Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Esther’s Moroccan Chicken Tagine Recipe
    Lost? Site Map

    Esther’s Moroccan Chicken Tagine

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    blucoat's Note:

    This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.
    2. 2
      In a separate saucepan, cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 -30 minutes depending on dryness of prunes.
    3. 3
      Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and ¼ cup of water for 15 minutes.
    4. 4
      Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels.
    5. 5
      Using the same oil and pan, brown chicken on all sides then transfer to the steamed onions and add 1 cup water. (this can be transferred into the tagine at this point and placed in oven ). Cover and simmer for 30 minutes.
    6. 6
      Add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender.
    7. 7
      To serve, place chicken pieces on a serving dish (or simply leave in the tagine). Cover with prunes and sauce, then sprinkle with almonds and sesame seeds (if desired).

    Ratings & Reviews:

    • on August 14, 2008


      What a great recipe. Tastes just like the tagines I had in Morocco. (I did add a dash of sumac.)

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Esther’s Moroccan Chicken Tagine

    Serving Size: 1 (596 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 976.1
    Calories from Fat 499
    Total Fat 55.4 g
    Saturated Fat 11.9 g
    Cholesterol 181.1 mg
    Sodium 185.6 mg
    Total Carbohydrate 71.2 g
    Dietary Fiber 11.7 g
    Sugars 37.5 g
    Protein 55.7 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes