Moroccan Chicken Tagine With Sun-Dried Tomatoes and Artichokes

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

I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.

Ingredients Nutrition


  1. Cut up chicken and take off the skin.
  2. Put EVOO in a wide pot (so that the chicken can brown) and heat.
  3. Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
  4. Immediately add chopped onion and all spices.
  5. Saute on medium heat for approximately 8-10 minutes.
  6. Add water, artichokes, capers, and sun dried tomatoes.
  7. Reduce heat to low, cover with a tight lid.
  8. Simmer on low for 45 minutes.
  9. Chicken will be falling off of the bone.
  10. Serve with couscous, rice, and/or crusty french bread to sop up the great broth.


Most Helpful

Good comfort food. Served on a bed of quinoa. I added red pepper flakes and it still maintained it's good, subtle flavor.

phillipsjane January 30, 2011

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