Chicken Tagine

This is a recipe I first discovered when I was looking for things to cook in my (*cough* my husand’s) new dutch oven. I’ve made it a lot, and it’s a great go-to when you don’t have much in the fridge and want to make something flavorful.

Recipe: (Serves 2 as part of a meal)

  • 2 chicken breasts, skinned
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 3/4 chicken broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • juice of 1/2 lime or lemon
  • 1 cup dried fruit (raisins, prunes, dates, etc.)
  • 1/2 cup cooking wine (white or red, depending on preference)
  • 1 tbsp fresh herbs (parsley, cilantro)
  • 1/2 cup olives or 1 TBSP capers (or both but then omit the 1/4 tsp salt)

Adapted from here


Heat some oil in your dutch oven. Cut chicken into 1″ cubes and season with salt and pepper. Brown chicken in dutch oven. Add onion and garlic and cook for 30 seconds. Add all other ingredients (except a pinch of the fresh herbs) and bring to a boil.

At this point you can add pretty much whatever you think would work. Just make sure you keep a good balance between sweet (from some wines and the dried fruit), the salty (from the olives, capers and salt) and the spicy. 

Let simmer while covered for 45 minutes. If you want to reduce the liquid a bit, take the lid off and continue to simmer for 15 more minutes. 

This recipe is so easy and everything comes out juicy and amazing. For a really decadent treat, substitute the chicken breasts for thighs!

Serving recommendation:

This recipe goes well on top of couscous or quinoa and I like to add a dollop of yogurt on top when I serve. Sprinkle with your herbs.

This goes well in a meal with flatbread, raw carrot salad, and finish off with some almond ghoriba and mint tea.


3 thoughts on “Chicken Tagine

  1. Pingback: Moroccan Flatbreads | 193 Cookery

  2. Pingback: Moroccan Raw Carrot Salad | 193 Cookery

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