Chicken and Coconut Tagine

With its fragrant and heavily spiced sauce, this chicken and coconut tagine is both creamy and full of flavour. An easy way to liven up any weeknight supper!


Serves 4

Preparation Time

Cook time

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  • 2 Tbsp. coconut oil
  • 4-6 skinless chicken thighs
  • Salt and pepper to taste
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • ½ tsp ground cardamom
  • 1 tsp cinnamon
  • 2 bay leaves
  • 250ml chicken stock
  • 400ml coconut cream
  • 1 cup dried apricots
  • Fresh coriander, for serving


Melt the coconut oil in the base of a Le Creuset Tagine.

Brown the chicken on both sides, seasoning generously with salt and pepper. Remove the chicken from the tagine and set aside.

Add the onion and cook until translucent. Add the garlic and cook until fragrant, then add all the spices.

Pour in the chicken stock and coconut cream. Season to taste.

Place the chicken back into the sauce and then add the dried apricots.

Cover with the tagine lid and simmer gently for 1 hour or until the sauce has thickened and the chicken is cooked through.

Serve with fresh coriander.

Click to view the video for this recipe at our Youtube Channel.

Recipe and images courtesy of Alida Ryder.