Mary Berry’s Chicken Tagine Recipe [GUIDE]

Mary Berry’s Chicken Tagine is a beautiful, aromatic dish inspired by the flavors and ingredients of North African cuisine. A tagine is both a cooking vessel and the name of a popular dish often made with slow-cooked meats, vegetables, fruits, and a variety of spices. In Mary Berry’s version, tender chicken is slow-cooked with a blend of spices like cumin, cinnamon, and turmeric, creating a rich, fragrant, and savory stew that is both comforting and exotic. The dish is cooked in a traditional Moroccan tagine pot (though a Dutch oven can be used), which helps to lock in moisture, resulting in juicy, melt-in-the-mouth chicken and a stew that’s bursting with depth.

The beauty of this dish lies in the balance between the spices and the sweetness from dried fruits like apricots, which give it a lovely contrast to the savory elements. Mary Berry has a way of making such an intricate dish feel approachable for home cooks. It’s a great meal for gatherings or family dinners, offering layers of flavor that are both hearty and vibrant. The dish is often served with couscous or flatbread, which perfectly soaks up the rich sauce.

Mary Berry’s Chicken Tagine Recipe

Ingredients Needed

To make Mary Berry’s Chicken Tagine, you will need an assortment of ingredients that combine for a bold and aromatic profile. Here’s what you’ll need:

• Chicken Thighs: Boneless, skinless chicken thighs are ideal for tagine recipes. They are tender, juicy, and full of flavor, which makes them perfect for slow-cooking. Some versions of the dish may also use bone-in chicken thighs or chicken breasts, but thighs are traditionally preferred.
• Olive Oil: Used to brown the chicken and sauté the onions. Olive oil adds a rich base to the dish and enhances the flavor of the spices.
• Onions: A couple of medium-sized onions will be sautéed to create a flavorful base for the sauce.
• Garlic: Fresh garlic cloves, finely minced, infuse the dish with a subtle but aromatic fragrance.
• Ground Spices: A blend of cumin, cinnamon, and turmeric is used to give the dish its warm, earthy flavors. You may also find other spices like paprika or ginger, depending on the variation of the recipe.
• Ground Coriander: This spice adds a slight citrusy note, enhancing the overall complexity of the dish.
• Canned Tomatoes: Tomatoes contribute to the rich sauce of the tagine, adding a slight acidity that balances the sweetness from the dried fruits.
• Dried Apricots: These dried fruits add a natural sweetness that complements the spices and adds a touch of texture to the dish. You could also use dried prunes or dates for a similar effect.
• Chicken Stock: A good-quality chicken stock helps create the flavorful base of the sauce, ensuring the chicken is moist and tender.
• Fresh Herbs: Fresh coriander (cilantro) and parsley are often used to garnish the dish, giving it a burst of freshness and color.
• Salt & Pepper: For seasoning, a generous pinch of salt and freshly ground black pepper will round out all the flavors.

Equipment Needed

While Mary Berry’s Chicken Tagine can be made in a traditional tagine pot, you don’t need one to prepare this dish. Here’s a list of the equipment you will need:

• Heavy-bottomed Dutch Oven or Large Casserole Dish: If you don’t have a tagine pot, a heavy Dutch oven or a large casserole dish will work just as well. The key is to use something with a tight-fitting lid to help retain moisture during cooking.
• Chopping Board and Knife: For prepping all the vegetables, chicken, and herbs.
• Measuring Spoons and Cups: To ensure that you get the correct measurements of spices and liquid ingredients.
• Wooden Spoon or Tongs: To brown the chicken and stir the ingredients during cooking.
• Serving Plates: Once the chicken tagine is ready, you’ll need a few serving plates to dish out the meal. Tagine is often served with couscous or flatbreads, so plan accordingly.
• Ladle: For serving the stew-like sauce from the tagine dish onto your plates.

