tagine recipe

A delicious Tunisian-inspired Tagine (with your choice of  Chicken or chickpeas)  Carrots, Cous Cous and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable! 
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Tunisian Tagine (w/ Chicken or Chickpeas) Couscous &amp; Green Harissa Sauce

chicken or

salt and chili powder

carrots

onion

ginger-minced

garlic cloves- rough chopped

cumin

coriander

turmeric

cinnamon

caraway seeds, optional but very tasty

salt

sugar

tomatoes

¼ cup dried apricots, diced (or sub raisins)

water

couscous

yogurt yogurt

Italian parsley, small stems OK

garlic

jalapeño

½ teaspoon smoked paprika

coriander (or cumin)

In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it&#8217;s golden brown. While chicken is searing, prep the veggies.

Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.

When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven).  Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it&#8217;s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.

While it&#8217;s baking, make the Green Harissa Yogurt Sauce &#8230;by placing the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices &amp; salt.

After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.

We’ve found so many fabulous recipes on this site- thank you!
I wanted to share that I made this in the slow cooker (because we didn’t have any oven-proof pots/pans that were big enough) and it turned out great! Just threw all the ingredients in and cooked it on low for 4 hrs. I added pearl couscous at the end and cooked it 15 min longer on low. 
I bet the original method of cooking this dish makes it all the more delicious, but wanted to share this option too!

This is the third recipe I've made  from this site and it was absolutely amazing!! Made it with just the chickpeas, reduced the cumin by half because I don't like the taste of cumin and the dish was perfect. I can't wait to try more recipes.

This chicken is fall off the bone tender, seasoned with smoked paprika, cumin, and a little cayenne for heat, and then slow roasted with chicken broth, so good!

Skillet Roasted Moroccan Chicken and Olive Tagine

smoked paprika

cayenne pepper

chicken breasts

extra virgin olive oil

onion,

garlic,

ginger

chicken broth

lemon juice

acorn

olives,

medjool dates, pitted and roughly chopped

pomegranate

cilantro

1. Preheat the oven to 400 degrees F. In a small bowl, mix together the paprika, cumin, cayenne, salt, and a pinch of pepper.2.&nbsp;Heat the 2 tablespoons olive oil in a large dutch oven or cast iron skillet set over medium high heat. Rub the chicken all over with the spice mixture, reserving&nbsp;any remaining spices left in the bowl. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.&nbsp;3.&nbsp;To the same skillet, add the onion, garlic, and ginger. Cook, stirring occasionally until the onion is fragrant, about 8-10 minutes. Slowly pour in the chicken broth and lemon juice. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Arrange the squash around the chicken. Drizzle lightly with 1 tablespoon olive oil and season with salt and pepper. Sprinkle any remaining spice mix over the dish. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the olives and dates, and return to the oven for another 10-15 minutes or until the chicken is cooked through.&nbsp;4. Serve the chicken topped with pomegranate, cilantro, and the pan juices in the skillet. EAT!

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Top 2 tagine recipe recipes from across the web

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The most viewed tagine recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine