If you've been to Morocco or even to a Moroccan restaurant, you've probably eaten a tagine. A tagine is a clay, cone shaped vessel that makes stews and casseroles simply delicious.

Easy Tagine recipe for chicken

Even if you don't have a tagine, you can still make a great Chicken Tagine that is a lightly spiced comfort food, especially when served with basmati rice and toasted almonds. Tagines are especially wonderful in the winter. Imagine a lightly spiced, sweet and tasty chicken tagine after a long work day in the winter time.

Ideally this recipe is cooked in a tagine if you have it, but if you don't a Dutch oven will do just fine.

Easy Chicken Tagine Recipe


  • 1 tbsp olive oil
  • 2 boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 0.25 cup fresh cilantro
  • 1 tbsp Tea & Turmeric Ras el Hanout spice blend
  • 0.25 tsp kosher salt
  • 1 cup chicken broth
  • 1 can diced tomatoes, undrained
  • 0.75 cup dried plums/prunes, cut into bite sized pieces
  • 0.50 cup pitted whole green olives
  • 1 small lemon cut into 4 pieces
  • 2 cups cooked basmati rice


  1. In a dutch oven or large pot with a lid, heat the oil on medium high heat.
  2. Add chicken and brown on both sides, about 3-4 minutes each side.
  3. Reduce the heat to medium, add salt, ras el hanout seasoning, chicken broth, diced tomatoes, plums, olives and lemon wedges and cook for 10 minutes.
  4. Reduce heat to low, cover and simmer about 25 - 30 minutes until chicken is thoroughly cooked.
  5. Put the chicken on a serving platter and increase heat. Boil the sauce, uncovered until thickened - about 5 minutes.
  6. Pour the sauce over chicken and serve over basmati rice. ENJOY!