Slow-Cooked Chicken & Date Tagine
Preparation time: 2 hours + 2-8 hours for marination | Serves: 4 people
I still remember the first time I came across a recipe that used dried fruits slow cooked along with a protein. When I was younger, those flavours were incomprehensible. How would dates and lamb go together? Prunes don’t belong in a stew! As my worldview of food has expanded and I’ve learnt more about cooking and the necessary balance of sweet and savoury, I have grown to appreciate the use of dried fruits in savoury dishes, and the unique flavour profile and texture they add.
This Moroccan inspired 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 turn to when you want something simple, flavourful and comforting.
What is a tagine?
Tagine is a traditional Moroccan 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 the dates break down to thicken it naturally, adding a subtle sweetness balanced by salty olives. A touch of smoked paprika brings depth and heat. Together, these elements create a 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 make it ahead for mid-week lunches or dinners.
Ingredients
For the marinade -
1 kg mixed chicken pieces (bone-in, skinless preferred)
2-3 tbsps. olive oil (divided)
2 tsps. each ground cumin & coriander
1 whole lemon, sliced into thin rounds (with peel)
1 tbsp. pomegranate molasses (optional)
For the tagine -
1 large brown onion, sliced
1 red bell pepper, sliced (optional)
5-6 garlic cloves, crushed
1/2 cinnamon stick
100 gms kalamata olives
1 tbsp. smoked paprika
1 cup chicken stock/ water
10-12 pitted dates (quartered)
Salt and pepper, according to taste
Method
Marinating the chicken -
Place the chicken pieces in a large bowl.
Mix 1 tbsp. olive oil, cumin, coriander, pomegranate molasses and a big pinch of salt.
Coat the chicken with the spice blend and sliced lemon. Cover and refrigerate overnight (or for a minimum of 2 hours).
Making the tagine -
Sear the marinated chicken until golden-brown, then remove and set aside.
Fry the onion, bell peppers and garlic until softened.
Return the chicken to the pot with the paprika, olives and cinnamon stick. Add a cup of water or stock.
Cover and cook for 30-40 minutes.
Remove the lid, add the remaining dates and simmer uncovered until the sauce thickens and the chicken is cooked through.
Adjust the seasoning to taste. Serve warm with couscous, flatbread or rice.
Other warming dishes you might enjoy -
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.