Instructions To Make Mary Berry’s Chicken Tagine

Now that you’ve gathered your ingredients and equipment, it’s time to get cooking! Here’s a step-by-step guide to making Mary Berry’s Chicken Tagine:

1. Prepare the Ingredients: Begin by chopping the onions, garlic, and dried apricots. Cut the chicken thighs into bite-sized pieces if they aren’t already. Set these aside.
2. Brown the Chicken: In your Dutch oven or casserole dish, heat 1-2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken pieces in batches, browning them on all sides. Don’t overcrowd the pan, as this will make the chicken steam rather than brown. Remove the chicken once browned and set it aside.
3. Cook the Aromatics: In the same pot, add a little more olive oil if necessary, and then toss in the chopped onions and garlic. Sauté them for about 5-7 minutes until softened and fragrant, stirring occasionally to avoid burning.
4. Spice It Up: Sprinkle in the cumin, cinnamon, turmeric, ground coriander, and a pinch of salt and pepper. Stir well to coat the onions and garlic with the spices. This is when your kitchen will start to smell absolutely divine!
5. Add the Tomatoes: Pour in the canned tomatoes (with their juice) and stir them into the onion-spice mixture. Let the tomatoes cook for 2-3 minutes to break down and form a sauce-like consistency.
6. Simmer the Chicken: Return the browned chicken to the pot, along with the chopped apricots. Pour in the chicken stock, ensuring that the chicken is covered. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
7. Slow Cook: Allow the tagine to cook for 40-45 minutes over low heat. During this time, the chicken will tenderize and soak up all the flavorful spices and sweet apricot juices. You can stir occasionally to make sure nothing sticks to the bottom of the pot.
8. Final Touches: Once the chicken is cooked and the sauce has thickened, taste and adjust the seasoning if needed. If you prefer a thicker sauce, you can remove the lid during the last 10 minutes of cooking to let it reduce.
9. Serve: Garnish with fresh coriander and parsley. Serve your Chicken Tagine over couscous, rice, or with warm flatbreads for a complete meal. Enjoy!

Tips And Tricks

1. Spice Adjustment: If you’re not a fan of one of the spices in the recipe, feel free to adjust the quantities. For example, if you don’t enjoy cinnamon, reduce it slightly and increase cumin for a more savory flavor.
2. Vegetarian Option: If you want to make this dish vegetarian, you can replace the chicken with vegetables like sweet potatoes, butternut squash, or chickpeas. These ingredients will absorb the spices beautifully.
3. Dried Fruits: While apricots are classic for tagine, you could try using other dried fruits like raisins, dates, or prunes for a different twist. Each will contribute its own unique sweetness to the dish.
4. Slow Cooker Version: If you have a slow cooker, you can make this tagine in it. Brown the chicken and cook the aromatics first on the stovetop, then transfer everything to the slow cooker and cook on low for 4-6 hours.
5. Add Some Heat: If you prefer a spicy kick, add a chopped fresh chili or a pinch of chili flakes to the spice mix. It will add a nice contrast to the sweetness of the apricots.
6. Serving Suggestions: A drizzle of yogurt or a sprinkling of toasted almonds can add a delightful creamy or crunchy texture to your meal. A squeeze of lemon juice right before serving can also brighten up the flavors.

Mary Berry’s Chicken Tagine is a celebration of the rich, aromatic flavors of North Africa, designed to be simple enough for home cooks yet impressive enough to serve at a dinner party. With its balance of savory spices, tender chicken, and sweet dried fruits, this dish encapsulates the essence of comfort food while offering a vibrant and exotic twist. Whether you’re a seasoned cook or a beginner, this recipe will not only satisfy your hunger but also transport your taste buds to another part of the world. So, gather your ingredients, fire up your stove, and enjoy a meal that’s as heartwarming as it is delicious!

Easy Recipe Variations For Mary Berry’s Chicken Tagine

Mary Berry’s Chicken Tagine is a rich, flavorful dish that brings the warmth of North African cuisine right into your kitchen. While her recipe is simple and delicious on its own, there’s room for creative spins and variations. Here are some easy ways to tweak the recipe, allowing you to cater to your personal taste preferences, dietary needs, or what you have in your pantry.

