The Chicken Tagine recipe is my understanding of the standard lazy cooked Moroccan dish. Heavenly chicken thighs, onions, olives, saved lemons, and flavors get together to make a rich and fragrant stew-like gala that will make them lick your plate clean. Also, before you start flipping out about not having a tagine pot, don’t pressure! You shouldn’t even mess around with one to make my recipe.


Chicken Tagine Marinade:

  • 6 medium chicken thigh, bone-in, and excess fat and skin trimmed
  • Salt and pepper, to taste
  • ½ teaspoon (1 g) ginger, minced
  • 1 teaspoon (2 g) garlic, minced
  • ½ teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) smoked paprika

Chicken Tagine:

  • 2 tablespoon (28 ml) olive oil
  • 1 medium onion, sliced
  • 3 teaspoons (6 g) garlic, minced
  • 1 teaspoon (2 g) ginger, minced
  • 1 teaspoon (2 g) ground coriander
  • ½ tablespoon (3.5 g) paprika
  • 1 teaspoon (2 g) ground cumin
  • 2 small bay leaves
  • ½ teaspoon (1 g) cayenne pepper
  • 1 14-ounce can chickpeas, rinsed and drained
  • ½ cup apricots
  • 1 cup (240 ml) chicken stock or water, more as needed
  • 1 ½ cup (195 g) green olives


  • 1 tablespoon (4 g) fresh parsley, chopped
  • 1 lemon, thinly sliced plus extra for serving

~ Step by step instructions to Make Chicken Tagine Recipe ~

  1. Spot chicken thighs in an enormous bowl, then, at that point, salt and pepper. Then, add garlic, ginger, cumin, and paprika.
  2. Blend chicken in with a spoon or hands until they are all around covered with flavors. Put away in the refrigerator until prepared to utilize or marinate for as long as 24 hours.
  3. Setting up the Chicken Tagine
  4. At the point when prepared to cook, heat a skillet or enormous pot with around 2 tablespoons of oil, and afterward brown the chicken for around 3-5 minutes until the chicken is brilliant brown. Eliminate and put away. Channel any overabundance of oil from the skillet. (Utilize a broiler-resistant skillet assuming you need to make the stove prepared rendition.)
  5. Add onions, garlic, ginger, coriander, smoked paprika, cumin, sound leaves, cayenne pepper, and salt to taste. Mix for around 3-4 minutes for the flavors to meet up and the onions to wither.
  6. Add chickpeas and apricots. Pour in chicken stock or water, then, at that point, olives. Season with salt and pepper, being cautious with the salt.
  7. Return the chicken to the skillet alongside the collected juice from the chicken and cut lemons.
  8. Stove Baked Chicken Tagine
  9. Preheat broiler to 325/163. Spot the chicken in the broiler and prepare for around 35 minutes.
  10. Eliminate and present with Moroccan couscous, embellished with parsley and more lemon cuts, whenever wanted.
  11. Burner Chicken Tagine
  12. Decrease hotness and cook covered for around 25 minutes or until chicken is cooked through. As the chicken cooks, add more fluid if necessary. Change flavors to taste.
  13. Eliminate from heat, sprinkle with parsley, present with this Moroccan couscous and additional lemons, whenever wanted.

What identity is a chicken tagine?

While this heavenly dish is normally connected with Morocco, it is really a Berber dish. Berbers are an ethnic gathering local to North Africa, including Morocco, Libya, Tunisia, Algeria, and different nations.

Chicken Tagine versus Chicken Stew

Soup is soupy; a stew is thicker yet at the same time might be served in a bowl. Then, at that point, there’s tagine, and however it is delegated a stew, you can serve this on a plate, and it won’t runoff.

A misstep many make is adding a lot of fluid to this formula. Essentially, tagine steams itself and browns for that brilliant caramelized taste. The upside of having a true tagine is that the state of the top permits getting away from steam to consolidate and dribble down once more into the stew.

How would I utilize a tagline?

A long time back, in antiquated kitchens, a wood fire was the essential cooking technique. These exceptional pots capitalize on the hotness and are intended for the burner or broiler.

Serving and Storage Instructions:

I live to serve Chicken Tagine in a bowl over white rice (basmati is my decision for this formula), yet it’s typically thick enough for a plate. Also, don’t fail to remember the flatbread.