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Moroccan Chicken Tagine Recipe

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Moroccan Chicken Tagine is a classic North African dish, think stew. Tagine is also the name of the clay cooking vessel pictured below.  Make this recipe in a ceramic tagine or slow cooker, read on!

an orange tagine on a stove filled with chicken, peas, and herbs with the lid aside
The cooking vessel is a shallow with a removable cone-shaped lid that allows the stew to vent. It is likely that ceramics were introduced to North Africa by the Romans, who had established a military presence as far back as 146 B.C.

Moroccan Chicken Tagine is a highly versatile dish.

The slow cooking process infuses the meat or vegetables with rich  incredible flavors that burst out as soon as you take a bite. According to my Moroccan friend, the spices vary from region to region, mostly due to local taste and customs.

a red and orange tagine on a stove
My Moroccan friend also explained to me in detail how in some cases fruit can also be part of a tagine.

If you do not own a tagine dish, you can certainly make this in a deep skillet or a crock pot and then serve it in a bowl.

I am fortunate enough to have one of these beautiful cooking devices, courtesy of my mother in law. Mine came from Williams Sonoma, but other kitchen stores like Sur La Table and Amazon also carry it.

If you have a gas stove, you also need to be sure to use the tagine heat difuser and not set it directly on the flame.

A Moroccan Tagine is certainly a nice addition to any recipe collection.

It is exotic enough to bring an element of interest to your next family dinner or dinner party; and simple enough as to not intimidate the finicky guest.

So, next time you host a dinner party and your friends ask “What’s for dinner” You can confidently reply ” Moroccan Tagine, of course!”

an orange tagine filled with chicken, peas, and herbs all finished cooking
One note on the photo above:  This picture was taken just before I added the thinly sliced potatoes to give you an idea on the color of the dish when fully cooked.  You can then just add the potatoes in layers all around the dish, replace the lid and cook until tender. (Did you really want to see a picture of a bunch of potatoes covering the colorful food?)

Here are some general tagine tips.

  • If you buy a new tagine you need to cure it.  Soak the tagine in water for 24 hours. Remove it from the water, dry it off and then rub olive oil by hand on the inside of the dish and lid.  Place the tagine in a cold oven and set to 225 f for 2 hours and then turn off and let the oven cool completely.   The heat will vaporize the water and draw in the olive oil to season the clay vessel.
  • Always wash your tagine by hand and do not soak in soapy water.
  • When making chicken tagine I like to buy a whole roaster chicken and cut it into pieces with a large butcher knife.  This is very authentic. You can easily adapt the recipe to cook in a dutch oven or slow cooker too.  Just check when the chicken is fork tender and it is done.
  • If you have a gas stove, you also need to be sure to use the tagine heat difuser and not set it directly on the flame.

 

 

Here are my step by step tips to make a great tagine for your family and friends.  We’ll start with breaking down the bird.

Cutting up a whole chicken step by step:

  1. Lay the chicken on it’s back (breast side up) and insert a boning knife into joint where the wing is attached. Pull gently and cut apart the joint. Repeat for the other wing.
  2. Pull the leg away from the breast and cut away the skin and find the leg joint.  Carefully cut downward into the leg joint to separate.  Do this for both legs.
  3. Flip the bird over with the breast side down. Take a strong pair of kitchen shears and cut along both sides of the back bone starting at the neck and working down to the tail.  Do this for each side of the backbone.
  4. Open up the cavity with the breast side down and carefully press down along the center of the breast bone to split the breast in 2.
  5. You are done cutting and you can remove any skin you don’t want in your dish. I usually remove all the breast skin for a tagine and leave skin on the legs and wings.  For a really low fat-dish remove all the skin and trim the fat. This is your preference.

Collage of photos showing steps to cut a whole roaster chicken into pieces for cooking.

Constructing the tagine ingredients:

Now that we have the chicken cut up we can start layering our tagine dish.

