Moroccan Chicken Tagine (Dutch oven or Crock Pot)

4.75 from 16 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings

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