Slow-Cooked Chicken & Date Tagine
Preparation time: 2 hours + 4-8 hours for marination| Serves: 4 people
I remember the first time I came across a recipe that used dried fruits like dates, apricots and prunes, slow cooked along with meat. When I was younger, those flavours were almost incomprehensible. How would dates and lamb go together? Prunes don’t belong in a stew! As I’ve my worldview of food has expanded and I’ve learned more about cooking and the necessary balance of sweetness in everything, I have grown to appreciate the use of dried fruits in several recipes.
This Moroccan inspired, smoky, hearty chicken tagine is one such dish. Balancing the saltiness of black Kalamata olives with whole lemons (peel and all), and sweet, juicy dates - it’s a dish that you’ll soon have on rotation in your kitchen.
What is a tagine?
Tagine is a famous Morrocan stew, named after the clay dish it is cooked in. The conical lid of the dish is designed to trap the steam, allowing it to circulate while keeping the meat tender.
If you don’t have the classic clay dish, use a Dutch oven, pressure cooker or casserole like I do.
Why you should make this Chicken & Date tagine…
Beyond being absolutely delicious, this warming tagine is the perfect make-ahead stew to enjoy during the week.
If you've never tried whole cooked lemon, this recipe offers the perfect introduction. The skin transforms into an almost candy-like texture as it reduces in the sauce, while dates slowly break down to thicken it naturally, adding gentle sweetness that's perfectly balanced by salty olives. A touch of smoked paprika brings earthy depth and subtle warmth. Together, these elements create a comforting, well-balanced dish that will warm you from the inside out.
This recipe is perfect for entertaining, but will also keep in the fridge for up to 5 days if you’d like to prep ahead.
Find my tips and tricks in the recipe notes below.
Ingredients
2-3 tbsps. olive oil (divided)
2 tsps. each ground cumin & coriander
1 tsp. ground turmeric
1 whole lemon, sliced into thin rounds (with peel)
10-12 pitted dates
1 kg mixed, skinless chicken pieces (bone-in preferred)
1 large brown onion, sliced
1 red bell pepper, sliced
5-6 garlic cloves, smashed
1/2 cinnamon stick
100 gms kalamata olives
1 tbsp. smoked paprika
1 cup chicken stock/ water
Salt and pepper, according to taste
Method
Begin by marinating the chicken overnight (or 4 hours minimum) in a large bowl.
Cut 5-6 dates into quarters.
Mix 1 tbsp. olive oil, cumin, coriander, turmeric and a big pinch of salt.
Coat the chicken with the spice blend, quartered dates and sliced lemon. Cover and refrigerate overnight.
When ready to cook, heat a dutch oven over medium heat. Sear the chicken until brown, then remove.
Fry the onion, bell peppers and garlic until softened.
Return chicken to the pot with paprika and olives. Add a cup of water or stock.
Cover and simmer for 45 minutes or until chicken is tender.
Remove the lid for the last 20 minutes, add remaining dates and simmer uncovered until the sauce thickens.
Adjust the seasoning according to taste.
Serve warm with couscous, flatbread or rice.
Swaps, Serves & Storage
Do I have to use bone-in chicken? What pieces do you recommend?
Swap bone-in chicken for chicken thighs or drumsticks (skin removed). You can also use lamb shanks or beef cheeks/ chucks steak but remember to adjust the cooking time accordingly (should take 2-3 hours). If using bone-in chicken, I suggest using a mix of drumsticks and chicken thighs.What kind of dates should I use?
While a lot of recipes recommend Medjool dates, but personally I find them too sweet and rich for this tagine. I’d recommend using firmer (and honestly, cheaper) dates instead.Can I skip the olives?
If you’re not a fan of olives, feel free to leave them out. You can also swap the black olives for green olives as they are milder. Remember to adjust the salt in the recipe accordingly.Can I make this tagine in a pressure cooker or slow cooker?
Absolutely! Bone in chicken should take about 1 whistle in a pressure cooker and 3 hours in a slow cooker.What do I serve this dish with?
I served this chicken stew warm with fluffy couscous, but it would be wonderful with pita bread or basmati rice too.How long can I store this chicken tagine for?
The flavours in the chicken and date tagine develop over time, so you can store it for up to five days in an air tight box.
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