  1. If you have a gas stove be sure you place a metal heat diffuser on the stove then set your tagine base in this. I never put my base directly on the flame.
  2. Add the onions, carrots, tomato and garlic first.
  3. Place the chicken pieces over the vegetables, sprinkle with the spices, parsley and drizzle the olive oil.
  4. Pour in about 1 cup of water.
  5. Cover and cook for about 1 hour or until the chicken reaches and internal temperature of 165 degrees.
  6. While it is cooking, leave it covered but check the liquid level every 20 minutes and remove some with a ladle or baster if it starts to get close to overflowing.  The lid will be VERY hot so use oven mitts.
  7. When the chicken is done, drain the water off the potatoes and place them around in layers over the chicken. Cover and cook for another 20 minutes or unit the potatoes are fork tender.
  8. Add the peas when the potatoes are done and cook for another 5 minutes.

Collage of photos showing preparation of Moroccan chicken on a stove with ceramic tagine.

A tagine makes a beautiful addition to your kitchen for cooking and for a display piece too!
Here are some of my favorites:

Frequently Asked Questions:

  • Do I have to prepare my new tagine before I cook with it? Yes, you need to cure the tagine before you use it the first time. Soak the tagine submerged in water for 24 hours. Remove it from the water, dry it off with a towel and then rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven and set to 225°F for 2 hours and then turn off and let the oven cool completely. The heat will dry out the water and draw in the olive oil to season the clay vessel. Alway wash the tagine by hand and do not soak in soapy water.
  • Can I place my tagine right on my stove? If you have an electric or non-flame type stove, yes place it on the burner. If you have a gas stove you need to place it on a metal heat diffuser.
  • How long can I store my chicken tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
  • Can I freeze the leftover chicken tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month. Remove the potato as those do not freeze well.
  • How do I make the Moroccan chicken tagine in a slow cooker? Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker except the potatoes.  Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy. At this point you can add the layers of potatoes on top. Cook the potatoes until they are just soft.

 

If you love to try new ethnic foods here are some interesting dishes that are very easy. These are some of my most popular ethnic dishes, their history and ingredients to make at home.
Explore another tagine dish with exotic flavors in this Moroccan Saffron Chicken recipe.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the cilantro based ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
If you are having a tagine dish you would typically serve Moroccan country bread or kobz maghribi to soak up all the delicious juice.

Moroccan Chicken Tagine | ethnicspoon.com
4.58 from 7 votes
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Moroccan Chicken Tagine

A Moroccan classic. The mixture of spices is rich, complex, and delightful. Serve with the traditional couscous for a fabulous meal with an ethnic flair.

Course Main dish
Cuisine Moroccan
Keyword authentic, chicken, crock pot, Morocco, slow cooker, stew, tagine
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: Change to adjust-> 8 servings
Calories 349 kcal
Author Analida Braeger

Ingredients

  • 1/2 cup onion chopped
  • 1 cup water
  • 2 garlic cloves minced
  • 2 Roma tomato cored and diced
  • 1/4 cup peas frozen
  • 3 carrots sliced
  • 2 Tbsp olive oil
  • 1 tsp curry
  • 1 tsp chili powder
  • 1 Tbsp fresh parsley chopped
  • 1 tsp Kosher salt (paleo diet: sea salt)
  • 3 lbs chicken whole roaster cut into pieces
  • 1 lb potatoes (paleo diet: sweet potatoes) Peeled and sliced thin. Place in water to prevent browning until ready.

Instructions

  1. Peel and slice potatoes 1/4" Place potatoes in water to avoid browning while you cook the chicken in tagine.

  2. On the bottom of the tagine dish place the onions, carrots, tomatoes, and garlic. Place chicken pieces on top and season with the spices. Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly 1 cup of water.

  3. Cover and cook over medium heat for about 1 hour. Check for doneness. The chicken should be tender and have an internal temperature of 165 degrees. You may have to remove some liquid as you go with a baster or ladle if it starts to run over the sides of the tagine base.

  4. Drain potatoes and add them to the top of the tagine forming a circle. Cover and continue to cook for another 20 minutes until the potatoes are soft. Add the peas and cook for an additional 5 minutes uncovered.
  5. Serve with couscous* or rice.
  6. I usually purchase the boxed couscous(gasp) from the ethnic section of my grocery store.
  7. As a side note, this recipe can be easily adapted to be made in a crock pot. Cook until the chicken is fork tender.

