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Chicken Tagine Recipe

Our chicken tagine recipe recreates a staple in Moroccan cuisine but with modern kitchen appliances. The resulting dish is rich, hearty, and complex in flavor.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Moroccan
Keyword: chicken tagine, chicken tagine recipe, how to make chicken tagine
Servings: 4 servings
Calories: 500kcal
Author: Luna Regina


  • 28 oz bone-in skin-on chicken thighs 17 oz boneless skin-on chicken thighs
  • 2 tsp garlic chopped
  • 2 oz onion chopped
  • 2 oz green olives halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground coriander
  • 1/2 tbsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 1/4 tsp ground cinnamon
  • 1 tsp traditional Dijon mustard
  • 1 tsp lemon juice
  • 1 cup unsalted chicken broth
  • 1 bay leaf
  • 2 oz canned chickpeas
  • 2 tbsp parsley
  • 2 tbsp coriander finely chopped
  • 3 cups cooked medium-grain rice


  • Heat a skillet over medium heat and add 28 oz chicken thighs to the skillet. Brown the skin side down in a single layer until a deep golden color, about 5 minutes. Then flip the chicken pieces over and brown the other side for another 5 minutes. Transfer the chicken to a plate and set it aside.
    Step 1: Brown the chicken. Set aside.
  • In the same skillet, sauté 2 tsp garlic for 30 seconds. Add 2 oz onion and 2 oz green olives and cook for 30 seconds.
    Step 2: Sauté the garlic, onions, and green olives.
  • Season the veggies with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp ground coriander, 1/2 tbsp paprika, 1/2 tsp cayenne, 1/2 tsp cumin, 1/4 tsp ground cinnamon, 1 tsp Dijon mustard, and 1 tsp lemon juice. Continue to stir for 30 seconds.
    Step 3: Season the veggies.
  • Add in 1 cup chicken broth and 1 bay leaf and return the chicken to the skillet. Reduce the heat to simmer and cook the chicken for 20 minutes or until the meat is tender. While simmering, flip the chicken 1 - 2 times to ensure both sides are infused with seasoning and spices.
    Step 4: Add the chicken broth and simmer the chicken.
  • Add 2 oz canned chickpeas to the skillet and cook for another 2 minutes.
    Step 5: Stir in the chickpeas.
  • Take off the heat. Garnish with 2 tbsp parsley and 2 tbsp chopped coriander. Serve hot with steamed rice.
    Step 6: Garnish and serve with rice.


Serving: 1serving | Calories: 500kcal | Carbohydrates: 47g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 551mg | Potassium: 390mg | Fiber: 2g | Sugar: 1g | Vitamin A: 816IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 4mg