Chicken Tagine

Chicken Tagine

Sometimes it is not about your ingredients but in what you cook them that makes all the difference. Traditionally used in the Moroccan cuisine, the tagine can do miracles on a piece of meat, few veggies but more importantly fragrant spices. The result is incredible and there are chances you'll turn addicted after your first tagine. Don't be shy, there are hundred ways you could use your tagine.

Juliette B


  1. 2 Chicken tight
  2. 1 Onion ,
  3. , 3 cloves Garlic
  4. 1 Lemon ,
  5. 1 Carrot ,
  6. 1 Turnip ,
  7. 1 Courgette ,
  8. 1 Potato ,
  9. 1 Tomato ,
  10. handfull Chickpeas , a
  11. Parsley Coriander and
  12. Cinamon
  13. Turmeric
  14. Cumin
  15. Raz el Hanout
  16. Ginger powder
  17. Pine nuts
  18. Olive oil
  19. broth Smen
  20. 1 Red chili ,
  21. Honey


30 mins
  1. Change

    Pour oil into your tagine. Wait until heated and add chicken thighs and garlic. Let brown on both sides.

  2. Add Photo

    Sauté the onion in another pot. Add spices (a spoon of cinnamon, cumin, ginger powder, raz el hanout and turmeric), a little water and let it become translucent.

  3. Add Photo

    Pour the onions in the tagine, add honey, zest and juice of half a lemon, pine nuts, salt and pepper then two glasses of water and smen broth.

  4. Add Photo

    Then add the sliced vegetables, herbs and covers. Simmer for 30-40 minutes

  5. Change

    Serve with a basmati rice or couscous. Dress with few coriander leaves and red chili flakes.

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