Best 8 Chicken And Date Tagine Recipes

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Chicken and date tagine is a fragrant dish that combines the savory flavors of chicken with the sweet and tangy notes of dates. Originating from North African cuisine, this classic tagine recipe is made with tender chicken, aromatic spices, and a flavorful sauce that is perfect for serving over couscous or rice. With its vibrant colors and tantalizing aromas, chicken and date tagine is a delightful meal that is sure to impress your family and friends.

Here are our top 8 tried and tested recipes!

CHICKEN TAGINE WITH DATES AND HONEY



Chicken Tagine With Dates and Honey image

This is a simple tagine recipe that can be cooked in a large saucepan or casserole. very easy to prepare and cook. This freezes well too - just don't use the nuts and coriander until reheated and ready to serve ; )

Provided by Um Safia

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 kg boneless chicken thighs
2 brown onions, sliced thinly
5 -6 garlic cloves, minced
2 tablespoons good quality olive oil
3 -4 teaspoons ras el hanout spice mix
1/2 teaspoon chili powder
1/4 teaspoon fresh ground nutmeg
1 1/2 cups chicken stock
1 cup water
1/2 cup dates, carefully stoned
1/4 cup good quality honey
1/2 cup blanched almond, roasted
salt and pepper
1 tablespoon fresh coriander, roughly chopped

Steps:

  • Cut the chicken into bite size pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over.
  • Heat the other 1/2 of the olive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes.
  • Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON.
  • Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.
  • Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.

Nutrition Facts : Calories 882.5, Fat 55.4, SaturatedFat 13, Cholesterol 212.7, Sodium 332.1, Carbohydrate 48, Fiber 4.7, Sugar 36.3, Protein 50.8

MOROCCAN CHICKEN AND DATE TAGINE



Moroccan Chicken and Date Tagine image

Make and share this Moroccan Chicken and Date Tagine recipe from Food.com.

Provided by Sackville

Categories     Stew

Time 55m

Yield 2 serving(s)

Number Of Ingredients 12

1 large red onion, thinly sliced
1 unwaxed lemon, zested
4 fresh dates or 4 soft dried dates
2 large boneless skinless chicken breasts
3 tablespoons olive oil
50 g pine nuts
salt and pepper
1 teaspoon harissa
350 ml chicken stock
200 g couscous
1 tablespoon butter
1 tablespoon chopped coriander

Steps:

  • Cut the dates in half, discard the stone and then chop into six pieces.
  • Slice the chicken into short strips.
  • Heat two tablespoons of olive oil in a frying pan and stir in the onion.
  • Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
  • Turn down the heat and cook for about five minutes, before adding in the chicken.
  • Cook until the meat is lightly browned.
  • Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
  • Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
  • You should end up with a thick, rusty coloured sauce.
  • Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
  • Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
  • Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.

Nutrition Facts : Calories 1057.1, Fat 47.6, SaturatedFat 8.8, Cholesterol 89, Sodium 386.8, Carbohydrate 112.8, Fiber 10.8, Sugar 17.4, Protein 49.7

CHICKEN TAGINE



Chicken Tagine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit Lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Steps:

  • Pat the chicken dry, and season well with salt and pepper.
  • Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
  • To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
  • Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

CHICKEN AND DATE TAGINE



CHICKEN AND DATE TAGINE image

Yield 4-6 servings

Number Of Ingredients 13

Chicken legs, skin on, bone in
Chicken thighs, skin on, bone in
1 large onion, sliced
2-3 cloves garlic, minced
1 bell pepper, sliced
1/2 tsp coriander
1/4 tsp cardamom, cinnamon, cayenne, ground ginger, cumin
1-2 TBSP flour
1-2 cup chicken stock or water
1 14oz can chopped tomatoes, drained
1/3 cup medjool dates chopped
1 lemon, sliced
1/4 cup chopped cilantro

Steps:

  • Heat large dutch oven or tagine over medium high heat. Season thighs and legs with salt and pepper liberally. Sear chicken on all sides starting with skin side down until browned on all sides. Remove from pan. Reduce heat to medium. Add chopped vegetables to pan and saute until soft. Add spices and saute until fragrant, about 30 seconds. Add flour, cook slightly. Slowly stir in stock (you may have to eyeball how much liquid you need, if you want a thicker "stew" use less, if you want it thinner use more), mixing well to incorporate flour. Stir in tomatoes, dates, and lemons. Place chicken back in pan, bring back to simmer, cover and cook for about 15-20 min. If using a tagine place tagine in oven (at 400) and cook about 20 min. Top with chopped cilantro. Serve with couscous

HONEY CHICKEN & DATE TAGINE



Honey Chicken & Date Tagine image

A delicious chicken and date Tagine with thyme honey

Provided by newzealandhoneyco

Time 3h20m

Yield Serves 4

Number Of Ingredients 13

1 large whole chicken
Paprika
Turmeric
1 tbsp butter
1 tbsp olive oil
2 onions
2 tsp coriander seeds
2 tsp cumin seeds
1 lemon
2 tbsp New Zealand Honey Co Thyme Honey
4 cloves of garlic
1 cup dried dates
2 sprigs of fresh mint leaves

Steps:

  • Cut the chicken into 6 equal pieces and then rub in the paprika and turmeric. Let the chicken sit while you prepare the rest of the ingredients.
  • Add the butter, olive oil, diced onions, coriander, cumin and sliced lemon to a frying pan and sauté for 3 minutes.
  • Brown the chicken pieces in the same frying pan for 2 minutes on each side, then place the chicken in the tagine base.
  • Turn off the heat and add the honey, roughly chopped garlic cloves, dried dates and mint leaves and season. Stir and then add this to the tagine base, before adding two cups of water. Season with cracked black pepper and place the tagine lid onto the base.
  • Turn oven to 160 degrees and bake for 3 hours.
  • If you are using an earthen tagine, it is important to bring the oven and tagine up to heat together i.e.: do not place tagine in a hot oven. If you are using a tagine with a cast iron base, you can prepare using that on the stove top and put it straight into a pre heated oven.
  • If you do not have a tagine, you can follow the recipe above exactly and use an earthen or ceramic casserole dish instead.

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Provided by Chef Kelly

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h6m

Yield 6

Number Of Ingredients 18

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

Steps:

  • Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
  • Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
  • Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
  • Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
  • Serve chicken garnished with cilantro and almonds.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g

CHICKEN TAGINE WITH DRIED CRANBERRIES



Chicken Tagine with Dried Cranberries image

I just bought a Moroccan tagine and had to try it out. After browsing online for recipes, I ventured to prepare something and ended up with my own recipe for chicken tagine with dried cranberries. You can also make this in a slow cooker, see the footnote below. It came out yummy! Enjoy over rice or couscous.

Provided by Milly Suazo-Martinez

Time 4h

Yield 6

Number Of Ingredients 17

4 tablespoons lemon juice
½ cup extra-virgin olive oil, divided, or as needed
1 ¼ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon black pepper
1 (3 1/2) pound whole chicken, cut into pieces
1 cup thinly sliced carrots
1 large onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
2 cloves garlic, minced
4 medium red potatoes, cut into thin slices
2 medium tomatoes, peeled and chopped
1 medium yellow bell pepper, cut into chunks
½ cup dried cranberries
¼ cup chopped fresh parsley
1 tablespoon chicken bouillon granules
¼ cup dry white wine

Steps:

  • Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
  • When ready to start, line a tagine with sliced carrots.
  • Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
  • Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
  • Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
  • Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

Nutrition Facts : Calories 630.5 calories, Carbohydrate 40.6 g, Cholesterol 132.6 mg, Fat 30.3 g, Fiber 5.1 g, Protein 47.2 g, SaturatedFat 5.8 g, Sodium 829.6 mg, Sugar 12.2 g

CHICKEN WITH CINNAMON AND DATES



Chicken With Cinnamon and Dates image

This chicken dish was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).

Provided by The New York Times

Categories     poultry, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 20

1 tablespoon olive oil, plus 2 teaspoons
1/2 pound (about 2 links) merguez, spicy Italian or lamb sausage, cut in halves or thirds (casings removed, if desired)
6 to 8 skinless chicken thighs
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 large onions, thinly sliced
1 tablespoon white wine, orange juice or water
3 garlic cloves, smashed and coarsely chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1 1/2 cups low-sodium chicken broth or water
1/2 cup fresh orange juice
About 1/3 cup golden raisins or currants
2 to 3 carrots, cut lengthwise and halved diagonally
12 to 15 pitted dates
1 large orange, cut into 8 wedges
2 to 3 tablespoons chopped fresh cilantro, plus additional for garnish
Pine nuts, for garnish

Steps:

  • Heat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat, and add 1 tablespoon olive oil. Add sausage and chicken, and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown again about 5 minutes. Transfer to a plate or the bottom of a tagine.
  • Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Sauté until onions are softened, about 5 minutes. Add wine, and stir, scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in chicken broth, orange juice, raisins and carrots. Return chicken and sausage to pot, or pour onion-carrot mixture over the chicken and sausage in tagine. Add dates and orange wedges, and stir to mix.
  • Cover, and bake until chicken and carrots are fork-tender, about 1 1/2 hours. Taste, and adjust seasonings as needed. Garnish with cilantro and pine nuts. If desired, serve with hot buttered couscous and harissa paste, or chutney.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your tagine taste its best. Look for plump, juicy dates, tender chicken, and aromatic spices.
  • Marinate the chicken: Marinating the chicken in a mixture of spices and herbs will help to infuse it with flavor. You can marinate the chicken for as little as 30 minutes or up to overnight.
  • Sauté the vegetables: Sautéing the vegetables until they are lightly browned will help to develop their flavor and sweetness. Don't overcrowd the pan, or the vegetables will steam instead of brown.
  • Use a variety of spices: Moroccan cuisine is known for its bold, flavorful spices. Don't be afraid to experiment with different combinations of spices to find a blend that you love.
  • Cook the tagine slowly: Tagines are traditionally cooked over a low heat for several hours. This allows the flavors to develop and meld together. If you're short on time, you can cook the tagine in a slow cooker on low for 6-8 hours.
  • Serve with couscous or rice: Tagine is traditionally served with couscous or rice. The couscous or rice will soak up the flavorful sauce from the tagine.

Conclusion:

Chicken and date tagine is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its tender chicken, sweet dates, and aromatic spices, this tagine is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give chicken and date tagine a try. You won't be disappointed!

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