chicken tagine

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic.

632 kcal, 50g protein,	46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre and 1.1g salt per portion.

Chicken leg tagine with prunes, apricots and roasted almonds

onions,

garlic

coriander,

parsley,

olive oil

½ lemon, juice only

salt and black pepper

ginger

cinnamon

½ tsp ground turmeric

chicken legs, skinned,

saffron

chicken stock cube

150 grams/5½oz dried prunes

tbsp sugar

grams/5½oz apricots

grams/3½oz almonds, blanched,

Try this simple one-pot chicken breast tagine. It uses store cupboard basics for a satisfying meal for four, or can be batch cooked for instant dinners.

Moroccan-style chicken with couscous and yoghurt

onion,

garlic cloves, crushed

275 milliliters/10fl oz chicken stock

sea salt and black pepper

chicken breasts

tomatoes

dried apricots or prunes (or both), chopped

tbsp clear honey

natural yoghurt, optional, to serve

Invite a crowd round for a memorable chicken tagine recipe that lights up the dinner table. It's the perfect make-ahead meal served with couscous, salad and pickles.


Easy chicken tagine

chicken breast,

600 grams/1lb 5½oz chicken thighs

harissa paste

vegetable oil

onion, sliced

tsp cumin

tsp turmeric

tsp chilli flakes

450 milliliters/16fl oz chicken stock

100 grams/3½oz dried apricots, quartered

tbsp mint

tbsp parsley

couscous, cooked according to packet instructions

150 grams/5½oz Greek-style yoghurt

almonds

BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives &amp; dried fruit. Be sure to check out the step-by-step tutorial up in the post.

Moroccan Chicken Recipe

tbsp all-natural Ras El Hanout

tsp sweet paprika

tsp black pepper

chicken

Kosher salt

Private Reserve Greek extra virgin olive oil

yellow on ion, chopped

garlic cloves,

oz/28.3 g chopped fresh cilantro

58.5 green olives

37 g raisins (any kind)

47 dry apricots

tbsp/49.14 g tomato paste

chicken broth

Toasted slivered almonds, liking,

In a small bowl, combine Ras El Hanout and the remaining spices to make the rub.

Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)

In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.

Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.

In a small bowl, mix the tomato paste and chicken broth. Pour mixture on top of the chicken as it cooks.

Bring to a simmer for 5 minutes, then, keeping heat on medium-low, cover and cook for 30-45 minutes until chicken is tender and cooked through registering an internal temperature of 165 degrees F or higher.

Garnish with more fresh cilantro and toasted almonds, if you like. Serve over plain couscous.

Like mentioned in the intro, chicken is a go-to meal in our house.  We have not experienced Moroccan spices/flavors before.  We were a bit nervous at the dark coating after the dry rub.  I worried the flavors would be too strong.  We really enjoyed the hard-to-describe range to this dish.  Different, interesting, works well with couscous.  Thanks for opening our eyes to a new set of flavors!

https://content.jwplatform.com/videos/aBWagjew.mp4

A tasty, aromatic chicken tagine recipe. Serve with couscous for a filling supper.

Chicken tagine

grams/4½oz green olives

100 milliliters/3½fl oz olive oil

garlic cloves, chopped

tsp ras-el-hanout (available in some supermarkets or specialist shops)

saffron threads

preserved lemon, peel only, chopped

coriander

parsley

Easy one-pan 30-minute healthy Moroccan chicken tagine. Made with simple and clean ingredients, this juicy chicken tagine is tender and perfectly spice! Made gluten-free, dairy-free, and low-fat. 

Healthy Moroccan Chicken Tagine

½ tsp ground cumin

turmeric

salt (more

tsp black pepper (more

onion

carrots (thinly sliced)

olives

lemon (juiced)

cilantro (roughly chopped)

cilantro leaves

Place chicken tenders onto paper towels and pat dry. Generously season with salt and pepper. 

Combine the spices in a small bowl and set aside. Prepare couscous according to package.

