A tagine is a North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthernware cooking dish with a tall, conical lid, which is also called a tagine.  Tagine dishes are famous for slow cooked tender meat, chicken or fish and flavorful vegetables.  No worries if you don’t own a tagine because this Moroccan Chicken Tagine recipe comes out fabulous in a Dutch oven or crockpot.

I start early in the morning, but you don’t have to

When I make this Moroccan chicken tagine recipe, I start early in the morning by going to the market to get fresh ingredients.  I make this dish in a traditional Tagine and begin by cutting the onions, mincing the garlic and putting them in a preheated tagine with olive oil.  If you are using a Dutch oven, most of the steps are very similar.  The crockpot version is even easier because you just add everything and set the crockpot on high for 5 hours.

The next step is to layer the rest of the ingredients.  The layering makes for a beautiful presentation when the cooking is done.  The final step is covering the chicken and vegetables with the herb mixture.  Then it is time to slow cook!

Tagine is served hot and stays in the cooking dish. You can enjoy it with bread and if you like, in the traditional way, eating it by hand. But be careful not to burn your hands or tongue! 

Enjoy!

A few more of our favorite Moroccan recipes:

Harcha (Moroccan Semolina Biscuits)

Zaalouk (Moroccan Eggplant and Pepper Salad)

Moroccan Harira (Lentil, Chickpea and Tomato Soup)

 

How to Cook a Moroccan Tagine without a Tagine Dish

And just in case you want to buy a traditional tagine:

Finding the Best Moroccan Tagine Pot for You

Mediterranean Diet Weight Loss Plan
Moroccan Chicken Tagine

Moroccan Chicken Tagine (Dutch oven or Crock Pot)

5 from 5 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4
Calories 341 kcal

Ingredients
  

Tagine ingredients

  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp extra virgin olive oil
  • 1 pound chicken breasts, cut into bite-sized pieces
  • 3 big potatoes, cut into steak fry sized pieces
  • 2 medium carrots, cut into large (2”) pieces
  • 1 cup fresh or frozen peas
  • 1 large tomato, cut into 6-8 wedges
  • 3 slices lemon, with the skin
  • 1/2 bunch parsley, stems removed and chopped
  • 1/4 bunch cilantro, stems removed and chopped

Herb Blend

  • 1.5 cups water
  • 2 tbsp extra virgin olive oil
  • 1 tsp Salt
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 1 tsp Pepper
  • 2 tsp paprika powder
  • 1/2 tsp saffron (optional)

Instructions
 

  • Preheat oven to 375.
  • In a Dutch oven, heat up 2 Tablespoons olive oil. Sauté onions and garlic for a few minutes until soft.
  • Layer rest of tagine ingredients (except for herb blend) with parsley and cilantro on top.
  • In a 2 cup measuring cup add 1 ½ cups water, 2 Tablespoons olive oil and the dried herbs. Mix well.
  • Pour water/herb mixture over tagine ingredients.
  • Cover Dutch oven and bake for 1 hour.
  • Remove cover and bake for ½ hour more.
  • Crockpot version:
  • Add all ingredients making sure that chicken is under liquid.
  • Cook on high for 5 hours.

Nutrition

Calories: 341kcalCarbohydrates: 18gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 73mgSodium: 751mgPotassium: 904mgFiber: 5gSugar: 7gVitamin A: 6918IUVitamin C: 41mgCalcium: 67mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
342 Shares

2 Comments

  1. Annette Stehouwer September 16, 2020 at 8:00 pm - Reply

    Delicious!! The lemon is such a great flavour along with herbs, spices and onion.

  2. Lesley Nicholls September 14, 2020 at 12:15 pm - Reply

    Will try this version, sounds good. I love tajine served on a pile of buttery couscous…yummy! I like the variation with olives and preserved lemon.

Leave A Comment

Recipe Rating




Mediterranean Living

Our Newsletter

Get seasonal recipe ideas as well as special offers on our online programs, live webinars and video releases. Sent once a week.

342 Shares