1/4 Photos of Chicken Tagine
An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine.
My Private Note
Units: US | Metric
- 1Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
- 2Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
- 3Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
- 4Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
- 5Continue cooking over a low heat.
- 6When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
- 7Cover and cook until the vegetables are done.
- 8Add a few olives, if desired.
- 9Bring to the table while it is still bubbling.
Browse Our Top Stew Recipes
Nutritional Facts for Chicken Tagine
Serving Size: 1 (370 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 767.9
- Calories from Fat 431
- Total Fat 47.9 g
- Saturated Fat 9.4 g
- Cholesterol 139.2 mg
- Sodium 211.9 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 6.5 g
- Sugars 8.3 g
- Protein 49.5 g