Moroccan Tagine Chicken

Cook Time: 35 minutes

Yield: 1

Moroccan Tagine Chicken

This recipe was inspired by Rachael Ray’s Quick Tagine-Style Chicken.

, September 20, 2011


  • Olive oil
  • 1/2 lb boneless chicken
  • 1/2 tsp minced garlic
  • 1 medium onion
  • 6 pitted prunes
  • 1/8 cup golden raisins
  • 1 cup organic chicken stock
  • 1/2 cup couscous
  • Freshly ground or coarse pepper
  • 3/4 tsp cumin
  • 3/4 tsp paprika
  • 1/4 tsp coriander
  • 1/4 tsp turmeric
  • 1/16 tsp cinnamon
  • 1 scallion
  • Cilantro
  • Mango Chutney


  1. Mix cumin, paprika, coriander, turmeric & cinnamon together and set aside.
  2. Quarter and slice the onion then roughly chop dates and set aside.
  3. Chop chicken into 1-2 inch pieces.
  4. Heat olive oil in small wok (enough to coat the area the chicken will be in, you can always add more if the chicken is sticking).
  5. Add chicken cooking over medium heat until golden brown and cooked through. Add pepper to taste while cooking.
  6. Add the onions, prunes and chicken stock along with the mixed spices.
  7. Simmer for 10-15 minutes until onions are cooked and sauce has thickened.
  8. Cook Couscous according to directions.
  9. To serve, mound couscous on plate and place chicken and sauce on top.
  10. Garnish with chopped scallions and cilantro and Mango Chutney on the side.

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