Moroccan Chicken Tagine

Craving some comfort food that will blow your taste buds away? Make this flavorful Moroccan chicken tagine for an easy and nourishing meal! Gluten-free, grain-free, dairy-free.

Homemade Moroccan Chicken Tagine

If you’re new to tagine or Moroccan cuisine in general, think of bold flavors and a combination of hearty ingredients. This chicken tagine is similar to a slow-cooked stew, and I love how easily it can be thrown together in one pot.

Even better, you probably already have the ingredients! Tagine is usually made with potatoes, carrots, onions, tomatoes, and garlic. What makes it taste of Morocco are the spices: turmeric, ginger, cumin, coriander, cinnamon, cayenne pepper, and paprika.

Don’t worry if you don’t have all the spices; tagine is very versatile since it actually varies quite a bit from region to region. Feel free to make substitutions with other vegetables or skip out on some of the spices.

Don’t Have a Tagine?

Another disclaimer: you do not need a tagine to make tagine (I know, sounds ironic). Instead, you can use a Dutch oven, cast iron pan, deep dish skillet, or heavy-bottomed pot that will distribute heat evenly. Crock-Pots and slow cookers need more cooking time.

The traditional tagine is a clay vessel consisting of a base and a conical lid, which keeps the moisture in. While the food simmers slowly, steam rises and condenses before falling back down to the pot. The circulation enhances flavor and allows food to be cooked for hours without drying out, even when using minimal liquid. This unique feature is a result of the drought-prone regions in which the tagine originated.

However, earthenware tagines require special care: curing or seasoning prior to the first use, washing by hand, and a diffuser to prevent direct contact with heat sources (such as a gas flame).

My Favorite Tagine

Luckily for me, I was given a cast iron tagine from Uno Casa. This modernized kitchen gadget saves time and makes my life so much easier. It works the same way as all tagines, minus the high maintenance. The ceramic cone-shaped lid looks attractive and functions without a steam hole at the top, maintaining the traditional design. The key difference, though, is that its enameled cast iron base requires no seasoning and no particular cleaning process. That’s a win-win for sure.

Furthermore, the Uno Casa tagine can withstand temperatures up to 500°F, so it is stovetop safe (gas or electric) and oven safe. I can personally attest to its high quality, durability, versatility, and convenience!

What You’ll Need

• chicken drumsticks and chicken stock
• spices: cumin, turmeric, ginger, coriander, cinnamon, cayenne pepper, and paprika
• potatoes, tomatoes, carrots, onion, and garlic
• olive oil, raw honey, and lemon juice
• chopped cilantro for topping
• optional: harissa, dried apricots, raisins, preserved lemon, olives, and slivered almonds

Eat Good, Feel Good

What makes tagine healthy, you ask? Whole food plant-based ingredients and a variety of nutrients! You’ve got protein from the chicken and chicken stock; healthy fats from the olive oil; fiber, vitamins, and minerals from the fresh produce. Herbs and spices are rich in phytochemicals, providing you with beneficial compounds.

As for taste: a touch of sweetness from the honey, a kick of heat from the peppers, and some acidity from the tomatoes and lemon complete the savory dish. I suggest pairing with couscous for an authentic Moroccan experience.

The next time you have guests over, serve this crowd-pleasing Moroccan chicken tagine! Or serve it at a potluck and impress all your friends ;))

Don’t forget to leave a review in the comments below, and if you made any substitutions, please share. I’d love to know how it turned out! Or tag @cats_cuisine on Instagram so that I can see your delicious re-creations and feature them ♥

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Moroccan Chicken Tagine

Recipe by Catherine LiCourse: Main DishesCuisine: Moroccan

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour

Craving some comfort food that will blow your taste buds away? Make this flavorful Moroccan chicken tagine for an easy and nourishing meal! Gluten-free, grain-free, dairy-free.

Ingredients

• 2 tsp paprika

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp ginger

• 1/2 tsp cinnamon

• 1/2 tsp cayenne pepper

• 5 chicken drumsticks, skin-on

• salt and pepper to taste

• 2 tbsp olive oil

• 1/2 large onion, chopped

• 2 garlic cloves, minced

• 2 large carrots, peeled and chopped

• 3 medium white potatoes, peeled and chopped (large chunks)

• 2 tomatoes, chopped

• 1.5 cups chicken stock or broth

• 2 tbsp raw honey

• juice of half a lemon, about 1.5 tbsp

• fresh cilantro for topping

Directions

• Combine spices and set aside. Season the chicken drumsticks generously with salt and pepper, then add the mixed spices. Make sure to coat the drumsticks evenly.
• Heat oil in the tagine base (see notes) over medium-high heat. Sauté the onion for 5 minutes or until soft.
• Add garlic, carrots, potatoes, and tomatoes to the bottom of the pot. Place seasoned chicken drumsticks on top and pour the chicken broth in.
• Keep the heat on medium-high and cover with tagine lid. Once boiling, lower heat to medium and cook for 20-25 minutes.
• Take off the lid, stir in honey and lemon juice, then taste test the stew. Add more salt and spice to your preference.
• Top with chopped cilantro and cook for another minute.
• Serve from the tagine and enjoy with couscous or rice.

Notes

• Tagine alternatives: Dutch oven, cast iron pan, deep dish skillet, or heavy-bottomed pot that will distribute heat evenly. Crock-Pots and slow cookers need more cooking time.
• If using a clay tagine: make sure to season properly beforehand. See instructions here from The Spruce Eats.
• Ceramic tagines can be placed directly onto electric or non-flame stoves, but a metal heat diffuser is needed for gas stoves.
• If the chicken is drying out too much, add more chicken stock (you want it moist).
• Optional ingredients: harissa, dried apricots, raisins, preserved lemon, olives, and slivered almonds.

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