Moroccan Chicken Tagine

    40 minutes

    A great Moroccan style dish with chicken, chickpeas, vegetables and spices. Serve with flat bread for sopping up the juices.

    415 people made this

    Serves: 4 

    • 600g skinless, boneless chicken breast fillets, chopped
    • 2 teaspoons salt
    • 2 teaspoons vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 carrots, sliced
    • 2 stalks celery, sliced
    • 4cm knob fresh ginger, peeled and finely grated
    • 1/2 teaspoon paprika
    • 3/4 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon ground turmeric
    • 1 1/2 cups chicken stock
    • 280g passata or tomato puree
    • 200g canned chick peas, drained
    • 1 zucchini, sliced
    • 1 tablespoon lemon juice

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season chicken with salt and brown in the oil in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
    2. Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
    3. Add chickpeas and zucchini to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until zucchini is tender. Stir in lemon juice and serve.

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    Reviews in English (281)


    Something else. This is an interesting version of this recipe. I don't add zucchini, garlic or lemon juice. I may experiment with those to add to my version. I do love the Morrocan Chicken I make. I have a few variations. Usually I am fine with just 2-3 chicken breast fillets sauteed in 3 Tbsp olive oil. I also add one capsicum to the dish with more carrots and celery. I think the more vegetables the better. I also use less salt; like 1 tsp. I don't use chicken stock, but would like to next time. And finally, I add walnuts and raisins. These ingredients really enhance the flavour and texture of this dish. Overall, this has become one of my favourite dishes to make because it is really easy and delicious. Serve with couscous simmered in chicken stock and little olive oil.  -  29 Sep 2008


    Made this for dinner tonight. Absolutely love the mix of spices and vegetables. Next time I make this I'm going to make it without the chicken so I have another vegetarian dish.  -  17 Nov 2010


    Used different ingredients. This was so tasty! We used red kidney beans once, and liked that combination even better than the chickpeas. Will definitely be making this again.  -  29 Sep 2008