Chicken Tajine

Chicken Tajine

Chicken cooked in a clay pot.picture by Flickr/flequi

Chris Lüscher


  1. 1 Chicken , cut into pieces
  2. 2 Onions , chopped coarsely
  3. 2 Red Peppers , cut into pieces
  4. 3 Cloves Garlic , chopped
  5. 1 Tablespoon Ginger , chopped
  6. 4 Potatoes , cut into pieces
  7. 0.4 Kilogram Tomatoes , peeled
  8. 2 Tablespoons Curry powder , spicy
  9. 0.75 Tablespoon Cumin
  10. 1 Tablespoon Honey
  11. 0.2 to taste Vegetable broth , concentrated , Litre
  12. 4 Tablespoons Almonds , peeled , chopped coarsely
  13. 2 Tablespoons Raisins
  14. 0.5 Teaspoon Saffron
  15. 2 Tablespoons Olive oil
  16. 2 Tablespoons Oil for frying (e.g. sunflower, peanut, canola)
  17. 1 to taste Salt ,
  18. 1 to taste Pepper ,


60 mins
  1. Add Photo

    Water the clay pot if needed (use a traditional tajine pot that fits in your oven or a similar suitable clay pot with a cover, even a covered glassware pot might do). Preheat oven to 175C.

  2. Add Photo

    Gently roast the chicken pieces in the frying oil. Put them in the clay pot, leave the oil in the pan.

  3. Add Photo

    Gently roast the onions, red peppers, garlic, ginger and potatoes in the pan.

  4. Add Photo

    Add tomatoes, curry, cumin, honey, vegetable broth, almonds, raisins and saffron, let simmer for a few minutes. Taste and add salt or pepper if needed. The chicken is unsalted so far, so the vegetable mixture can be just a little bit salty.

  5. Add Photo

    Pour the vegetable mixture over the chicken, sprinkle with the olive oil. Cover the clay pot.

  6. Add Photo

    Bake in the oven for about 45 minutes or until the chicken pieces and the potatoes are done. Serve with rice or pita bread.

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