Moroccan Spiced Chicken Tagine

Recipe by
Total Time:
60 minutes
Serves: 6-8
Nutrition facts:

240 calories, 9 grams fat

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 Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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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 Moroccan Spiced Chicken Tagine

  • 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.