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Chicken and caramelized onion tagine  recipe

Chicken and caramelized onion tagine recipe

25 ratings

See method

  • Serves 4
  • 25 mins to prepare and 1 hr to cook
  • 991 calories / serving
  • Freezable


  • 4 chicken thighs
  • 4 chicken wings
  • 50ml olive oil
  • 1 large red onion, finely sliced
  • 1 large onion, finely sliced
  • 1 tsp caster sugar
  • 1 star anise
  • 1 stick cinnamon, broken
  • 1tsp ground coriander
  • 2tsp ground cinnamon
  • 1 tsp ground cumin
  • 2tbsp pine nuts, toasted
  • 50g sun-dried tomatoes, drained and sliced
  • 50ml red wine vinegar
  • 300ml water
  • salt
  • pepper

For the couscous

  • 200g couscous
  • 450ml chicken stock, hot
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    66g 94%
  • Saturates

    15g 75%
  • Sugars

    7g 8%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 35.5g Protein 64.7g Fibre 1.9g


  1. Heat half of the olive oil in a large casserole dish over a moderate heat until hot. Season then sear the chicken pieces until golden-brown in colour all over, then remove from the dish. Lower the heat a little and add the rest of the olive oil. Sweat the onions for 8-10 minutes, stirring occasionally, until softened.
  2. Reduce the heat to low, sprinkle over the sugar and continue to cook the onions for 15-20 minutes, stirring occasionally, until they start to caramelize. Increase the heat, then deglaze the dish with the red wine vinegar until it has reduced by half.
  3. Add the cinnamon stick, star anise and ground spices to the dish and continue to cook for 1 minute, stirring at the same time. Add the chicken pieces back to the pan then add the sun-dried tomatoes and water, then cover with a lid. Cook for 20-25 minutes until the chicken is tender and cooked through, with no pink showing.
  4. Meanwhile, prepare the cous cous by placing it in a large, heatproof bowl. Bring the chicken stock to the boil in a saucepan then pour over the couscous. Stir once, then cover tightly with clingfilm. Leave to one side for 5-6 minutes until the stock has been absorbed.
  5. Remove the clingfilm and fluff the grains with fork and then stir in the olive oil and some seasoning. Remove from the chicken from the heat and stir through the pine nuts and chopped parsley. Adjust the seasoning as necessary. Spoon the couscous onto serving plates and top with the chicken tajine before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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