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Nutrition Facts
Serving Size 1 (560g) Recipe makes 2 servings
Calories 768
Calories from Fat 431		(56%)
Amount Per Serving		%DV
	Total Fat 48.0g	73%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 15.9g
	Polyunsaturated Fat 19.4g
	Trans Fat 0.3g
Cholesterol 139mg		46%
Sodium 211mg		8%
Potassium 1455mg		41%
Total Carbohydrate 35.0g		11%
	Dietary Fiber 6.4g	25%
	Sugars 8.2g
Protein 49.5g		98%
detailed view... how is this calculated?

Chicken Tagine

Recipe #52701 | 40 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Sackville
Jan 29, 2003

An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way — straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine.

SERVES 2 -3 (change servings and units)

Ingredients

3-4 chicken breasts
2 cloves garlic, chopped
1-2 small onions, sliced into rings
1 teaspoon turmeric
1/4 cup oil (not olive oil)
salt and pepper
3-4 carrots, peeled and quartered lengthwise
1-2 potatoes, cut into bite sized pieces
1-2 tomatoes, cut into wedges
olives, to garnish

Directions

1
Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
2
Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
3
Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
4
Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
5
Continue cooking over a low heat.
6
When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
7
Cover and cook until the vegetables are done.
8
Add a few olives, if desired.
9
Bring to the table while it is still bubbling.

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Featured Reviews for This Recipe

From: Chef #978629

On Oct 5, 2008

being a first time tagine user it was so easy to follow this recipe & eat a tasty meal after 2 hours!! try it with a bit of cinamom in the end! Thanks a lot

2 people found this review helpful

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From: Chef #955336

On Sep 13, 2008

I loved this recipe. I made it the first time I used my new tagine. I did do a couple of things differently though. I added some coriander and cumin and towards the end, when I added the tomatoes I put in some fresh chopped parsley and cilantro. I used the broth for some couscous too. Excellent!

1 person found this review helpful

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From: Nick S

On Aug 9, 2003

Having spent our honeymoon in Morocco, my wife and I wanted to find a good tagine recipe. This one is very good indeed. The way the Moroccans eat it is to take large hunks of white bread and use that to pick up the food, rather than using a knife and fork. Don't worry about overcooking the chicken, as it will make it easier to tear.

5 people found this review helpful

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From: Chef #175471

On Dec 10, 2004

Thank you for this recipe, I was searching desperately for a "poor man's tajine"- this is definitely a tajine recipe used by the locals.

3 people found this review helpful

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Read all 12 reviews