This Chicken Tagine is a Moroccan-inspired dish slow-cooked with aromatic spices like cumin, turmeric, and cinnamon. The tender chicken is simmered with vegetables like carrots, zucchini, and sweet potatoes, absorbing the rich flavors of the broth. It’s a comforting, hearty meal that’s nutritious and naturally gluten-free. Served with couscous or flatbread, this dish is ideal for a wholesome dinner.

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Chicken Tagine

A traditional Moroccan dish with tender chicken slow-cooked with spices, preserved lemons, and olives.

Prep15

Cook1

Total Time1 15

Course: Main Course

Cuisine: Middle Eastern

Keyword: chicken, diabetes friendly

Servings: 4

Calories: 440kcal

Ingredients

600 g chicken thighs bone-in or boneless
1 tablespoon garlic-infused oil
1 onion finely sliced (optional)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon saffron threads soaked in 2 tablespoons warm water
100 g green or black olives pitted
400 g canned chickpeas drained
250 ml chicken stock or water
1 tablespoon honey
Zest of 1 lemon
Fresh parsley chopped (optional for garnish)
Salt and pepper to taste

Instructions

Season the chicken thighs with salt and pepper. If using bone-in chicken, the bones will add more depth of flavor.
Heat the garlic-infused oil in a large pot or tagine over medium heat. Add the chicken thighs and cook for 5-7 minutes, turning to brown on all sides. Remove the chicken and set aside.
In the same pot, add the sliced onion (if using) and sauté for 3-4 minutes until soft and translucent. Stir in the cumin, ginger, cinnamon, and paprika for 1-2 minutes until fragrant.
Place the browned chicken back in the pot. Add the chicken stock (or water), saffron with its soaking water, and honey. Stir to combine and bring to a simmer.
Add the olives and chickpeas, stirring gently. The olives will add a briny flavor that complements the spices and balances the sweetness of the honey.
Lower the heat, cover, and simmer for 45-50 minutes, stirring occasionally. The chicken should be tender and the sauce thickened slightly.
Once the chicken is tender, adjust the seasoning with salt, pepper, or additional lemon zest.
Garnish with fresh parsley and serve hot with couscous, rice, or flatbread.