A fragrant one-pot chicken dish with lemon, cinnamon, gentle spices, pumpkin, olives and naturally sweet dried fruit.

Sweet, savoury and bright with lemon, this generous one-pot dish is made for a slow afternoon or an easy family dinner. Chicken cooks gently with onion, garlic, cinnamon and bone broth before pumpkin, apricots, figs and olives are added to create a sauce that is rich without feeling heavy.

The dried fruit softens into the broth, the olives provide a salty counterpoint and the lemon keeps every mouthful lively. Serve it with couscous, rice or warm bread to catch the sauce.

 

What Is a Tagine?

Tagine refers both to a slow-cooked dish from the Maghreb of North Africa and to the shallow earthenware cooking vessel with its distinctive conical lid. The shape helps steam condense and return to the food as it cooks.

You do not need a traditional tagine pot to make this recipe. A heavy-based casserole or Dutch oven with a close-fitting lid works well on the stovetop or in the oven. If you do use an earthenware tagine, follow its manufacturer’s instructions because some vessels require seasoning or a heat diffuser.

Ingredients

·       1 whole chicken, approximately 1.6–1.8 kg, jointed into 8 pieces

·       1 teaspoon sea salt, plus extra only if needed

·       Freshly ground black pepper

·       2 tablespoons extra-virgin olive oil

·       1 large brown onion, thinly sliced

·       3 garlic cloves, thinly sliced

·       1 teaspoon ground cumin

·       1 teaspoon ground ginger

·       1/2 teaspoon ground turmeric

·       1 cinnamon stick, or 1/2 teaspoon ground cinnamon

·       1 cup (250 ml) prepared Broth & Co Chicken Bone Broth

·       300 g pumpkin, peeled and cut into 3 cm pieces

·       1/2 cup (90 g) dried apricots

·       4 dried figs, halved

·       1/3 cup (55 g) pitted green or black olives

·       Finely grated zest and juice of 1 lemon

·       1/2 cup flat-leaf parsley leaves, roughly chopped

·       1/3 cup (45 g) toasted almonds, roughly chopped

·       Cooked couscous, rice or warm flatbread, to serve

Stovetop Method

·       Pat the chicken dry with paper towel. Season with the measured salt and black pepper.

·       Heat 1 tablespoon of the olive oil in a large heavy-based casserole over medium-high heat. Brown the chicken in batches for 3–4 minutes on each side. Transfer to a plate.

·       Reduce the heat to medium. Add the remaining olive oil and the onion and cook for 6–8 minutes until soft and lightly golden.

·       Add the garlic, cumin, ginger, turmeric and cinnamon. Stir for 30 seconds until fragrant.

·       Return the chicken to the casserole. Add the prepared bone broth and lemon zest and bring to a gentle simmer.

·       Cover, reduce the heat to low and cook for 25 minutes.

·       Add the pumpkin, apricots, figs and olives, arranging them around the chicken. Cover and cook for another 25–30 minutes, until the pumpkin is tender and the chicken reaches at least 75°C in its thickest part.

·       Stir in the lemon juice. Taste the sauce before adding any extra salt because the broth and olives already contribute seasoning.

·       Scatter with parsley and toasted almonds and serve with couscous, rice or warm flatbread.

Oven Method

·       Preheat the oven to 180°C conventional or 160°C fan-forced.

·       Brown the chicken and prepare the onion, garlic and spices on the stovetop as described above, using an ovenproof casserole.

·       Return the chicken to the casserole and add the bone broth and lemon zest. Bring just to a simmer.

·       Cover and transfer to the oven for 25 minutes.

·       Add the pumpkin, apricots, figs and olives. Cover and cook for a further 25–30 minutes, until the chicken reaches at least 75°C in its thickest part and the pumpkin is tender.

·       Finish with lemon juice, parsley and toasted almonds, then serve.

 

Useful Cooking Notes

·       Add the pumpkin and dried fruit halfway through cooking so they soften without completely disappearing into the sauce.

·       Choose firm pumpkin varieties such as Kent or butternut so the pieces hold their shape.

·       Green olives are usually sharper and brighter; black olives tend to taste softer and fruitier.

·       If the sauce reduces too quickly, add a small splash of hot water or prepared broth.

·       For a thicker sauce, remove the lid for the final 10 minutes of cooking.

·       Do not wash raw chicken. Keep utensils and boards used for raw poultry separate from ready-to-eat ingredients.

Easy Variations

 

What to Serve with Chicken Tagine

·       Couscous with parsley, mint and lemon zest

·       Steamed basmati or brown rice

·       Warm flatbread

·       A simple cucumber, tomato and herb salad

·       Roasted cauliflower or green beans

·       Plain yoghurt with lemon and mint

Storage and Reheating

Cool leftovers promptly and refrigerate in a covered container. Reheat only the amount needed until steaming hot throughout. The flavours often deepen overnight, making this a useful make-ahead meal.

If freezing, leave off the parsley and almonds and add them after reheating. Pumpkin becomes softer after freezing but remains suitable in the sauce.

Where Bone Broth Fits

In this recipe, bone broth is first a cooking ingredient. It carries the spices, helps keep the chicken moist and creates enough sauce for couscous or rice. It also contributes naturally occurring protein and collagen-associated amino acids, but the nutrition of the finished meal comes from the complete combination of chicken, vegetables, fruit, broth, nuts and accompaniments.

Learn more in Bone Broth Benefits: The Complete Guide to Gut Health, Protein, Recovery & Healthy Ageing and Freeze-Dried Bone Broth Explained | Benefits, Nutrition & Why It Matters.

Frequently Asked Questions

Can I make this without a tagine pot?

Yes. A heavy casserole or Dutch oven with a close-fitting lid is ideal.

Can I use boneless chicken?

Yes, although bone-in pieces stay succulent during slow cooking. If using boneless thighs, begin checking them earlier and add the pumpkin sooner so everything finishes together.

Can I prepare it ahead?

Yes. Prepare it a day ahead, chill promptly and reheat until steaming hot. Add the parsley and almonds just before serving.

Is the dish very sweet?

The dried fruit provides noticeable sweetness, balanced by lemon and olives. Use half the dried fruit for a more savoury result.

Which Broth & Co broth should I use?

Chicken bone broth has a lighter flavour, while beef bone broth creates a darker, richer sauce. Which Broth + Co Bone Broth Is Right for You? A Complete Comparison Guide can help you compare the formats.

More Recipes to Explore

·       Mediterranean Bone Broth Recipes

·       30 Traditional Whole-Food Recipes for Modern Australian Kitchens

References and Further Reading

·       Oxford Companion to Food: Tagine

·       FSANZ food safety basics

·       Safe Food Australia: poultry cooking guidance

Final Note

This is the kind of one-pot meal that rewards a little patience: citrus, spice, sweetness and savouriness settling into one generous sauce. Set it in the middle of the table and let everyone help themselves.