1. Spice It Up (or Down)

Mary’s tagine recipe uses a balanced mix of spices such as cumin, coriander, and cinnamon. If you’re a fan of bolder, spicier flavors, you could add a touch of harissa paste or chili flakes. Harissa, a North African chili paste, will add depth and a bit of heat, which pairs wonderfully with the sweetness of the dried fruit typically found in the dish, like apricots. For those who prefer a milder version, you can tone down the spice by reducing the cumin or omitting the chili altogether.

2. Adding Root Vegetables

If you want to make the dish heartier or introduce a different texture, you can easily add more vegetables. Root vegetables such as sweet potatoes, parsnips, or butternut squash work beautifully in a chicken tagine. Simply cube them and add them to the dish during the simmering stage. Their natural sweetness will meld perfectly with the spices and dried fruit, providing a lovely balance of flavors. If you’re a fan of extra greens, spinach or kale can also be added at the very end for a pop of color and nutrients.

3. Adjusting the Fruit

While apricots are a common addition to Mary’s chicken tagine, feel free to mix up the dried fruit. Prunes or dates can replace apricots for a richer, more caramel-like sweetness. You could also combine dried fruits like raisins, figs, or even sultanas for variety. The key is to keep the balance of sweet and savory intact.

4. Swap the Protein

Though chicken is the star of the dish, you could easily swap it for other proteins. If you’re looking for a vegetarian option, replace the chicken with chickpeas or tofu for a hearty alternative. For a lamb tagine, simply substitute the chicken with lamb chops or stew meat, adjusting the cooking time accordingly. If you prefer fish, particularly white fish like cod or haddock, you can incorporate it in the last 15-20 minutes of cooking, allowing it to gently cook in the sauce.

5. Experiment with Broth

The base liquid for a chicken tagine is typically chicken stock, but you can change the flavor profile by using vegetable stock for a lighter, vegetarian-friendly version or even coconut milk for a creamy, slightly sweet twist. A splash of tomato paste can add a bit of richness to the broth as well.

6. Add Fresh Herbs

While dried herbs like thyme and parsley are commonly used, you can also boost the flavor with fresh herbs. A sprinkle of cilantro (coriander) or mint at the end of cooking adds brightness and a refreshing contrast to the warmth of the tagine.

These variations will help you customize Mary Berry’s Chicken Tagine to your liking, giving you plenty of opportunities to experiment and elevate this already amazing dish.

Storing Leftovers

One of the best things about Mary Berry’s Chicken Tagine is that it often tastes even better the next day, as the flavors have time to meld and deepen overnight. Storing leftovers properly will help maintain the dish’s rich flavor and texture. Here’s everything you need to know:

1. Storing in the Fridge

Leftover chicken tagine can be stored in an airtight container in the fridge for up to 3-4 days. Make sure to cool the tagine to room temperature before refrigerating it to avoid raising the temperature inside your fridge, which can cause foodborne bacteria to grow. Once stored in an airtight container, the dish will retain its flavor, though the vegetables might soften a little more after reheating.

2. Freezing Leftovers

For longer storage, you can freeze chicken tagine. After the dish has cooled, transfer it into a freezer-safe container or resealable freezer bags. For best results, freeze it in individual portions so you can easily reheat a single serving at a time. Chicken tagine can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge, or reheat it from frozen on the stove or in the microwave. Just be careful to heat it through completely to avoid cold spots.

3. Reheating Tips

When reheating leftover tagine, do so gently. You can reheat it in a saucepan over low heat, stirring occasionally to prevent it from burning. Alternatively, use a microwave for quick reheating, but be sure to cover the dish to prevent it from drying out. If the sauce seems too thick, add a little water or broth to loosen it up.

What To Eat With Mary Berry’s Chicken Tagine?

