By Vidya Reddy
Holistic Health Expert • 25+ Years in Ayurveda & Wellness • Avid Home Cook
Co-founder: Tea & Turmeric, Laguna Beach
Published: August 25, 2022
Updated: May 25, 2026
Cooking has always been my true passion, long before wellness became my profession. This recipe is where my two worlds meet.
A lightly spiced, sweet and savory chicken stew with prunes, olives, and warming Moroccan spices. No tagine required.
I was 10 years old on a family trip when I had my first tagine, and nothing was ever quite the same after that. It was the first time I had tasted fruit and nuts cooked right into a savory dish and it completely changed the way I thought about food. Prunes, apricots, warm spices, tender chicken, and flavors that somehow managed to be both comforting and completely new. Then came couscous, another first on that same trip, and I was done.
This chicken tagine is my home version of that memory. It is lightly spiced, a little sweet, deeply savory, and the kind of thing you want on a cold winter night after a long day. You do not need a tagine to make it. A Dutch oven works perfectly.
Quick Overview
This easy chicken tagine brings together tender chicken, warming Moroccan spices, sweet prunes, briny olives, and a rich tomato broth for a simple, deeply flavorful dinner. Ready in about 50 minutes and perfect for weeknights or a relaxed weekend meal.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 Minutes | Servings: 4
Ingredients:
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon Moroccan Ras el Hanout
• ½ teaspoon turmeric powder
• ¼ teaspoon kosher salt
• 1 cup chicken broth
• 1 can diced tomatoes, undrained
• ¾ cup dried prunes, cut into bite-sized pieces
• ¼ cup dried apricots, cut into bite-sized pieces (optional but worth it)
• ½ cup pitted whole green olives
• 1 small lemon, cut into 4 pieces
• ¼ cup fresh cilantro
• 2 cups cooked basmati rice or couscous, for serving
Instructions:
1. Brown the Chicken
Heat the olive oil in a Dutch oven or large pot with a lid over medium-high heat. Add the chicken and brown on both sides, about 3 to 4 minutes per side. Remove the chicken and set aside on a plate.
2. Build the Base
Reduce heat to medium. In the same pot, add the chopped onion and cook for about 3 minutes until softened. Add the garlic, Ras el Hanout, and turmeric and stir for 1 minute until fragrant.
3. Simmer
Return the chicken to the pot. Add the salt, chicken broth, diced tomatoes, prunes, apricots, olives, and lemon wedges. Cook uncovered on medium heat for 10 minutes.
4. Finish Low and Slow
Reduce heat to low, cover, and simmer for 25 to 30 minutes until the chicken is cooked through and tender.
5. Thicken the Sauce
Transfer the chicken to a serving platter. Increase the heat and boil the sauce uncovered for about 5 minutes until thickened.
6. Serve
Pour the sauce over the chicken. Scatter fresh cilantro over the top and serve over basmati rice, couscous, or with crusty bread.
Why This Chicken Tagine Works
• Ras el Hanout does all the heavy lifting on flavor with one spice blend
• Turmeric adds warmth and a beautiful golden color to the broth
• Prunes and apricots add a natural sweetness that balances the briny olives beautifully
• Browning the chicken first builds a deeper base for the sauce
• Lemon wedges cooked right into the broth give it a bright, subtle citrus note
• No tagine needed, a Dutch oven gives you the same slow, gentle heat
Tips for the Best Chicken Tagine
• Do not skip browning the chicken, it makes the sauce richer
• Cut the prunes and apricots into bite-sized pieces so they melt into the sauce
• Fresh cilantro at the end makes a real difference, add it right before serving
• Leftovers taste even better the next day once the flavors have had time to settle
• Couscous is the traditional pairing and soaks up the sauce beautifully
Frequently Asked Questions
What is a tagine?
A tagine is a clay, cone-shaped cooking vessel traditional to North African cooking. The shape traps steam and circulates it back into the dish, which keeps everything moist and tender. You do not need one to make this recipe. A Dutch oven works just as well.
What is Ras el Hanout?
Ras el Hanout is a North African spice blend. The name roughly translates to "top of the shop," meaning the best spices the seller has. It typically includes warming spices like cinnamon, cumin, coriander, cardamom, and turmeric. Our version is available at teaandturmeric.com.
Can I use chicken thighs instead of breasts?
Yes. Chicken thighs stay juicier during the longer simmer and are a great swap here.
Is this recipe spicy?
No. Ras el Hanout is warming and aromatic, not spicy. It has depth and complexity without heat.
Can I make this ahead of time?
Yes. This tagine actually tastes better the next day. Make it ahead, refrigerate, and reheat gently on the stovetop.
Can I freeze it?
Yes. Cool completely and store in an airtight container. I've made big batches before and froze for up to 3 months.
What can I serve with chicken tagine?
Crusty bread is the best way to eat this, something you can tear and drag through the sauce. Couscous is the traditional choice and soaks up the sauce perfectly. Basmati rice works beautifully too.
Vidya's Notes
The best way to eat this is with a crusty French baguette or homemade bread. You want something you can tear and drag through that sauce. A Moroccan friend of mine taught me that and she was right. If neither is an option, toasted white bread works, just make sure it is not a sweet one. Rice works too if that is what you have.
Serving Suggestions
This chicken tagine pairs well with:
• crusty French baguette or homemade bread
• couscous
• basmati rice
• a simple green salad
• sliced toasted almonds scattered on top
Let's Stay Connected
For more globally inspired recipes and handcrafted spice blends, come visit us anytime at Tea & Turmeric
Cooking has always been about connection for me. Family, travel, and the meals that stay with you for decades. Follow along on Instagram @teanturmeric for more recipes, wellness tips, and a peek into my kitchen.
Want to go deeper? Read our blog.
Listen to The Tea on Wellness Podcast.
Got a question or want to share how this one turned out? Email me and the team at hello@teaandturmeric.com
