Chicken tagine with caramelised pears

    1 hour 15 min

    Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelised pears at the end makes this dish irresistible.

    72 people made this

    Serves: 6 

    • 2 onions, peeled and sliced
    • 7 tablespoons olive oil, divided
    • 1 whole chicken, cut into pieces
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon salt
    • 2-3 cinnamon sticks
    • 2 bay leaves
    • 1 bunch freshly chopped coriander
    • 2 tablespoons freshly minced ginger
    • 125ml water
    • 30g butter
    • 2 pears, cored and sliced
    • 2 tablespoons honey

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 170 C / Gas mark 3.
    2. Peel and slice onions. Cook in a frying pan over medium heat with 2 tablespoons olive oil. Cook until onions have softened.
    3. Transfer cooked onions into the bottom of the tagine pot, then layer the chicken pieces on top.
    4. Mix turmeric, cumin, ground coriander and salt in a small bowl. Add remaining 5 tablespoons (75ml) olive oil; mix well. Rub this mixture into the chicken pieces. Place cinnamon sticks on top. Crush the bay leaves and sprinkle them over the chicken. Add chopped coriander and minced ginger. Pour in 125ml water. Cover and put into preheated oven for 50 minutes.
    5. Melt butter in frying pan over low heat. Add sliced pear and honey; cook gently until they have caramelised, about 5 minutes.
    6. Take tagine out of the oven, check chicken is cooked through. Stir in caramelised pear; return to oven for 10 more minutes before serving.


    Use a heavy-bottomed ceramic or cast iron casserole if you haven't got a tagine.


    Chicken tagine with caramelised pears
    Chicken tagine with caramelised pears

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    Reviews in English (17)


    As the previous reviewer said this is a very subtle flavoured tangine and is one I will being using again. I also found the indicated cook time too short. I beleive tangines like curries taste better when cooked long and low. I also love my chicken to fall off the bone. Accordingly I cooked the tangine for two and a half hours at 150C. As I used hard conference pears, I also found that the pears needed a quarter of an hour in the tangine. I know of a similar recipe from Morocco but quines are used instead of pears.  -  09 Feb 2013


    I just love this recipe! And amazingly my kids love it too. Very easy, and so aromatic and tasty, especially with the beautiful cinnamon sticks. (don't scrimp; use real sticks - they are lovely). I have to admit, I did not go subtle with the flavours; I doubled all of them, and I used chicken stock instead of water. I made this in a cast iron casserole; it was perfect. Served it with cous-cous cooked with sultanas.  -  08 Nov 2013


    This was a very subtle flavored dish. We served ours with couscous on the side. I don't have a tagine pot so I used a large round Pyrex bowl and covered it with foil. It took longer than 50 minutes to cook, after this amount of time in the oven the chicken was still raw in places. I had to turn the oven up to 450F, in the end it took almost 2 hours! Defiantly will make this again though.  -  08 Feb 2013