Chicken Tagine Recipe With Dates

Chicken and date tagine

  • serves 4
  • Easy

The best chicken tagine recipe we've ever made. The dates and squash, both in season now give this dish a lovely savoury-sweet flavour. If you've never made your own spice blend then this is the recipe for you, it's easy to whizz up and then it's done, and it makes all the difference to this sharing dish.


Try this chicken and date tagine, then check out our lamb tagine and vegetarian tagine.



  • chicken thighs 8, skin on
  • butternut squash 1 small, peeled and cut into chunks
  • red onion 1, cut into wedges
  • chicken stock fresh, cube or concentrate made up to 300ml
  • cherry tomatoes 400g tin
  • cinnamon 1 stick
  • medjool dates 8, halved
  • coriander leaves from a large bunch


  • red onion 1 small, roughly chopped
  • garlic 2 cloves, roughly chopped
  • root ginger thumb-sized piece, roughly chopped
  • ground cumin 1 tsp
  • paprika 2 tsp
  • mild chilli powder 1 tsp
  • coriander roots from a large bunch
  • lemon 1, zested and juiced
  • olive oil


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.

  • Step 2

    Brown the chicken thighs all over in a tagine or large, wide pan. Scoop out then add the spice paste and cook for a few minutes until fragrant. Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce). Cook uncovered in the oven for 1 hour – the chicken should be browned and cooked and the sauce reduced. Add the dates for the last 20 minutes of cooking. Scatter with coriander and serve with buttered couscous.

Nutritional Information

  • Kcals 952
  • Fat 57.4g
  • Carbs 47.2g
  • Fibre 5.5g
  • Protein 63.3g
  • Salt 1.34g