Amelia Grace There’s a particular warmth to a good tagine, built on a blend of spices that are warming rather than fiery, and this chicken version, sweetened with dried apricots and finished with toasted almonds, is one of my favourite ways to bring a bit of that fragrant, Moroccan character into my kitchen.
This is a proper slow-cooked dish, though you don’t need an actual tagine pot to make it — a regular casserole dish works perfectly well.
The spices need a little care at the start, much like with a curry, to properly release their flavour before everything else goes in.
Why the Sweet and Savoury Balance Is Central to a Proper Tagine
Moroccan cooking has a real tradition of combining sweet and savoury elements within the same dish, and this balance is genuinely what defines a proper tagine rather than just a spiced chicken stew.
Dried apricots bring a natural sweetness that develops further as they soften during the long, slow cook, while warming spices like cinnamon and ginger lean into that sweetness rather than fighting against it.
This is quite different from most European braises, where sweet and savoury elements are usually kept more separate, and it’s exactly this balance that gives tagine its distinctive, recognisable character.
Ingredients for Delia Smith Chicken Tagine
- 8 chicken thighs, boneless and skinless, cut into chunks
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 400g tin chopped tomatoes
- 200ml chicken stock
- 150g dried apricots, halved
- 50g flaked almonds, toasted
- Fresh coriander, chopped, to finish
How to Make Delia Smith Chicken Tagine — Step by Step
Step 1 — Season and Brown the Chicken
Season the chicken chunks with salt and pepper. Heat the oil in a large pan or tagine over medium-high heat and brown for 5–6 minutes, until lightly golden all over. Remove and set aside.
Step 2 — Soften the Onion
In the same pan, cook the onion for 6–8 minutes, until softened.
Step 3 — Add the Garlic and Ginger
Stir in the garlic and ginger, cooking for a further minute.
Step 4 — Bloom the Spices
Reduce the heat slightly and add the cinnamon, cumin, coriander and turmeric. Cook, stirring constantly, for 1 minute, until fragrant.
Step 5 — Add the Tomatoes and Stock
Stir in the chopped tomatoes and chicken stock.
Step 6 — Return the Chicken
Return the browned chicken to the pan and bring to a gentle simmer.
Step 7 — Add the Apricots
Stir in the dried apricots.
Step 8 — Simmer
Cover and simmer gently for 30–35 minutes, until the chicken is completely tender and the sauce has thickened slightly.
Step 9 — Finish and Serve
Scatter with toasted flaked almonds and fresh coriander before serving.
My Top Tips for the Best Delia Smith Chicken Tagine
Don’t rush the spice-blooming step. That single minute of cooking the spices in oil makes a huge difference to the depth of flavour in the finished tagine.
Toast the almonds just before serving. A few minutes in a dry pan deepens their flavour and adds a lovely bit of crunch against the soft chicken and apricots.
Use good quality dried apricots. Since they’re such a defining flavour here, it’s worth choosing plump, flavourful ones rather than the cheapest bag available.
Don’t overcook the chicken. Since chicken thighs become tender relatively quickly, keep an eye on the timing so the meat stays juicy rather than drying out.
Make it a day ahead if you can. Like most spiced braises, this tagine tastes even better the next day, once the flavours have had time to properly settle.
Serving Suggestions
Serve with couscous or fluffy rice to soak up the sauce, and warm flatbread on the side. A dollop of natural yoghurt is a lovely, cooling addition if you’d like to balance the warmth of the spices.
How to Store Delia Smith Chicken Tagine
In the fridge: Store in an airtight container for up to 3 days. The flavour genuinely improves after a day or two.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes beautifully for up to 3 months. Defrost fully in the fridge before reheating gently until piping hot throughout.
Delia Smith Chicken Tagine Recipe
Ingredients
Method
- Season and brown the chicken. Set aside.
- Soften the onion.
- Add garlic and ginger for 1 minute.
- Bloom the spices in the oil for 1 minute.
- Stir in tomatoes and stock.
- Return the chicken and add the apricots.
- Cover and simmer for 30–35 minutes until tender.
- Scatter with toasted almonds and coriander.
Notes
Frequently Asked Questions About Delia Smith Chicken Tagine
Do I need an actual tagine pot to make this?
No — a regular heavy-based casserole dish or pan works perfectly well. The distinctive conical tagine pot helps with very slow stovetop cooking, but a casserole dish achieves a similar result with ease.
Can I use chicken breast instead of thighs?
You can, though thighs stay considerably more moist and tender over the simmering time, as breast meat can dry out more easily during longer cooking.
Can I add other dried fruit?
Yes, dried prunes or dates work well alongside or in place of the apricots, following the same method.
Why does my tagine taste flat?
This is usually down to not blooming the spices properly, or using spices that have gone stale in the cupboard. Bloom fresh spices properly in the oil, and replace any that have been sitting around for a couple of years.
