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Moroccan Chicken Tagine

A tagine is in fact a Moroccan earthenware cookery pot. It is used for stewing the likes of lamb, chicken, fish and vegetables.

Serves 4


  • 750g diced chicken 
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp ground black pepper
  • ½ tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground coriander
  • 300ml vegetable stock
  • Large pinch saffron (or ½ tsp turmeric)
  • 2 tbsp olive oil
  • 75g raisins, soaked and drained
  • 1 tbsp honey
  • Salt to taste

To Garnish/Final Flavour:

  • 30g flaked almonds
  • Large bunch of fresh coriander, chopped


#1: Mix the spices – i.e. the black pepper, cinnamon, ginger, coriander and saffron with 3 tbsp of water and marinade with the chicken for approximately 1 hour

#2: Heat the olive oil in a frying pan. Drain the chicken and saute until lightly browned.

#3: Transfer to a saucepan (or a tagine, if you are lucky to own one!). Add the onion to the frying pan and cook until soft, not brown. Add the garlic and lightly cook. Transfer all to the saucepan. Deglaze the frying pan with a little stock and pour over the chicken , adding in the marinade spices too.

#4: Cover with stock and bring to the boil. Cover and simmer for approximately ½ hour .

#5: Add the raisins and honey. Keeping the saucepan uncovered, cook for another 10 minutes approximately to reduce and thicken the sauce somewhat. Meantime, toast the almonds by placing on a baking tray in a moderate oven (180C approx) for a few minutes until lightly browned.

#6: Taste the tagine and add salt as required.

#7: Sprinkle the toasted almonds and the chopped fresh coriander over the tagine prior to serving.

#8: Serve with Jeweled Couscous, Glazed Lemons.

Enjoy your delicious and interesting new dish that's sure to be a healthy and popular surprise for any guests, or a lovely new addition to the family's favourite dinners!