Savory Moroccan Chicken Tagine

Moroccan chefs really slam dunk it when it comes to cooking flavorful and interesting stews. One reason these special stews are so tasty is that many Moroccans cook their meat and veggie meals in a tagine. Its cone-shaped lid and spacious cooking surface help to seal in all of the essences of the spices, meat, and vegetables that blossom together during cooking. The unique shape of this magic vessel provides a natural moisture-sealing canopy that yields stews that are infused with wonderful aromas and tastes, and meat that is moist and tender. 

When you pair the tagine cooking method with the almost-infinite blends of rich spices used in Moroccan cooking, you can count on nearly never-ending possibilities for amazing stews that can be created in a tagine. Tagine can be made with meat, chicken fish,or even completely vegan. 

This version of chicken tagine includes some of my favorite stew ingredients in combination with a noteworthy presence of lemon, olives and spices. Watch for other tagine ideas coming soon . . .


4-5 chicken thighs

1 c. frozen peas

2 c. baby carrots

1 red bell pepper, sliced

1 yellow onion, chopped

3 cloves garlic, minced

⅓ lemon, sliced thinly

¼ c. olives

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh cilantro, chopped

2 Tbsp. olive oil

1 tsp. ground ginger

2 tsp. turmeric

1 tsp. saffron 

1 tsp cinnamon 

3 c. water

Salt and pepper

Heat olive oil in a skillet over medium high heat. Brown both sides of the chicken breasts. Add the onions, garlic, spices and about 3 cups of water. Transfer the ingredients to your tagine. Cover the tagine and simmer for 20 minutes on medium low heat until chicken is cooked and tender. Stir periodically and add water if necessary. 

Add the frozen peas, carrots, red bell peppers, lemon slices, and olives. Cover and cook again until the flavors meld together, about 10 more minutes. Add water as needed. If there’s too much water, uncover the tagine and let the water evaporate a bit. Add salt and pepper to taste and top with parsley and cilantro. Serve with couscous, rice or bread.

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