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Moroccan Spiced Chicken Tagine Recipe

Moroccan Spiced Chicken Tagine is a popular Moroccan Main
Author :
On :
Thursday, 20 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Moroccan Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 6-8
Rated 5 based on 100 votes

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.


  • 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 Moroccan Spiced Chicken Tagine:

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


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