Recipe Notes

  • If you buy a new tagine you need to cure it.  Soak the tagine in water for 24 hours. Remove it from the water, dry it off and then rub olive oil by hand on the inside of the dish and lid.  Place the tagine in a cold oven and set to 225 f for 2 hours and then turn off and let the oven cool completely.   The heat will vaporize the water and draw in the olive oil to season the clay vessel.
  • Always wash your tagine by hand and do not soak in soapy water.
  • When making chicken tagine I like to buy a whole roaster chicken and cut it into pieces with a large butcher knife.  This is very authentic. You can easily adapt the recipe to cook in a dutch oven or slow cooker too.  Just check when the chicken is fork tender and it is done.
  • If you have a gas stove, you also need to be sure to use the tagine heat difuser and not set it directly on the flame.

Here are some notes on using a slow cooker instead of a tagine.  Most slow cookers cook on high and this is the correct setting for this dish.  You only need to check the chicken with a fork for doneness. It should be very tender and separate very easy.  At this point you can add the layers of potatoes on top. Cook the potatoes until they are just soft.

Frequently Asked Questions:

  • How long can I store my chicken tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
  • Can I freeze the leftover chicken tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month. Remove the potato as those do not freeze well.
  • How do I make the Moroccan chicken tagine in a slow cooker? Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker except the potatoes.  Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy. At this point you can add the layers of potatoes on top. Cook the potatoes until they are just soft.
Nutrition Facts
Moroccan Chicken Tagine
Amount Per Serving
Calories 349 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Cholesterol 81mg27%
Sodium 504mg22%
Potassium 707mg20%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 3g3%
Protein 23g46%
Vitamin A 5785IU116%
Vitamin C 19.6mg24%
Calcium 52mg5%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
A super easy dish to make with exotic flavors. Moroccan Chicken Tagine recipe: 5 star easy North African dish cooked in a clay vessel or slow cooker. A nice ethnic alternative to chicken stew. | ethnicspoon.com

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Reader Interactions

Comments

  1. jody

    I have that exact same tagine. Do you use yours directly on stovetop? I have a glass stovetop so I am wondering if it is safe to just place it on glass.?

    Reply

    • Analida

      Jody, I have a gas stove. I have a metal trivet which I use under the tagine. I am not 100% if you can use it directly on top of the stove. I would probably check the Williams Sonoma website, that is where it came from.
      I would not want you to ruin this beautiful cooking vessel.

      Reply

    • Analida

      Thanks Michelle!!!
      The dish was a gift from my mother in law. The recipe comes from a Moroccan student we had last year at the University where I work.
      Thanks for pinning!!! Let me know how your tagine turns out.

      Anailda

      Reply

  3. clayfan

    Beautiful tagine.

    Author said,

    “If you buy one, I recommend you purchase one with with a design since it will serve the double function of a decoration piece in your kitchen.”

    Actually a lot of tagines that have been glazed, with or without patterns, are used as ‘serving’ tagines only because of the danger of lead in the glaze.

    Always wise to check that a glazed tagine is lead free before one starts cooking. 🙂

    Reply

    • Analida

      Thanks!!
      Yes, checking for a tagine to be lead free is a must. Lead poisoning is not a good thing!
      Mine was a gift. I love it, and have used it many times. Since mine is patterned it does serve that double purpose. Thanks for your input!!! 🙂

      Reply

        • Analida

          Hi Molla, Thanks for the question. Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker except the potatoes. You only need to check the chicken with a fork for doneness. Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy. At this point you can add the layers of potatoes on top. Cook the potatoes until they are just soft. Enjoy!

          Reply

  4. karen allyn

    I need instructions on how to slow cook this. Would this be on low heat for 6 hours? Just guessing. I don’t have medium heat. I also don’t want to waste the wings.

