This Chicken Tagine is a hearty, Moroccan-inspired dish made with tender chicken thighs, chickpeas, vegetables and a warming mix of spices. It’s slow-cooked until rich and fragrant, with a sauce that’s perfect for spooning over couscous. Easy to make in one pot and full of bold, comforting flavours, this is a weeknight winner that’s also great for entertaining.
Why you’ll love this Chicken Tagine
One-Pot Wonder – Everything simmers together in one pot, making it easy to prepare and even easier to clean up.
Big Flavour, Minimal Effort – With a handful of pantry spices and a simple technique, you get deep, complex flavours without spending hours in the kitchen.
Perfect for Make-Ahead Meals – The flavour only gets better the next day, making it ideal for meal prep or leftovers.
Naturally Wholesome – Packed with protein, fibre-rich chickpeas, and plenty of veg, this is a comforting meal you can feel good about.
Great for Entertaining – Serve it straight from the pot with couscous and fresh herbs, it looks impressive and feeds a crowd with ease.
Packed with lean protein: Chicken thighs provide the protein I need for muscle recovery and strength.
Great for recovery: Spices like cumin, cinnamon, and ginger not only add flavour but also offer anti-inflammatory
benefits.
How to make Chicken Tagine
This tagine is super easy to pull together and packed with flavour.
Start by sautéing the onions, garlic, and veggies until they’re soft and aromatic. Next, toss in the spices – cumin, cinnamon, paprika, and harissa – to coat everything in that warming, fragrant blend.
Once the veggies are nicely spiced, pour in the honey, chicken stock, crushed tomatoes, and chickpeas, then stir it all together. Nestle the chicken thighs into the sauce, ensuring they’re submerged, and let it simmer gently for about an hour. The chicken will become tender, and the sauce will thicken beautifully.
Finish with fresh coriander before serving with a side of couscous, and you’ve got yourself a deliciously comforting meal!
Tips for making the best Chicken Tagine
Brown the aromatics well – Let the onion, garlic, and vegetables cook until soft and golden for the best base flavour.
Don’t rush the spices – Toasting them briefly in the pan brings out their full depth and warmth.
Adjust heat to taste – Harissa paste adds a gentle kick; feel free to add more (or less) depending on how spicy you like it.
Use chicken thighs for maximum flavour – Thighs stay juicy and tender during long cooking, unlike breast which can dry out.
Let it rest – Like most stews, this tagine tastes even better the next day once the flavours have had time to deepen.
Macro breakdown
The macro breakdown for one serving of this Chicken Tagine (if the recipe serves 6) is approximately:
Calories: 185
Protein: 10.7g
Carbs: 19.8g
Fat: 7.6g
The nutritional information is an estimate based on standard ingredients and may vary depending on the specific brands and products used. For personalised dietary advice, consult with a nutritionist or healthcare provider.
Chicken Tagine
6
servings20
minutes1
hourIngredients
2 tbsp olive oil
1 brown onion, diced
2 carrots, peeled and chopped
2 sticks celery, chopped
1 red capsicum, chopped
1 garlic clove, crushed
1/2 teaspoon ginger, grated
1 teaspoon ground cumin
1 teaspoon all spice
1 teaspoon ground cinnamon
1 teaspoon cardamon powder
2 teaspoons harissa paste, adjust based on your heat preference
1 teaspoon paprika
Pinch of salt and black pepper
1 tablespoon honey
1 cup chicken stock
1 tin (400g) crushed tomatoes
1 tin (400g) chickpeas
half bunch fresh coriander, roughly chopped
7 chicken thigh fillets
Cous Cous
Directions
- Heat the oil in a large saucepan, pot or tagine over medium heat.
- Add the onion, garlic, carrot, celery, and capsicum. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the cumin, allspice, cinnamon, cardamom powder, paprika, and harissa paste. Grate in the ginger. Cook for 1–2 minutes until the vegetables are well coated in the spices.
- Add the honey, chicken stock, crushed tomatoes, chickpeas, and a pinch of salt and pepper. Stir to combine.
- Nestle the chicken thigh fillets into the sauce, ensuring they are mostly submerged. If needed, add a splash more stock to cover the chicken.
- Cover with a lid and simmer gently for 1 hour, or until the chicken is tender and the sauce has thickened.
- Just before serving, stir through the chopped coriander.
- Serve hot with couscous.
