Today we come with a chicken tagine with pears and apples that will drive you crazy. A very easy recipe cooked over low heat, with which you will get a dish with a lot of flavor.

The tagine is traditional in the cuisine of the Middle East and North Africa, and is particularly popular in Morocco, Tunisia and Algeria. A tagine can be prepared in many ways, but the common elements are always the olive oil and the pot in which it is cooked.

The tajine , as a utensil, is traditionally made of ceramic and always has two parts: the base, which is a low saucepan, and the lid, which is cone-shaped and makes the broth or water in the recipe condense little by little, and the meat is completely tender and juicy. The temperature when cooking in it should be medium-low.

The tagine that I have used is Revol porcelain and besides being of a very high quality (which makes it distribute the heat evenly everywhere), it is beautiful and will look perfect on your table. It is suitable for all heat sources and since it can also be used at high temperatures, we can use the base to brown the meat or chicken before cooking the tagine.

The most popular tajine recipes are lamb, but with chicken it is so delicious that I can't resist preparing it over and over again. Go ahead and substitute the chicken for your favorite meat -in that case you will only have to adjust the cooking time so that the meat is tender.

Porcelain tagine Revol

Ingredients _ 

  • 170ml of honey
  • The juice of 1 lemon
  • 2 pears
  • 2 apples
  • 2 carrots
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground pepper
  • 3 tablespoons of ras el hanout*
  • 2 tablespoons olive oil
  • 1 boneless, skinless free-range chicken
  • 2 onions
  • 2 crushed garlic cloves
  • 1 piece of fresh ginger, peeled and grated
  • 20g of butter
  • 2 tablespoons of sliced ​​almonds

*Ras el hanout is a mixture of spices used in Moroccan cuisine and that you can make yourself by mixing ground black pepper, ground cumin, ground cardamom, ground nutmeg, ground cinnamon, hot paprika and ground ginger.



  1. Put the chicken with half the ras el hanout in a bowl and leave to macerate for half an hour.
  2. With the help of a Miyabi knife , cut the chicken into pieces.
  3. With the help of the Pallarès knife , finely chop the onions and chop the carrots. Cut the pears and apples in quarters and these in half. Reserve.
  4. Put 300ml of cold water, honey, lemon juice, pears and apples, cinnamon and pepper in a Revol tagine over medium-high heat. Bring to a boil and lower the heat to medium. Cook over low heat, uncovered, for 25 minutes or until pears are tender. Let cool. Drain, reserving liquid. Separate the pears.
  5. Preheat the oven to 180°C. Heat 1 tablespoon of oil in the tagine over high heat and brown the chicken pieces. Remove to a plate, and in the same oil, add the chopped onion and crushed garlic and sauté for 5 minutes or until soft.
  6. Add the garlic, ginger and the rest of the ras el hanout. Cook, moving for 1 minute. Add the chicken to the tagine with the broth from the pears and apples, and the chopped carrots, cover with the lid and leave to bake for an hour.
  7. Meanwhile, heat the butter in a nonstick skillet over medium-low heat. Add the pears. Cook 2 to 3 minutes on each side or until golden brown. Remove the tagine from the oven and add the pears and apples along with the sliced ​​almonds.
  8. Bake uncovered for a further 20 minutes.
  9. Serve with cooked couscous sautéed with raisins and finish with some chopped fresh coriander on top.

Revol porcelain tagine , Pallarès carbon steel knife and Miyabi damascus steel Japanese knife

Recipe author: Lola from Loleta Life, Food&Market


maria teresa marban said:

Lo hice ayer, tenía ras al hanout comprado en Marrakech y deseaba darle uso. Lo h¡ice en la crockpot, 4 horas a fuego alto ( la mía es la russel hobbs con 2 posiciones bajo y alto). REsultado delicioso! Además el olor de las especies inundando la cocina era lo más. Diferecias: sellé el pollo y directo a la olla con las frutas y la zanahoria, la mitad del agua y menos de la mitad de la miel para que fuera menos dulce. Mi hijo ha pedido quitarle el jenjibre para la próxima :)
Gracias x la receta

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