Moroccan chicken tagine

Prep 20 min
Total 40 min
Serves 4

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bone-in chicken thighs, about 1 kg
1/2 tsp
1/2 tsp
1 tsp
onion, thinly sliced
yellow bell pepper, cut in 1/4-in. strips
2 tbsp
minced ginger
cloves garlic, minced
1/2 tsp
ground cinnamon
1/4 tsp
ground coriander
1/4 tsp
2 1/4 cups
chicken broth, divided
1 tbsp
small lemon, thinly sliced and seeds removed
green olives, pitted and halved (optional)
1/2 cup
35% cream
1/2 cup
golden raisins
1 cup
Israeli or pearl couscous
1/2 cup
sliced almonds, toasted


  • Sprinkle chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add oil, then half the chicken. Cook until golden-brown, 2 to 3 min per side. Transfer
    to a plate. Repeat with remaining chicken.
  • Reduce heat to medium, then add onion and bell pepper, and cook until softened, about 3 min. Stir in ginger, garlic, cinnamon, coriander and turmeric. Cook until fragrant, about 1 min.
  • Stir in 1 cup broth and honey. Return chicken and any juices to pan and top with lemon slices and olives. Bring to a boil, then reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 15 min. Stir in cream and return to a simmer.
  • Combine remaining 11⁄4 cups broth with raisins and a pinch of turmeric in a small saucepan. Bring to a boil, then stir in couscous. Reduce heat to medium-low, cover and cook until just tender, 7 to 8 min. Remove from heat, then stir in almonds. Divide couscous among bowls, then top with chicken and sauce.


Calories 719, Protein 50 g, Carbohydrates 61 g, Fat 32 g, Fibre 6 g, Sodium 1006 mg. Excellent source of Vitamin c
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