A chicken tagine is a flavor-packed dish with layers of warmth, spice, and sweetness, so pairing it with the right sides can help balance and complement its flavors. Here are some fantastic options to serve with Mary Berry’s Chicken Tagine:

1. Couscous

Couscous is a classic accompaniment to any tagine. Its light, fluffy texture soaks up the rich sauce beautifully, making it the perfect base for the dish. For added flavor, you can toast the couscous lightly in olive oil or butter before steaming it, or mix in some herbs like parsley, cilantro, or mint to elevate the flavor profile.

2. Rice

If you prefer rice over couscous, choose a fluffy variety like basmati or jasmine rice, which will complement the aromatic spices in the tagine. You can also infuse the rice with a little bit of saffron or turmeric to give it a golden color and an extra depth of flavor.

3. Flatbreads

For a more hands-on meal, serve your chicken tagine with warm flatbreads such as pita, naan, or even Moroccan khobz. These soft, pillowy breads are perfect for scooping up the sauce and meat, adding an interactive element to the meal.

4. Roasted Vegetables

If you’re craving extra vegetables, roasted root vegetables like carrots, sweet potatoes, and parsnips are excellent options. Their natural sweetness and caramelization complement the savory and fruity aspects of the chicken tagine.

5. Fresh Salad

For a light and refreshing contrast, serve the tagine with a fresh salad. A simple salad of cucumber, tomato, red onion, and a lemon-olive oil dressing will provide a crisp, cool texture that balances the richness of the tagine. You could also include olives or a bit of feta cheese for additional tang.

6. Yogurt and Mint Sauce

A dollop of Greek yogurt or tzatziki can help cool the heat of the spices while adding creaminess to the dish. A drizzle of mint sauce will enhance the flavors of the chicken, making it even more refreshing.

Conclusion

Mary Berry’s Chicken Tagine is a wonderfully adaptable dish that brings the magic of North African flavors to your table. With its fragrant spices, tender chicken, and sweet fruit, it’s a recipe that can be easily customized to suit your taste and dietary preferences. Whether you experiment with spices, try a different protein, or tweak the side dishes, the options are endless.

Properly storing leftovers ensures that you can enjoy this dish for days to come, whether reheated gently on the stove or frozen for future meals. Pair it with couscous, rice, or a fresh salad, and you have a complete, satisfying meal that’s perfect for family dinners or entertaining.

In the end, Mary Berry’s Chicken Tagine is a comforting, flavorful dish that’s as versatile as it is delicious. With a few simple adjustments, it can be a dish you make again and again, always finding new ways to enjoy its bold and rich flavors.

FAQs

What Makes Mary Berry’s Chicken Tagine Recipe Unique?

Mary Berry’s chicken tagine stands out due to its balanced blend of aromatic spices, tender chicken, and a rich, flavorful sauce. The dish incorporates traditional North African ingredients like saffron, cinnamon, and dried fruits such as apricots, which complement the savory flavors of the chicken. Mary’s recipe also uses a slow-cooking method that allows the flavors to meld together, resulting in a comforting yet exotic dish.

Can I Substitute Ingredients In Mary Berry’s Chicken Tagine Recipe?

Yes, you can adjust Mary Berry’s chicken tagine to your tastes or dietary preferences. For example, you can substitute chicken with lamb or even a vegetarian protein like chickpeas. Dried apricots can be swapped for other dried fruits like raisins or dates. If you’re looking for a less spicy dish, you can reduce the amount of chili or paprika. Keep in mind that such substitutions may slightly alter the flavor profile, but the tagine will still be delicious.

How Can I Make Mary Berry’s Chicken Tagine Recipe More Authentic?

To make Mary Berry’s chicken tagine more authentic, focus on using traditional Moroccan ingredients such as preserved lemons, olives, and the right mix of spices like ras el hanout, a spice blend commonly used in Moroccan cuisine. If possible, cook the dish in a tagine pot, which allows for even cooking and helps the flavors to infuse deeply into the meat. Additionally, pairing the dish with couscous or flatbread will further enhance the Moroccan dining experience.