    Reply

  6. Amine

    Thanks for this awesome recipe, im a morrocan fan, i want just to tell you that i take your picture and i share it on my page facebook (in Frensh) my profil, thank you so much

    Reply

  7. Rami

    Thanks for the lovely recipe. just one question, when cooking in oven do I put it in the oven and start it or do Inhave to warm the tagine in the oven first and then add the chicken?

    Reply

    • Analida

      Wow! He probably made an amazing tagine. I got this tagine dish as a gift from my mother in law. She bought it at Williams Sonoma. I have seen them at Sur La Table, but not as decorative. Thanks for the compliment. I hope you get to try it soon.

      Reply

    • Analida

      Thanks Renz!My mother in law gave us that dish. Yes, it does kind of make the food cooked in it kind of irresistible. I hope you get to try this Moroccan chicken tagine.

      Reply

  14. Amanda

    This Moroccan Chicken looks absolutely amazing and I love the versatility!! I’m always on the lookout for good chicken dishes and every “moroccan” dish I’ve ever tried is so good! Yours looks amazing!! Printing to make this week for dinner!

    Reply

    • Analida

      Toni, I honestly don’t know since I have never prepared it this way. I would hate to tell you the wrong thing and ruin your tagine. I would probably do a bit of research.

      Reply

    • Analida

      Sandra: A tagine is very porous. Overtime it will develop hairline cracks. When you soak it in water, it will absorb the water even though it is glazed. Rub it with oil, and when you bake it in the oven to condition, the water will evaporate, and the oil will seep into the porous surface of the tagine. In short, seasoning it will extend its life. I hope this helps.

      Reply

  21. Vince

    My wife bought a tagine while we where in CA in July of this year. I have made this recipe 4 times since and it always comes out great. I’ve mixed up the veggies a bit, but flavors are the same. Everyone loves it.

    Reply

  22. Roz Walcott

    I too have a fantastic tagine! I have not cooked in it yet though. Must I season the top as well as the bottom of the tagine before it is ready to be used? Thanks in advance for your advice. I am looking forward to using it soon.

    Reply

    • Analida

      I love to make a lamb tagine for Easter in keeping with our tradition in our home to serve lamb as was also eaten for the Passover. Check my lamb tagine recipe too. The seasoning instructions are for the top and bottom of the tagine. I have detailed instructions above on how to prepare and cure the tagine. Enjoy!

      Reply

  23. Zoe

    Hi, when it mentions 2 Roma tomatoes is that tinned tomatoes or are they like plum tomatoes? I’m making this tonight. Thanks! Zoe

    Reply

  24. Philip Tuley

    You might want to label this as an introduction recipe. I’ve lived with this dish for decades, probably over half my life, thanks to my fellow Muslims from Morocco, and your friend is right, spicing varies greatly, with yours on the simple side. My favorite recipe does not include chili powder or curry powder but rather relies on peppers, cumin, turmeric, cilantro, allspice, pepper, ginger, cinnamon, paprika, and a bit of savory flakes, as well, of course, as garlic, salt, and plenty of olive oil. Other ingredients include parsnips, pitted prunes or apricots, and other roots like carrots, though that seems to be a more Western approach, as are sweet potatoes. I eschew regular potatoes in favor of the parsnip. This can be eaten as a stew, with pitas, or served on couscous.

    I am glad to see this tradition expand further into our kitchens in the West. As a former chef, anything we can do to help bridge cultural gaps is wonderful.

    Reply

    • Analida

      Hi Philip,
      Thank you so much for your insight into the variety of the tagine recipes. I’d like to think I can bring the world closer by a deeper understanding of cultures and the foods we share on my site.

      Reply

  25. Michele Maddox

    I tried the dish for my Christmas feast and loved it, however, I found it needed 2 adjustments. The flavor of the broth was bland in my opinion, so I added about 3 – 4 tablespoons of chicken soup base and more of the spices. That helped significantly. Also, it took nearly an additional hour for the chicken to be fully cooked as well as the yams. I had probably put about 10 chicken thighs in ( 3 1/2 lbs) and about another 1/4 of thin sliced yams, which should not have added a full hour, but did. In the end it was delicious. The yams were a very interesting element! Thanks for a wonderful recipe!

    Reply

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