Tagine of Moroccan Chicken Recipe - Allrecipes.com
Tagine of Moroccan Chicken Recipe
  • READY IN 40 mins

Tagine of Moroccan Chicken

Recipe by  

"Tagines are stews that meld sweet and savory flavors. Release the full flavor of saffron, a spice used in Mediterranean cuisine, by crushing its threads before adding to the tagine."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, or until browned, turning once. Transfer chicken to plate; cover to keep warm.
  2. Cook onion in same skillet 7 minutes. Add garlic salt, cinnamon, ginger, cumin, and saffron, if desired. Stir in tomatoes and honey. Return chicken to skillet; cover and simmer 5 minutes. Stir in raisins. Simmer 10 minutes, stirring occasionally, until chicken is done.
  3. Serve chicken stew garnished with toasted, slivered almonds and chopped fresh cilantro on a bed of couscous, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2007

I made this in the crock-pot using boneless skinless thighs, thus skipped the oil and browning. I made it the first time with all the ingredients and my only thought of change for the second time was to reduce the cumin by about 1/2. We truly ate it up...love this recipe, but have found it very hard to search for here on allrecipes. So, save it to your recipe box, now (Big smile)! I'd give it more stars if I could! Don't skip the ingredients, if you have them, use them. And if it's something you're not sure you'd like, try reducing a little of that ingredient. These flavors meld together quite nicely. It's not at all too sweet. Very flavorful!

Most Helpful Critical Review
Feb 28, 2007

I thought this was really good; the combination of spices is very interesting. My kids were pretty neutral about it, and my husband wouldn't eat it. Needless to say that I won't be making this again.


23 Ratings

Dec 31, 2006

We just prepared this dish for New Year's Eve. We followed the recipe as stated except used chicken breasts. It was DELICIOUS! I figured it would be too sweet, but it was not at all, we will certainly cook this again. Thanks!!

Sep 23, 2007

This was an instant favorite! I used boneless, skinless chicken breasts cut into chunks and marinated them for about an hour in a few dashes of soy sauce with the spice mixture. Then I sauteed the onions with some apple slices in oil until tender, added the chicken, and continued sauteeing until chicken was browned. I then added the tomato sauce, honey, and raisins, along with about a tablespoon of corn starch to thicken, and simmered on low heat for about 10 minutes. I served over saffron rice (since I didn't have any saffron spice on hand for the chicken), and it was delicious and so easy! I think next time I will use fresh ginger root and garlic, though. :)

Sep 23, 2006

I thought this recipe was great! I made just a few changes. I used half of the honey called for(in hindsight I should've either used all of it or halved the cinnamon ), I used chicken breasts instead of legs, and I omitted the raisins and the saffron. Hubby loved it, I loved it, I will denfinately make this again!

Dec 09, 2006

I was skeptical about the mix of spices, honey, and tomatoes in this dish. But it was such a crowd pleaser! There we no leftovers. I did not use saffron and it turned out just fine.

Sep 30, 2006

This was very easy to make and quite tasty. Next time I will make it with boneless chicken.

May 04, 2006

thought it was very good. Easy to prepare and not 'weird' - I'm feeding a 2 1/2 year old! I only added half of the honey and it was still very good.


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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