken Tagine less sweet?
If the sugar and dried fruit feel like too much, you can cut the sugar in half or leave the prunes out entirely. The onions and cinnamon already provide a natural sweetness that works well with the salty preserved lemons.
What if I can’t find preserved lemons at the shop?
You can use the zest of two fresh lemons mixed with a teaspoon of sea salt as a quick substitute. It won’t have the same fermented funk as the real thing, but it will give you the hit of citrus needed to brighten the dish.
Is the saffron absolutely necessary for the flavour?
Saffron gives the tagine a unique earthy aroma and a beautiful golden tint that you won’t get from turmeric alone. If it’s too expensive, you can skip it, but the dish will lose a bit of that classic North African character.
Can I cook this Jamie Oliver Moroccan Chicken Tagine on the stovetop instead of the oven?
Yes, you can simmer the whole thing on the lowest setting of your hob for about forty-five to fifty minutes. Just make sure the lid is fitting tightly so the steam stays inside to cook the chicken through.
Check out More Recipes From Jamie Oliver:
Jamie Oliver Moroccan Chicken Tagine
Description
This Jamie Oliver-style Moroccan Tagine is a vibrant, aromatic celebration of the “Maghreb” flavor profile, balancing the deep savory notes of preserved lemon and saffron with the jammy sweetness of caramelized fruits. Unlike a standard stew, this recipe uses a two-stage cooking process: braising the chicken in a fragrant onion base while simultaneously glazing the apricots and prunes in a spiced syrup. The result is a “jeweled” dish where every ingredient maintains its distinct character—salty, sweet, earthy, and bright—all tied together by the crunch of toasted almonds.
Ingredients
For the Chicken and Marinade:
For the Fruit Garnish:
Instructions
- Marinate the chicken: In a large bowl, mix half of your chopped onions, garlic, and herbs with the preserved lemon. Stir in 2 tablespoons of olive oil, 1 teaspoon of ginger, 1 teaspoon of cinnamon, and the turmeric before rubbing the paste all over the chicken legs.
- Brown the meat: Preheat your oven to 180°C (350°F) and heat a splash of oil in a wide pan over a medium flame. Fry the chicken legs in batches until they’re browned on both sides, then move them to a plate while you prep the pot.
- Build the base: Pour the remaining olive oil into a tagine or a heavy ovenproof pot and toss in the rest of the onions, garlic, and another teaspoon of ginger. Arrange the browned chicken legs on top of the onions so they’re snuggled closely together but not piled too high.
- Season and bake: Sprinkle the saffron, black pepper, and 2 teaspoons of cinnamon over the chicken before crumbling the stock cube into the pot. Add a splash of water, throw on the remaining herbs and preserved lemon, and bake for 1 hour until the meat is falling off the bone.
- Caramelise the fruit: While the chicken cooks, put the prunes and apricots into separate small pans with enough water to cover them, plus the sugar and the last teaspoon of cinnamon. Simmer them gently until the water turns into a thick, sticky syrup that coats the fruit.
- Garnish and serve: Spoon the glossy, sweetened fruits over the hot chicken and scatter the toasted almonds across the top. Finish with a few extra bits of preserved lemon for a final hit of salt to balance out all that dark, sugary syrup.
Cover the bowl with cling film and leave it in the fridge for at least 3 hours. If you can do this the night before, the spices will travel much deeper into the meat and the lemon salt will act like a brine to keep the chicken juicy.
Check the pot halfway through to make sure the liquid hasn’t all evaporated. If the bottom looks dry, pour in another half cup of water so the onions can continue to melt into a thick, jammy sauce without sticking to the base.
Notes
-
Toast the almonds: Put the blanched almonds in a dry pan over medium heat for about three minutes until they turn pale brown. This simple step adds a smoky element that stops the fruit from making the dish feel too much like a dessert.
Use a heavy pot: If you don’t own a traditional clay tagine, a cast-iron Dutch oven is the next best thing for holding a steady heat. It keeps the moisture trapped inside so the chicken steams and braises at the same time, making it incredibly tender.
Prepare the lemon: Make sure you only use the rind of the preserved lemon and discard the salty flesh inside if you find the flavour too intense. Rinse the rind under cold water before chopping it to remove the excess brine so it doesn’t ruin the balance of the sauce.
Simmer the fruit separately: Never throw the dried fruit directly into the main pot with the chicken or they’ll soak up all the savoury juices and lose their bright, jewelled look. Glazing them in sugar and cinnamon in a separate pan keeps the flavours distinct.
Rest the meat: Let the pot sit on the counter for ten minutes before you serve it. This allows the sauce to thicken slightly and gives the chicken a chance to relax, which makes it much easier to pull the meat away from the bone.
Check the saffron: Bloom your saffron threads in a tablespoon of warm water for five minutes before pouring the liquid over the chicken. This ensures the yellow colour and earthy scent are spread evenly through the whole dish rather than staying in one spot.
