I can’t have a blog about Morocco and not share with you my family Moroccan chicken tagine recipe. Every week I get many emails asking about this Moroccan internationally loved dish. So here I am.
If you have already tasted the Moroccan chicken tagine, there is a big chance you fell in love with it and this is probably why you are here. Well, I feel you!
Even as a Morocco native who grew up eating this dish every other day, the Moroccan chicken tagine is definitely on my all-time favorite dishes list. I get hungry each time I think about it. It’s delicious, nutritious, balanced and so comforting.
If you never cooked it the Moroccan way before (most tagine recipes on the internet are not 100% authentic), prepare yourself to have a culinary revelation in your kitchen. The steps are easy, the ingredients are simple and you will be amazed at the deliciousness you will be able to create.
Making Moroccan Chicken Tagine
The chicken tagine recipe I am sharing with you here is one of my favorites and the one I keep sharing whenever I am asked about Moroccan recipes. Unlike other traditional Moroccan dishes that need experience and special techniques, this Moroccan chicken tagine is really easy and quick to make.
In a nutshell, there are two main types of tagines in Morocco. The first type is the classic salty tagine like the one I am sharing with you today, using a combination of meat and vegetables. The second type is the sweet-and-salty tagine using a combination of meat, caramelized fruits, and roasted almonds.
The good thing about the salty tagine version, besides being easy to make, is that it is very flexible and versatile. The cooking process stays the same whether you are using meat or poultry, and it’s so flexible that you can mix-and-match the vegetables and create different tastes, effortlessly.
In Morocco, the most common vegetables used in tagines are potatoes, peas, carrots, cauliflower, and zucchini. You can even skip the chicken to have a 100% vegan tagine.
Honestly, most of the time, I make my Moroccan chicken tagine with whatever vegetable leftovers I have. Sometimes it can be a mix of four or five vegetables, and Oh my, that mix of flavors is heaven.
In Morocco, marinated olives are used to flavor and decorate Moroccan tagines. You can either buy marinated olives from your grocery store, they are not spiced the Moroccan way but if you don’t have time, that’s still a good alternative. Or, if you have a few extra minutes, you can make Moroccan marinated olives yourself in less than 15.
The Cooking Method
To cook this Moroccan Tagine dish, a traditional Moroccan clay pot is not mandatory. Your regular cooking pot will do the job perfectly. However, in terms of taste, cooking in a tagine clay pot is a game-changer thanks to the slow cooking and the ingredients being deeply infused with flavors.
This being said, it’s important to know that cooking in a traditional clay pot will take longer than cooking in a regular cooking pot. For me, with my stove and tagine pot size, it takes around 2 hours, versus 1 hour if I cook in a regular cooking pot.
Cooking in a clay pot will also need more of your attention as the ingredients can stick to the bottom and burn. It’s important to watch closely. So if you have time, go for it. The result is unbeatable!
If you are short in time, you can also cook your tagine in a regular pot and serve it in a traditional clay tagine. It will make your guests’ eyes sparkle.
If you don’t know how and where to look for traditional Moroccan tagine pots, I detail everything you need to know about tagine pots here.
Okay, so let’s get back to our recipe and how to make Moroccan chicken tagine. This method is the one used in Morocco for every day cooking. It’s really easy, practical and delicious. You will love it!
Get one FREE Delicious Moroccan Recipe Every Month
Moroccan Chicken Tagine Recipe (Authentic & Easy)
- 4 medium chicken drumsticks
- 1 cup frozen chickpeas
- ½ pound carrots, peeled and sliced
- 3 tbsp cooking oil or a mix of cooking oil and Olive oil
- 1 large onion finely chopped
- 1 tsp (rounded) chopped parsley
- 1 tsp (rounded) chopped coriander
- 1 clove garlic, pressed
- ½ tsp salt adjust according to your preferences
- 1 tsp ginger powder
- ½ tsp pepper powder
- 1 tsp turmeric powder
- 1 pinch cinnamon powder
- 5 cups water
- ¼ cup lemon confit or marinated olives for decoration optional
- In your cooking pot, add the chopped onion, oil, garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
- Cover your cooking pot and let everything gently boil for 10 minutes in low heat. Stir from time to time.
- Add the remaining water, cover the cooking pot and let cook on low to medium heat until the drumsticks are almost ready. This might take from 30 to 40 minutes, depending on your chicken drumsticks. If you are using a traditional tagine pot, it will take a little more. Add water if sauce evaporates. There should be enough water to submerge the drumsticks at least halfway.
- Add the frozen chickpeas, sliced carrots and half quantities of parsley and coriander. Cover again and let cook until the chicken, peas, and carrots are all tender and well cooked. This can take between 20 to 30 minutes.
- One everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes.
- In a tagine pot or large bowl, gently position the chicken drumsticks and vegetables in the center and pour the remaining sauce on top.
- Decorate with the marinated olives, fresh parsley, and coriander.
- Serve hot or tepid, with fresh bread.
Novice with tagine
Just a little confused. Shows carrots, but calls out none in recipe.
Response from Moroccanzest
Hi Tom, this tagine recipe can be made using different kinds of vegetables (carrots, potatoes, cauliflower, peas, zucchini, etc). I added the mention of the carrots in the recipe card, but you can really mix and match as you like. Really hope you enjoy this recipe – xx
Thank you for sharing your family tagine recipe. I just came back from vacation in Morocco and I am obsessed with the tagine!!! Can’t wait to try your recipe.
the best tagine recipe I tried. The chicken was fondant, and the sauce huuuum
in one word: delicious!
you probably have everything in your kitchen to make this recipe, so don’t think twice, it’s easy and really delicious
printed and laminated
this recipe went to my recipes box … I made it twice last week, for me and my husband, and for my friends. They all loved it, thank you so much for sharing your family recipe
Response from Moroccanzest
Oh, I am glad it was a success! My family recipe is now your family recipe too, how great is that? –xx