Spicy Chicken Tagine

  • Author: Joanne Wandel



  • 1 tbsp. oil
  • 25g butter
  • 1 onion, chopped finely
  • 2 cm piece of fresh ginger, chopped finely
  • 3 stalks of rosemary, finely chopped
  • 1/2 red chilli, seeded and finely chopped
  • 12 cinnamon sticks
  • 1 tsp. turmeric
  • 1 tsp. ras el hanout
  • 1 tin diced tomatoes
  • 1 cup water
  • 1kg chicken thigh fillets (around 8)
  • 1 tbsp. manuka honey
  • 1/4 cup dried apricots
  • 1/4 cup pitted prunes
  • Salt and pepper to taste
  • Small bunch of coriander
  • Preserved lemon (if desired)


  1. Heat oil and butter in a large heavy based tagine or saucepan until the sizzling subsides.
  2. Add onion, ginger, chilli and rosemary, and sauté until the onion is soft.
  3. Add the cinnamon sticks and remaining spices, cooking until there is a wonderful aroma (2-3 minutes).
  4. Add the tinned tomatoes and water (enough to cover the base of the tagine).
  5. Partially submerge the chicken and add the honey, dried apricot and prunes.
  6. Bring to the boil, then reduce heat, cover with a lid and cook for 35-40 minutes.
  7. Season to taste with salt and pepper.
  8. Add preserved lemon if desired and sprinkle over fresh coriander.