Go Back Email Link
Overhead view of Moroccan chicken tagine with dates and carrots served over couscous on a white timber background, styled with small bowls of coriander and sliced chilli, scattered herbs and a fork in natural light.

Moroccan Chicken Tagine with Dates & Honey

This Moroccan Chicken Tagine with Dates & Honey delivers the deep, aromatic flavours of North Africa with minimal effort. Tender chicken thighs are slow-cooked with warm spices, carrots, and orange juice, then finished with honey and dates for a perfect sweet-savoury balance. A true set-and-forget comfort food.
Print Recipe Pin Recipe
Prep Time:30 minutes
Cook Time:5 hours
Total Time:5 hours 30 minutes
Course: Dinner
Cuisine: Middle Eastern, Moroccan
Keyword: chicken tagine with dates, easy Moroccan chicken, Moroccan chicken tagine, one pot chicken dinner, slow cooker tagine
Servings: 4 to 6
Author: Kate Brodhurst

Equipment

  • Slow Cooker OR
  • Large flameproof casserole dish or Dutch oven

Ingredients

  • ¼ cup plain flour, seasoned with salt and pepper
  • 8 chicken thigh cutlets, trimmed of excess fat
  • 1 tablespoon olive oil
  • 20g butter
  • 1 onion, sliced
  • 3 carrots, cut into 2cm thick slices
  • 6 cloves garlic, finely chopped
  • ½ cup fresh orange juice
  • 1 ¼ cups chicken stock (2 cups for stovetop - see notes)
  • 8 fresh Medjool dates, halved and de-stoned
  • ¼ cup honey

SPICE MIX

  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon dried chilli flakes
  • 1 whole cinnamon stick

TO SERVE

  • Cooked couscous or rice
  • Toasted flaked almonds, coriander and sliced chilli
  • Flatbread or crusty bread, optional

Instructions

SLOW COOKER METHOD

  • Make the Spice Mix. Combine all spices in a bowl and set aside.
  • Coat the chicken pieces in seasoned flour, shaking off any excess. Heat oil in a large pan over medium high heat. Brown the chicken in batches until golden on all sides. Transfer chicken to an insert of a slow cooker, or set aside on a plate for stovetop method (see stovetop instructions in notes below).
  • In the same pan, add butter and allow to melt. Add the onion and carrot, cooking for 5 to 7 minutes or until the onion has softened. Add the garlic and prepared Spice Mix. Cook for 1 to 2 minutes until fragrant.
  • Add the orange juice and chicken stock to the pan, scraping the bottom to lift any browned bits. Bring to a simmer then carefully pour it over the chicken in the slow cooker.
  • Cover and cook on LOW for 4 to 5 hours, or until the chicken is cooked through and tender.
  • Add the dates and honey to the slow cooker. Turn heat to HIGH and cook, uncovered, for 45 to 60 minutes until the sauce thickens slightly.
  • Taste and adjust seasoning with salt if needed. Serve hot with cooked couscous or rice and/or flatbread. Garnish with toasted almonds, fresh coriander, and chilli if desired.

Notes

  1. MEASUREMENTS
    We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml
  2. STOVETOP METHOD
    1. Follow recipe as above up to Step 3 then in Step 4, add 2 cups chicken stock (rather then 1 1/4 cups).
    2. Return chicken to the pan and bring to a simmer. Reduce heat to low, cover with a lid and simmer for 45 minutes or until the chicken is cooked through and tender.
    3. Add the dates and honey to the pan, stir to combine then increase heat to medium and simmer, uncovered, for 20 to 30 minutes or until the sauce thickens slightly. Season to taste before serving.
  3. CHICKEN
    Use bone-in, skin-on thighs, drumsticks, or marylands for best results. Chicken breast tends to dry out, but still can be used.
  4. USE FRESH SPICES
    Fresh spices make a big difference. If yours have been in the cupboard for over a year, consider replacing them for the best flavour.