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Moroccan Spiced Chicken Tagine

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Total Time:
60 minutes
Rated 5 based on 100 votes
Course: Main Recipe
Technique: Bake Recipe
Difficulty: Easy

A tagine, an unglazed clay pot, is typically used to make this Moroccan dish. In case you don't have a tagine, you could use an oven-friendly cast-iron pan with an oven-safe lid.

Take a look at more Main Recipes. You may also want to try Healthy Vegetable Hakka Noodles, Best Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Easy Khao Pad Goong (Thai Shrimp Fried Rice)

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  • 3/4 pound boneless, skinless Chicken thighs, cut into 1/2-inch strips
  • 1/2 teaspoon salt
  • 2 tablespoons Olive oil
  • 1/2 cup chopped red Onion
  • 1 medium-sized zucchini, shredded
  • 1/3 cup drained and chopped sun-dried Tomatoes
  • 2 1/2 cups Chicken broth
  • 3 tablespoons golden Raisins
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon crumbled Saffron threads
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground Nutmeg
  • 1/4 teaspoon ground white pepper
  • 1 cup uncooked couscous
  • 3 tablespoons chopped fresh Cilantro leaves, for garnish

How to Make

  • Sprinkle the chicken with salt.
  • Place the olive oil in a large oven over medium heat. Add the chicken, onion, zucchini and tomatoes.
  • Cook for about 4 to 6 minutes. Stir until the chicken is no longer pink and the vegetables are tender
  • Add all remaining ingredients except the couscous and cilantro.
  • Bring to a boil over high heat. Stir in the couscous, cover, and remove from heat.
  • Let it stand for 5 to 7 minutes or until the liquid is absorbed.
  • Fluff the couscous with a fork. Serve sprinkled with cilantro.