Delia Smith Chicken Tagine Recipe

This Delia Smith chicken tagine is made with saffron, preserved lemons, green olives, and tender chicken joints. The result is a warmly spiced, golden Moroccan stew packed with bright, briny flavour. It serves 4 and takes just over an hour from start to finish.

I make this when I want something that feels special but needs very little effort. One pot, a handful of spices, and the preserved lemons do all the heavy lifting.

Chicken Tagine Ingredients

• 4 chicken joints, skin on and bone in
• 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, rind only
• 75g pitted green olives
• 1 tablespoon lemon juice
• 300ml water or light chicken stock
• Salt and freshly milled black pepper
• 2 tablespoons fresh coriander, chopped
• 1 teaspoon honey (optional)

How to Make Chicken Tagine

1. Prepare the saffron and lemon: Crush the saffron strands lightly and soak them in 1 tablespoon of boiling water. Cut the preserved lemon into quarters, discard the 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 heavy-based casserole over high heat, then fry skin-side down until golden. Turn, brown the other side, and remove to a plate.
3. Cook the onion and spices: Lower the heat to medium. Add the chopped onion and cook for 5 to 7 minutes until softened. Stir in the garlic, ginger, and turmeric for another minute.
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 gently: Bring to a simmer, then cover with a tight-fitting lid. Turn the heat to low and cook for 40 minutes.
6. Add the olives and lemon rind: Remove the lid. Stir in the preserved lemon rind, the green olives, and the honey if using. Simmer uncovered for 10 to 15 minutes until the sauce thickens slightly.
7. Finish and serve: Taste the sauce. It likely will not need salt because of the lemons and olives, but adjust pepper if needed. Sprinkle with fresh coriander and serve straight away.

What Are the Best Tips for Chicken Tagine?

• Use only the rind of the preserved lemon: Preserved lemons are very salty. Discard the fleshy pulp and use only the rind. Rinse the rind under water if you are sensitive to salt.
• Keep the skin on: Bone-in, skin-on chicken gives the sauce far more flavour. The fat renders out during cooking and builds a rich, golden base that skinless breasts cannot match.
• Fix a watery sauce: If the sauce looks thin after the covered cooking time, lift the chicken out onto a warm plate. Boil the sauce rapidly for 5 minutes to concentrate it before serving.
• Soak the saffron first: Do not skip soaking the saffron in boiling water. This releases the colour and floral flavour evenly throughout the dish.
• Make it ahead: This tagine tastes even better the next day. Cook it fully, cool, and store in the fridge. Reheat gently on the hob, adding a splash of water if the sauce has thickened too much.
• Try a slow cooker: Brown the chicken and onions on the hob first, then transfer everything to a slow cooker. Cook on low for 4 to 5 hours. Add the olives and lemon rind in the last 30 minutes.
• Where to find preserved lemons: Look for jars of preserved lemons in the world food aisle of most large supermarkets. Belazu and other brands are widely available. If you prefer an oven-roasted approach to Moroccan chicken, try the Delia Smith Moroccan Chicken instead.

What Should You Serve Alongside?

The traditional choice is a bed of fluffy couscous. Stir through a knob of butter and some chopped parsley for extra richness. A couscous salad works well if you want something lighter and fresher.

Warm flatbreads or pitta bread are perfect for scooping up the sauce. A side of plain yoghurt mixed with chopped mint helps balance the saltiness of the preserved lemons and olives.

How Should You Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. The flavours of the spices and lemon deepen overnight, so it often tastes better reheated.

You can freeze the cooked tagine in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating on the hob. The olives may soften slightly after freezing.

Nutrition Facts

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

Nutrition information is estimated per serving.

Frequently Asked Questions

What if I don’t have a tagine pot? You do not need one. A heavy-based casserole dish or Dutch oven with a tight-fitting lid works just as well.

Can I use fresh lemon instead of preserved? Preserved lemons have a fermented, mellow flavour that fresh lemon cannot match. Fresh lemon will just make the dish sour, so look for jars in the world food aisle instead.

Can I use boneless chicken thighs? Yes, boneless thighs stay juicy and cook in roughly the same time, around 35 to 40 minutes. They are a great swap if you prefer not to cook on the bone.

What is the difference between a tagine and a stew? A tagine is a North African dish traditionally cooked in a cone-shaped clay pot that traps steam. The spice profile, preserved lemons, and olives set it apart from a standard stew.

How does this compare to the Hairy Bikers chicken tagine? The Hairy Bikers version uses cumin as the lead spice and a longer simmer time. This recipe relies on saffron and turmeric for a lighter, more golden sauce.

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