Chicken Tagine With Prunes and Olives Recipe (2024)

I disagree, and strongly so. Use proper hot smoked paprika and good quality olives, & the lemon & mint almost isn't needed. Your suggestion of extra honey would ruin it, and make it "exactly like every other tagine recipe I have" - bar the cinnamon & coriander usually added. This on's unusual, sharp-sweet taste; perfectly balanced as is. Some couscous, steamed summer veg & a good Rhone White are the only additions needed.

I have many favorite recipes for chicken tagines, and this is not going to be one of them. Prepared as written, with chicken atop the prunes and olives, it was a bust. It needed the lemon juice in the sauce, it needed the sauce to be reduced, and it needed a generous dollop of honey to tie the flavors together, and it needed the sauce smothering the chicken
. Having made those adjustments, I realized it was what I've been doing pretty much all along and didnt need this recipe.

This was a big hit at our house and with all our guests. Very slight modifications. Used boneless, skinless thighs and breasts, but pan fried them brown and then deglazed with wine. Added a slight bit of cayenne to ensure that the smoked paprika was hot enough. Also added full juice of lemon at the end. Cooked for 40 minutes, set aside and reheated in the oven. As it was reheating guests kept getting whiffs of the dish and were crying to eat.

I agree with Johan. The recipe as written is fantastic. You need good ingredients, his note about the hot smoked paprika may be the key. I've now made this twice - once with the family to see how it was - the only comment was "more sauce"! I made it for guests yesterday and doubled the sauce (2 medium onions, 2 T minced garlic, etc), but did everything else the same. A hit!

Excellent recipe. A new family delicious favourite added to the regular rotation. Since we don't have a tagine, we used a big le creuset pot and cooked it at 375F. The only other modifications made were: 1) no butter added, 2) used chicken upper thighs without the skin. This made the dish leaner. When we cook the Costco quantities of chicken (25 upper thighs), it takes between 35-40 minutes at 375.

I used half apricots and half dates. I replaced half the stock with white wine and splash of red wine vinegar in step 2, and also added the lemon zest at that point instead of at the end. I cooked it for about 25-30 minutes on the stovetop and finished it in the oven at 425, cover off, for about 10 minutes, which re-crisped the chicken skins and reduced the sauce. Seemed to work nicely, though now that I re-read this note, it appears that I didn't really make the recipe. Oops!

I used 10 whole leg quarters instead of just thighs, substituted green olives with Kalamata (because that's all that was on hand), and doubled the ingredients. I forgot the lemon at the end. I could imagine how delicious it would have been with it. Everyone loved it even without the lemon/lemon zest.

This was great! I used dates instead of prunes and boneless skinless thighs, which is what I had on hand. Also just squeezed some lemon juice on the end. The sauce was great soaked up with some crusty bread!

Delicious and easy!! I doubled the broth because I wanted lots of juiciness to be soaked up by the couscous. Don’t skip the mint!

Actually it should be more like 3 1/2 stars. It finally tasted better on the third day. I made it with boneless thighs and sweet prunes from Armenia.

Simply delicious! I had four chicken leg quarters; I seared in oil on both sides because of the bone. I didn't use all the prunes, maybe fourteen in all; I didn't have green olives, but found a jar tucked away of caperberries. They were a great substitute - I cut up about ten. Used a whole lemon for juicing and zest. I had plenty of sauce leftover which I generously spooned over mashed potatoes. Sauteed green beans for the finish and perfecto!

Doubled all ingredients except the chicken, after reducing chicken stock in half ( ie 4 cups reduced to 2). Very flavorable. The more sauce the better. Cooked on stove top in Dutch oven, but finished it without top under broiler about 7 minutes to crisp skin.

Loved it and easy. I used our new Le Creuset small tagine (first use!) and only 8 chicken thighs fit, which is fine for us. I added apricots. Our paprika was hot smoked from our trip to Barcelona. Plenty hot. There was more liquid at the end than I expected. But that was ok too. We cooked garbanzo beans with cumin and paprika to serve on the side. We will serve the leftovers over couscous. And I'm thinking a sprinkle of almond slivers would be a nice addition. (I didn't have fresh mint.)

Just made this last night and LOVE IT! Did not have any prunes, olives, butter, or tagine. I used dried cherries, no olives, substituted olive oil for butter and cooked in a Le Creuset enameled cast iron pot. Was scrumptious!

Adapted for IP. Boneless thighs seared in cast iron skillet ( generous pepper) onions sautéed in IP. Add hot smoked paprika, and garlic...Then layer thighs, top with prunes and olives.I used 1 cup of stock, but could have done with just 1/2. ( or wine)...10 minutes on high, Natural release. Heavenly chicken texture.

Great dish added dates instead of prunes

This was my first tagine attempt and and we loved it. Prunes & olives a winning combination. Cooked it as written except did everything in one enameled dutch oven, browning and then covered cooking. Also, used only 8 chicken thighs, so might need to increase other ingredients a bit if you cook 10.

Lovely recipe. I pretty much followed the whole thing except I used raisins instead of prunes, also added crushed coriander seeds and a dash of white wine ... delicious.

This is a fabulous dish with intense fascinating flavors. This is my first time even trying to make a tagine but I think I'm hooked. The cast iron Dutch oven worked great but I will save pennies for an actual tagine eventually.

i doubled the sauce, and it was perfect and delicious.

I doubled the sauce proportions and added 1tsp Coriander. Also added 1/2 cup dry white wine. Used salt-free broth and did not salt the meat. Salt from the olives (pit in) was enough to flavor everything. I used casteltravanos (sp?) and kalamatas. Sauce came out syrupy, sweet/savory/spicy/smoky.....absolutely stunning!