Moroccan Chicken Tagine

    1 hour

    An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish without chicken. Serve over couscous.

    451 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 2 skinless, boneless chicken breast fillets - cut into chunks
    • 1/2 onion, chopped
    • 3 cloves garlic, minced
    • 1 small butternut squash, peeled and chopped
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1 carrot, peeled and chopped
    • 1 (400g) tin chopped tomatoes
    • 400ml vegetable stock
    • 1 tablespoon sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon salt
    • 1 teaspoon ground coriander
    • 1 dash cayenne pepper

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat the olive oil in a large frying pan over medium heat, and cook the chicken, onion and garlic about 15 minutes, until browned.
    2. Mix the squash, chickpeas, carrot, tomatoes, stock, sugar and lemon juice into the pan. Season with salt, coriander and cayenne pepper. Bring the mixture to the boil and continue cooking 30 minutes, until vegetables are tender.

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    Reviews in English (331)


    What makes this Moroccan?  -  28 Mar 2015


    Not impressed at first but it grew on me. Think this would be better in the slow cooker so the flavours have more time to mature. I substituted half the sugar for honey, added a little more than a dash of cayenne pepper, a handful of dried (ready to eat) apricots and a pinch of Cinnamon.  -  24 Feb 2015


    Have made this twice now, once with squash, and once with two peeled and chopped yams. The first time, I accidentally added an extra can of chick peas, and it was so good, I doubled it again the next time! Also added a teaspoon each of cinnamon and cumin. Beautiful recipe both times, big hit at my house.  -  04 Oct 2004  (Review from Allrecipes US | Canada)