Chicken Tagine With Rhubarb Recipe (2024)

Great blend of flavors. Next time I'm going to use stewed rhubarb instead of fussying with the poaching. I think the flavor might be more pronounced And takes a lot of less time. I served it with with roasted red potatoes & egg plant. It was yummy.

Used castelvetrano olives and rhubarb from our garden. Only mild criticism. I don't think it is a good idea to salt to taste at the start of step 3 since the chicken is still not cooked at this stage!

It would be great to print your wonderful recipes with the option of selecting to print with or without the photo. Thank you!

Not sure what the ½ teaspoon of sugar accomplishes since the rhubarb preserve has 1 whole cup of sugar.

Not really a favourite. I found it too sweet and the sweetness over powered the tartness and taste of the rhubarb. If I tried it again I might do what others have suggested and used unsweetened stewed rhubarb. The spices could stand to be bumped up too.

Skip the ½ teas sugar. The rhubarb preserve is plenty sweet.

This dish takes a while to assemble, but is well worth it. I used a drop of ordinary baking vanilla instead of the pricey alternative, and also added some shredded sorrel leaves, which I happen to have in my garden, toward the end of the cooking. Delicious, and I will definitely make this again. I served this with rice and a garden salad.

Too sweet, I'd use half the sugar, maybe no sugar at all.

Fantastic meal, and guests loved it. I would omit the additional rhubarb syrup next time (the syrup that clings to the poached rhubarb is sufficient). The remaining syrup could be made into some delicious co*cktails with mezcal and lime juice, perhaps. Served with strawberry and preserved lemon herbed couscous. Yum!

Made this with a few adjustments. I used skin-on chicken thighs. I doubled the paprika and approx. 2.5x tumeric. I also added some fresh ginger. I used 2 cups of chicken broth and would use less next time. I may try making this dish without the lid on to preserve some of that crispy skin. Dish was easy to prepare and didn't need much maintenance. End result was good. I added the poached rhubarb and syrup and omitted sugar, as the syrup is sweet enough. Would rather use lemon, honestly.

Salt the chicken the day before. Cook chicken according to Instagram video not recipe. Add potato, mushrooms. Don’t add any rhubarb syrup just the rhubarb. Serve with the couscous mixture thing from Trader Joe’s.

If you’re looking for a flavor explosion, don’t drain the fat.

This was an incredibly delicious stew. I couldn't find rhubarb, but I subbed 1/2 c passionfruit pulp and 2 tbs homemade strawberry syrup. I couldn't differentiate the taste of the fruit or the spices--but the chicken, the olives, and the broth (which formed during the cooking--I started with plain water) were just sublime-complex, a little tart, savory, a little sweet, and supremely chickeny. I served it with pearl couscous and iced mint tea.

Made this for a dinner party, and everyone loved it! I used a 10-pack of bone-in, skin-on chicken thighs (about 3.75 pounds). I was worried about the comments re: sweetness, so I omitted the ½ tsp. of sugar in the main recipe and didn’t add any rhubarb syrup to the tagine. Added a bay leaf; rounded up on the spices as suggested; and used smoked instead of sweet paprika. Served with orzo. Made co*cktails with the rhubarb-vanilla syrup + gin + lemon juice + sparkling water. Dish was a big success!

Great dish! I made it with just chicken thighs (4pack skin on, bone in) and the sauce was definitely enough for everything. I would recommend salting throughout just because the green olives didn't add much saltiness to the whole thing and the rhubarb sweetness/tartness really comes through with the warmth from the spices.

This is truly delicious. I love the sweet and tart addition of the poached rhubarb at the end. Instead of cooking on the stovetop the whole time, at step 3 I transferred everything into my Romertopf (could also use a tagine or a dutch oven) and placed in the oven at 350 Celsius until the chicken was tender. I found there was lots of flavorful broth left over after we'd finished the meal. I froze the broth and later used it as the bouillon for risotto, a MIND BLOWINGLY TASTY choice.

Though I poached the rhubarb for the time stated, it fell apart. This resulted in excess sugar being absorbed into the fruit causing the final dish to be way too sweet. Next time, I will roast the rhubarb, as suggested by another reader.

Loved this recipe. Turned the leftover rhubarb syrup into a glaze for chicken later (with miso and a little cornstarch) and it was delicious there too.

If you make your own rhubarb syrup do it during step 3.

Only suggestion I would make is maybe use a half cup or so less liquid - was a bit soupy at first so I cooked down a bit more. otherwise delicious and a great way to use rhubarb which I got in a fruit box and had no idea what to do with that wasn't a pie!

Yummy! I don’t like rhubarb, so used dried apricots instead. No need to add the sugar. Pomegranate molasses might be a good substitute for the rhubarb syrup. I’ll try it next time.

Made with had-on-hand modifications: 3 whole chicken legs (instead of chicken in pieces), a couple tablespoons capers instead of olives, and red and sweet onion for leeks.Very yummy. Really enjoyed. I do not think poaching rhubarb was a waste of time; was ready as soon as it boiled, and syrup will be good in homemade sodas. Was not too sweet imo. But our rhubarb was really juicy which made syrup less sweet!Reminded me a little of the North African Meatballs from this site which I also loved!

When I cooked this it was way too sweet, wondering if there's a big variation in how tart rhubarb is.

This was DELICIOUS. I had to use lemon instead of rhubarb due to the quarantine shortages... I think I used 1 lemon (juice + zest) and added both in step 3. Probably could've found a traditional chicken tagine recipe using lemon but I wanted to experiment with this one. Glad I did... YUM!

Made this with a few adjustments. I used skin-on chicken thighs. I doubled the paprika and approx. 2.5x tumeric. I also added some fresh ginger. I used 2 cups of chicken broth and would use less next time. I may try making this dish without the lid on to preserve some of that crispy skin. Dish was easy to prepare and didn't need much maintenance. End result was good. I added the poached rhubarb and syrup and omitted sugar, as the syrup is sweet enough. Would rather use lemon, honestly.