Chicken Tagine

"Recipe is from Cooking Light magazine. There are several recipes for this already posted but I really liked the ingredients in this one. Serve alongside roasted or steamed green beans with slivered almonds."
photo by Impera_Magna photo by Impera_Magna
photo by Impera_Magna
Ready In:
1hr 30mins




  • Combine first 5 ingredients in a small bowl, and rub over chicken.
  • Place chichen pieces in a 13 X 9-inch baking dish; add the broth and the next 5 ingredients (broth through tomatoes).
  • Cover and bake at 400 degrees for 1 hour or until chicken is done.
  • Serve the tagine over the couscous, and garnish with cilantro sprigs, if desired.

Questions & Replies

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  1. Hey..! Its have tasty sound i really wondered<br/> Shimano Reels
  2. Really good! I didn't have any green olives, I will have to try it again with them. It was really good, but it seemed like it was missing something. I did add a can of drained garbanzo beans- because they are yummy and authentic. The lemon rind was my favorite taste in here- so next time I will add more, more garlic too (I love my garlic!) and I might try a dash of cayenne like someone suggested. I served it with couscous. I will make this one again- it is SOOOO EASY!!
  3. This was super easy and very flavourful. I followed the recipe except that I omitted the extra salt and used boneless skinless chicken breasts and thighs. I was surprised that there are no onions in this, but I didn't miss them! I served over whole wheat couscous, but will try leftovers over rice.
  4. The spice was great in this. I think I'll add some cayenne pepper next time. I used regular chicken stock.. Figured it was the same as adding salt later ;)
  5. Very tender chicken, flavorful and a cinch to make. Followed the directions except for the olives... didn't have any. Served with whole wheat couscous and it was yummy! Next time, I will serve it w/ rice. Thanks for a quick and easy recipe that certainly doesn't taste like it!


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