Delia Smith Chicken Tagine Recipe

This Delia Smith Chicken Tagine is a real show stopper, perfect for a summer dinner party or a flavorful weeknight meal. It isn’t usually made with a pinch of sugar—traditional Moroccan recipes rely on the sweetness of onions—but we’ve added a teaspoon of honey to balance the intense saltiness of the preserved lemons. Leave it out if you prefer. To make the dish visually stunning, garnish with toasted flaked almonds for a crunch. Not traditional, maybe, but very delicious.

Delia Smith Chicken Tagine Recipe Ingredients

• 4 chicken breasts (or joints), skin on and bone in for best flavor
• 2 tablespoons olive oil
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• A generous pinch of saffron strands
• 1 small preserved lemon (pickled lemon)
• 75g (3 oz) pitted green olives
• 1 tablespoon lemon juice
• 300ml (1/2 pint) water (or light chicken stock)
• Salt and freshly milled black pepper
• 2 tablespoons fresh coriander, chopped (to garnish)
• 1 teaspoon honey (optional, for the twist)

How To Make Delia Smith Chicken Tagine Recipe

1. Prep the saffron and lemon: Crush the saffron strands slightly and soak them in 1 tablespoon of boiling water. Cut the preserved lemon into quarters, discard the salty pulp, and slice the rind into thin strips.
2. Brown the chicken: Season the chicken joints with salt and pepper. Heat the olive oil in a tagine or a heavy-based casserole dish (flameproof) over a high heat. Add the chicken, skin-side down, and fry until golden brown. Turn and brown the other side. Remove the chicken to a plate.
3. Cook the aromatics: Lower the heat to medium. Add the chopped onion to the remaining oil and cook for about 5-7 minutes until softened and pale gold. Add the crushed garlic, ginger, and turmeric. Cook for another minute, stirring constantly to release the aromas.
4. Build the sauce: Return the chicken to the pan. Pour in the saffron (with its soaking water), the lemon juice, and the 300ml of water (or stock). Stir well.
5. Simmer: Bring the liquid to a simmer. Cover the pan with a tight-fitting lid. Turn the heat down to low and simulate a gentle slow cook for 40 minutes.
6. Add the finish: After 40 minutes, remove the lid. Stir in the sliced preserved lemon rind and the green olives (and the honey if using). Simmer uncovered for another 10-15 minutes to allow the sauce to reduce slightly and thicken.
7. Serve: Taste the sauce—it likely won’t need salt due to the lemons/olives, but adjust pepper if needed. Sprinkle with fresh coriander and serve immediately.

Recipe Tips

• Preserved Lemon Power: Preserved lemons are incredibly salty and potent. You must discard the fleshy pulp and use only the rind, otherwise, the dish will be inedible. Rinse the rind if you are sensitive to salt.
• Skin-On is Best: Delia recommends using chicken with the skin on. The fat renders out during cooking, adding essential flavor to the sauce that skinless breasts just can’t provide.
• Sauce Consistency: If the sauce looks too watery after the covered cooking time, remove the chicken to a warm plate and boil the sauce rapidly for 5 minutes to concentrate the flavor before serving.
• Saffron Soaking: Don’t skip soaking the saffron. It helps release that beautiful yellow color and distinct metallic/floral flavor more evenly throughout the dish.

What To Serve With Delia Smith Chicken Tagine Recipe

This Delia Smith Chicken Tagine Recipe is a fragrant, zesty dish that needs a neutral base to soak up the juices. A fluffy bed of Couscous is the traditional choice; stir some butter and parsley into it for extra luxury. For a lighter option, serve it with a crisp Tabbouleh Salad filled with herbs. If you want to scoop up the sauce by hand, warm Flatbreads or Pita Bread are essential. A side of cooling Greek Yogurt mixed with mint helps balance the tartness of the lemon.

How To Store Delia Smith Chicken Tagine Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors of the spices and lemon will deepen significantly overnight.
• Freeze: You can freeze the cooked tagine. Place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Note that the olives may lose a bit of texture.

Delia Smith Chicken Tagine Recipe Nutrition Facts

• Calories: 350 kcal
• Fat: 18g
• Carbohydrates: 6g
• Protein: 35g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Spanish Chicken​ Recipe
• Delia Smith​ Chicken Paprika Recipe
• Delia Smith Chicken Liver Pate​ Recipe