Chicken Tagine With Potatoes and Peas (Morocco -- North Africa)

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This recipe comes from the 2002 cookbook, Mediterranean Street Food. This original of this recipe called for a whole chicken, cut into 8 pieces, but I've used 6 chicken breasts, bone in.

Ingredients Nutrition


  1. In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
  2. Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
  3. Add peas, lower the heat & simmer for 5 minutes more.
  4. If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!


Most Helpful

This was really delicious!
This is phantastic dish that can be prepared in advance. The quantity of spices depends on your taste and on the quality of them! I think you can't really do something wrong with this recipe.
I prepared at the same time some fresh bread and we enjoyed both together.
Thanks a lor for posting this recipe.

awalde January 26, 2012

I made this dish with chicken legs and thighs since they are the DH's faves. It was tasty, but as another reviewer suggested, seemed to be lacking something. I thought it was perhaps because, not having a wide enough pot.casserole, I'd had to use quite a bit of water to cover the chicken, onions and spices, and maybe I didn't boil it down quite enough at the end. I might also try adding a little more of the spices next time as well (+ maybe a touch of cayenne?); no way can I find Harassa paste in *my* neighborhood! But it's definitely a recipe worth playing with!

l'ecole June 03, 2010

DH really enjoyed this tagine. He said that it reminded him of home. Made for NA*ME Tag

Nasseh March 15, 2010

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