Moroccan Chicken Tagine

Moroccan Chicken Tagine

Moroccan Chicken Tagine

A classic North African dish loved by many, Moroccan chicken tagine is laden with a rich blend of exotic spices which are perfectly balanced. It is named after the earthenware in which it is traditionally cooked and served. The dish is typically slow cooked meet rubbed in a mix of Moroccan spices. A delicious vegetarian tagine can be prepared with a mix of vegetables as well.

The delicious meal is warm and comforting, never failing to please everyone at the dining table.You don’t have to travel all the way to Morocco or visit a Moroccan restaurant to indulge in this lovely traditional dish, you can make it at home in less than an hour 45 minutes to be precise. The ingredients are easily accessible, and the steps are surprisingly very easy to follow.

Eager to taste? Follow this simple, authentic Moroccan chicken tagine recipe!

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Course: Main Cuisine: Moroccan


  • 1 tbsp olive oil

  • 4 chicken breasts

  • 1-2 garlic cloves, minced

  • 1 medium onion, chopped

  • 1 tbsp turmeric

  • 1 tbsp curry powder or curry paste

  • 2 tsp smoked paprika

  • 1 tsp mustard powder or prepared mustard

  • 2 tsp cinnamon

  • salt to taste

  • 1 cup/250 ml chicken stock

  • 6-8 black olives

  • 4 slices of preserved lemons

  • 2 cups/700g butternut squash cubed (I used frozen)


  1. Preheat the oven to 350F/180C. This will get your oven to the right temperature, so your Moroccan chicken tagine can start cooking properly from the get-go.

  2. Season the chicken breasts with a sprinkle of salt evenly on both sides.

  3. Pour 1 tbsp of olive oil into a large, deep pan to generously coat the bottom.

  4. Let the oil heat over medium heat until it begins to shimmer.

  5. Place the chicken breasts in the pan with the skin side down and leave to sear for 5 minutes.

    Turn the chicken breasts skin side up and repeat. The skin will become crispy, but the

    breasts will not cook all the way through.

  6. Remove the brown chicken breasts from the pan and set them aside on a separate plate

    but leave the pan on medium heat.

  7. Add onions to the pan and spread them out evenly. Leave to sauté for 5 minutes, stirring

    occasionally. This creates a rich sweet flavor.

  8. Add garlic and let it sauté for a minute longer.

  9. Add turmeric, curry powder or curry paste, smoked paprika, mustard powder or prepared

    mustard and cinnamon. The spices are added near the end of the cooking time to avoid

    cooking off the flavors.

  10. Place the chicken breasts back into the pan, then add chicken stock, preserved lemons,

    olives and butternut squash. Stir lightly and bring to a boil. The chicken stock adds depth

    to your tagine.

  11. Cover the pan with a lid and remove from the heat.

  12. Place the pan in the preheated oven and leave to cook for 20 minutes.

  13. Uncover the pan and leave to cook for an additional 15 minutes in the oven.

  14. Let it rest for 10 to 15 minutes then serve with rice or couscous.

Some Helpful Tips

  • Be careful when browning the chicken breasts. They tend to stick to the pan.

  • Make sure to avoid overcooking the chicken breasts! This will make them dry.

  • You may store your tagine in the fridge for 3 to 4 days, but remember to gently warm until

    the chicken is heated through
    This exotic dish will certainly be a great, interesting twist to your next family dinner or dinner party. Enjoy your homemade Moroccan chicken tagine!

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