Place large deep saute pan on stovetop and heat 1 Tbsp of olive oil to medium. Add chicken tenders to the pan and cook for 2 - 3 minutes per side. Remove tenders from the pan using tongs and place on a clean plate to the side while you prepare the vegetables.

In the same pan, on medium heat, add sliced onion and carrot coins. Cook for 5 minutes until onion is lightly browned and transparent. 

Add in diced Roma tomatoes, olives, minced garlic, lemon juice, and all the spices. Stir together and cook for additional 5 minutes.

Add chicken tenders back to the pan, stir, and cover with the vegetables. Add in chicken broth and stir in fresh cilantro. Bring to a simmer and cook for an additional 6 - 8 minutes.

Garnish with more fresh cilantro and slivered almonds, if you like. Serve over couscous or any grain!

This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up

One-pan chicken couscous

onion, thinly sliced

chicken breast, diced

good chunk fresh root ginger

harissa paste,

apricots

chickpeas,

couscous

chicken stock

Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.

Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

Just made this tonight.  Spectacular.  Lots of layers of flavors with the chicken that ends up falling off the bone.

I did. the same. I love the long braise in the oven. It’s a keeper!

I enjoyed this dish. Made my own Ras el Hanout spice blend. I did find it a tad too sour for my taste. I think I added a little too much lemon. Next time I’ll up the apricots and raisins and olives because I love them. As always, Suzy, your recipes are flavorful, creative and easy to prepare. Loving your cookbook!

Not too bad !! Needs extra herbs!!
I prefer more herbs than less spices !!
Extra small squares sweet’s potatoes/ white potatoes!! Best taste

<p>This hearty chicken recipe is perfect for dinner parties or weekend entertaining. Succulent chicken thighs absorb all the juicy flavours of the tangy preserved lemon and Sicilian green olives, while the bite-sized kipfler potatoes round out the zing with their creamy, fluffy centres. Served with crusty bread, this delicious tagine recipe is one to dip into every weekend.</p>


Chicken tagine with preserved lemons recipe

20.00 ml extra virgin olive oil

chicken thigh cutlets

onion, halved, thinly sliced

garlic cloves, 12 unpeeled, 3 crushed

lemon juice

small kipfler potatoes, peeled

preserved lemon, flesh discarded, rind thinly sliced

olive

40.00 ml chopped coriander, plus extra leaves, to serve

Crusty bread, to serve

My Chicken Tagine is a wonderful Moroccan stew, uniquely flavored with a variety of spices, dried fruits and olives.

Chicken Tagine

garlic cloves, sliced

tomato,

prunes

lemon rind

green olives

chicken thighs,

cinnamon powder

cumin powder

ginger powder

coriander powder

paprika

Tbsp fresh cilantro, chopped

Tbsp fresh parsley, chopped

garlic cloves, finely chopped

Tbsp honey

saffron threads (optional)

lemon

Toss the chicken with all marinade ingredients. Cover...

Toss the chicken with all marinade ingredients. Cover and marinate in the refrigerator for at least 2 hours, or up to 6 hours.

Heat olive oil in a pan. Add sliced...

Heat olive oil in a pan. Add sliced onions with a dash of salt and sauté for 4-5 minutes. Add garlic cloves and sauté for a minute.

Arrange chicken pieces over onion in one single...

Arrange chicken pieces over onion in one single layer (don't discard remaining marinade). Cover and cook for 5-6 minutes. Flip the chicken over and cook for another 5 minutes.

Arrange tomato slices all over the chicken, along...

Arrange tomato slices all over the chicken, along with apricots, prunes, lemon rind, and olives all around the chicken. At this point you can add ¼ to ½ cup of water to the marinade and add this to the chicken. Continue cooking covered for 35-40 minutes, flipping the chicken from time to time, until chicken is fall off the bone tender. (If you want saucier chicken tagine, you can add up to 1 cup of water)

Taste and adjust the salt. (Note that we...

Taste and adjust the salt. (Note that we have not used much salt in this recipe, as preserved lemons are salty, and we used one good sized lemon)

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The most viewed chicken tagine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine