Posted: October 23 2013 in RecipesPoultryRice

This style of cooking is popular in Morocco, Algeria and Tunisia. Tagine refers to the actual pot that the dish is cooked and served in. You use a melange of savory herbs and spices to create the most sensual aroma while it cooks not to mention the incredible flavours when you finally get to eat it!

Spice Mix

1 tsp cayenne pepper

2 tsp ground black pepper

1 1/2 tbsp paprika

1 1/2 tbsp ground ginger

1 tbsp turmeric

1 tbsp cumin

1 tbsp coriander

2 tbsp ground cinnamon

Mix all the spices ingredients in a bowl.


4 chicken legs, thighs & drumsticks separated and skin removed

4 tbsp olive oil

2 large onions, finely diced

3 cloves garlic, finely chopped

1 cup of tomato juice

2 tins of canned chopped tomatoes

1 cup of dried apricots, halved

1/2 cup of medjool dates, halved

1/2 cup of raisins or sultanas

1/3 cup of whole blanched almonds

1 tsp strands saffron threads

1 tbsp liquid honey

2 tbsp coarsely chopped coriander, leaves and stems

2 tbsp coarsely chopped flat leaf parsley


1. preheat the oven to 300F.

2. Coat the chicken pieces with 1/2 of the spice mixture. Place in a bowl, cover and let marinate overnight until ready to use.

3. Heat 2 tbsp olive oil in a large pan and brown chicken pieces. Remove chicken. Add 2 more tbsp of oil to the pan and add onion and the remining spice mixture. Saute onions until soft and translucent. Add the garlic and gently saute for 3 minutes on low heat.

4. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, almonds, saffron, and honey. Combine well and bring to a boil. Fold in chicken pieces. Transfer mixture to Tagine pot. Arrange chicken pieces on bottom and cover with sauce. Cover with lid and bake for 2 hours until the meat is so tender it is falling off the bone.

5. Serve the Tagine on a bed of couscous and sprinkle with chopped herbs.