Chicken Tagine With Spring Vegetables

READY IN: 1hr 10mins
Recipe by Sarah Chana

A nice change for passover. Adapted from a recipe on

Top Review by susie cooks

This is so delicious! I saw this on and decided to make it. The only differences in the recipe is that one had 5 carrots, sliced that were added with the fennel and it used fresh artichokes. This recipe is a little time consuming but well worth it. It was the first time I used my tagine and it turned out wonderfully. My husband says this is just about his favorite recipe from Zaar! Thanks for posting this fabulous recipe!!!

Ingredients Nutrition


  1. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until translucent, about 5 minutes.
  2. Add next 7 ingredients and 6 tbsps. each parsley, dill, and mint; saute 3 minutes longer.
  3. Scrape contents of skillet into heavy large pot; reserve skillet.
  4. Sprinkle chicken with salt and pepper.
  5. Heat 2 tbsps. oil in same skillet over medium-high heat. Add 1/3 of chicken and saute until golden, about 3 minutes per side. Transfer to pot with onion mixture.
  6. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed.
  7. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots.
  8. Drain artichokes and add to pot.
  9. Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes.
  10. Uncover and simmer until chicken and all vegetables are tender, about 20 minutes. Using slotted spoon, transfer chicken and vegetables to large bowl.
  11. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper.
  12. Return chicken and vegetables to sauce.
  13. Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Re-warm tagine over medium heat. Transfer to large bowl.
  14. Sprinkle with 2 tbsps. each of parsley, dill and mint.

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