Chicken & Orange Tagine Recipe

An easy fall dinner idea.


4 organic thin-skinned oranges, washed
6 chicken legs, split if very large
1/4 cup olive oil
2 onions, sliced
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1 tsp turmeric
1/2 tsp cinnamon
Pinch saffron
A faint grating of nutmeg
4 garlic cloves, minced
A generous handful or two of finely chopped parsley
1 cup orange juice
1 cup chicken stock
2 tbsp sugar
Salt and pepper
1 cup green olives, pitted if you prefer
Fresh coriander leaves or mint, for garnish


Step 1: Cut each orange lengthwise into 8 wedges. Flick out any seeds.

Step 2: Brown the chicken legs in oil and butter so that the skin looks good, or remove the skin from the chicken legs and proceed with the recipe.

Step 3: Heat the oil in a Dutch oven and gently sauté the onions with the spices, stirring frequently, until soft, about 5 minutes. Add the garlic, parsley, orange juice, chicken stock, sugar, and salt and pepper to taste. Cover and simmer for half an hour.

Step 4: Remove the lid and continue simmering until the chicken is cooked through and the liquid has reduced to a nice sauce, about 20 minutes more.

Step 5: Serve from the pot or in a warm serving dish, scattered with the olives and coriander.

Reprinted with permission from Laura Calder’s Paris Express (2014 HarperCollins Canada).