Moroccan Chicken Tagine
Servings Prep Time
6people 15minutes
Cook Time
Servings Prep Time
6people 15minutes
Cook Time
  • 1tablespoon olive oil
  • 2 boneless skinless chicken breastscubed
  • 1/2 sweet onionchopped
  • 3 cloves garlicminced
  • 1 smallish butternut squashpeeled and cubed
  • 1 can garbanzo beansrinsed and drained
  • 1/2cup sultana raisins
  • 1 carrotpeeled and chopped
  • 1 can diced tomatoes with juice
  • 1/4cup blanched almondsslivered
  • 1 1/2cups vegetable broth
  • 1tablespoon brown sugar
  • 1tablespoon Lemon juice
  • 1teaspoon sea salt
  • 1/2teaspoon fresh ground black pepper
  • 1teaspoon ground coriander
  • 1teaspoon cinnamon
  • 1teaspoon cumin
  • Dash of cayenne pepper
  1. Heat a large Dutch oven to medium high heat and add the oil. Add the chicken, onion and garlic and cook until browned, about 15 minutes.
  2. Add the squash, garbanzos, raisins, carrot, tomatoes, almonds, broth, sugar and lemon juice and stir well.
  3. Season with the salt, pepper, coriander, cinnamon, cumin and cayenne.
  4. Bring all ingredients to a boil then reduce heat to a medium-low simmer and continue cooking for 40 – 45 minutes or until the vegetables are tender.
Recipe Notes

*This dish does equally well with lamb or beef, but the meat should be marinated for at least an hour to tenderize before cooking.

For a vegetarian version, omit the chicken and add: 1 medium zucchini, cubed, 1 large potato, peeled and cubed, and ½ cup fresh green beans, cut into 1/2” pieces.

Moroccan Chicken Tagine Recipe |