Moroccan Chicken Tagine
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This Moroccan chicken tagine recipe features tender chicken, butternut squash, dried apricots, raisins, almonds, and a whole host of Moroccan flavors that come together to create a highly fragrant and unforgettably delicious dish!
Moroccan cuisine is considered to be one of the most diversified cuisines in the world. This is because for centuries Morocco has been very interactive with other nations and has embraced and integrated many different cultural influences, not only in its foods but its art, music and literature. One of Morocco’s top priorities has been to protect and preserve its diverse legacy and culture. Moroccan cuisine is primarily Berber-Moorish, but is also influenced by Europe and the Mediterranean in some of its techniques and flavors. Spices are used extensively in Moroccan cooking. Meats, vegetables and dried fruits are a common food combination, as represented in today’s dish. While beef and lamb are eaten, chicken is the most widely eaten meat in Morocco. The national dish is couscous topped with meat and vegetables.
This chicken tagine recipe utilizes traditional Moroccan ingredients and spices. Â Chicken, squash, dried apricots, raisins, almonds, honey, a variety of spices, and harissa – a fiery Moroccan chili paste. Â Delicious as a vegetarian option as well (see recipe). Â Make this Moroccan Tagine for your family or dinner guests, and they are sure to be impressed. Â And if you really want a conversation piece, purchase and serve it in a tagine (where the name of the dish comes from). Â See note below. Â Enjoy some Moroccan music in the background and have a discussion about culture, art, life! Or imagine bringing this to a potluck…can you just hear the “ooh’s” and “ahhh’s”!
A tagine is a special North African pot formed entirely of a heavy clay, which is often painted or glazed, such as this one. It consists of a base where the food is placed and a large cone/dome-shaped lid that is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.  The couscous is served separately.
Chicken Tagine Ingredients
Let’s talk about about a couple of key Moroccan ingredients in this chicken tagine recipe that add a very distinct flavor to the dish. The first one is Harissa. Harissa is a fiery Tunisian chile paste that is also commonly used in Moroccan cooking.  It’s  comprised of dried chiles, olive oil, garlic and spices. I always make my own because it’s super easy to and it tastes far better than anything store-bought. It stores in the fridge for up to 3 weeks.  I’m going to share my recipe with you in case you’re as die-hard of a culinary adventurer as I am.  Or you can simply use a chili paste substitute – something to give the dish a little color and lots of kick (or a little tap if you prefer).
Check out my authentic recipe for Harissa.
Another integral ingredient to this Moroccan chicken tagine recipe and to Moroccan cooking at large is preserved lemons.  They completely transform every dish in which they’re used.  And they’re SO easy to make, not to mention incredibly versatile. Again, store-bought cannot begin to compare in flavor to homemade.
Check out my tutorial on How to Make Preserved Lemons.
Aside from these other key ingredients that capture that Moroccan flavor are dried fruits (apricots and raisins), nuts (almonds), garlic and ginger. The interplay of sweet, savory, citrusy and spicy in this chicken tagine is absolutely magical and is what makes Moroccan cuisine so delicious.
Chicken Tagine Recipe
Let’s get started!
In a heavy pot or Dutch oven, saute the onion until transluscent, about 5 minutes. Â Add the garlic and ginger and saute for another 2 minutes. Â Add the chicken and the dry spices. Â Stir to combine and cook for 3-5 minutes until the chicken is no longer pink. Â
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Add the harissa, apricots, raisins, almonds, broth, bouillon cubes, honey, preserved lemon and garbanzo beans. Â Stir everything to combine. Â Bring to a simmer, reduce the heat to low, cover, and simmer for 10 minutes.
Add the butternut squash, stir to thoroughly combine, return to a simmer, reduce the heat to low again, cover and simmer for another 25 minutes or until the butternut squash is fork-tender. Â Add salt to taste.
Transfer the chicken tagine to a warmed serving dish and top with extra slivered almonds.
Serve with couscous. Â Very easy to make, simply boil two cups of water, add a vegetable or chicken bouillon cube (or salt) along with 2 tablespoons of butter and stir until dissolved. Â While the water is still boiling, add two cups of couscous, cover the pan, and turn off the heat. Â Let it sit for 10 minutes and then fluff with a fork. Â It’s ready to serve!
Moroccan Tagine + Fluffy Couscous = Heaven. Why did they never teach us that valuable equation in math class?
Moroccan Chicken Tagine
Ingredients
- 2 tablespoon olive oil
- 1 small onion , diced
- 1 tablespoon garlic , minced
- 1 tablespoon ginger , grated
- 1 lb chicken breast , diced (vegetarian/vegan: use 3 extra cups squash and an extra can of garbanzo beans)
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 1 cup chicken broth (vegetarian/vegan: use vegetable broth)
- 15 ounce can garbanzo beans , drained and rinsed
- 1 tablespoon harissa , or less if you prefer less spicy (can substitute other red chili paste)
- 1 1/2 tablespoons honey (vegan: substitute agave syrup)
- 1/3 cup dried apricots , chopped
- 1/3 cup raisins
- 1/3 cup slivered almonds
- 1/2 preserved lemon , click link for recipe (fresh lemons are not a substitute)
- 4 cups butternut squash , or sweet potatoes or pumpkin, peeled, seeded and cut into bite sized pieces
- salt to taste
- extra slivered almonds for garnishing
- For the Couscous:
- 2 cups chicken broth (vegetarian/vegan: use vegetable broth)
- 2 tablespoons butter
- 2 cups couscous
Instructions
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for another 2 minutes. Add the chicken, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute until the chicken is no longer pink.Add the broth, chickpeas, harissa, honey, apricots, raisins, almonds, and preserved lemon. Stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.Add the butternut squash, stir to combine, return to a simmer, reduce the heat to low, cover and simmer for another 25 minutes, or until the squash is fork-tender.Garnish with some slivered almonds and serve with the couscous.
- To make the Couscous:Bring the water to a boil in a medium saucepan. Add the butter and bouillon cubes and stir until dissolved. While the water is still boiling, add the couscous. Turn off the heat, cover, and let stand for 10 minutes. Fluff with a fork and serve.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
