This One Pot Moroccan Chicken stew is my easy spin on a traditional chicken tagine recipe. Chicken drumsticks simmered with chickpeas, raisins and warming, anti-inflammatory spices. A special chicken dinner totally doable on weeknights.
What is better than a delicious warming chicken dinner that only uses one pot? Not much, right?! If you are a regular on NEC you know how much I love easy one-pot meals that are nutritious and packed with flavor! This Moroccan Chicken Stew is just that! A one-pot wonder, if you will!
This is not your momma's chicken stew. We're talking Flavor Central, you guys! Trust me, it will surprise your taste buds in the best way possible. Plus it's healthy and ready in less than an hour!
What is a Moroccan tagine?
The word tagine (tajine) has two meanings. It refers to a type of North African clay cookware used for both cooking and serving. The top of the tagine is distinctively shaped into a rounded dome or cone. But also the stew-like dish slow-cooked in this traditional clay pot is called tagine/tajine. Think of it as a rich thick and fragrant mixture of meat or fish, simmered with cozy spices, legumes, vegetables or fruit.
As I reckon most of you don't have a Moroccan tagine sitting in your kitchen cabinet, I will show you how to make chicken tagine without a clay pot, on the stovetop.
Which cut of chicken shall I use for making One Pot Moroccan chicken?
As you can see in the pictures, I am using drumsticks. But you can also use bone-in chicken thighs or whole chicken legs. Although I recommend dark meat for a more flavorful dish, you could also use bone-in chicken breast. Should you go for breast, take note that the cooking time will be a bit shorter.
Special Ingredients needed for making One Pot Moroccan Chicken Stew:
This one-pot Moroccan chicken stew is my easy twist on a traditional Moroccan chicken tagine. So while we are using a quicker, simplified cooking method we are still going to flavor town using all the authentic tagine spices:
- ground coriander
- turmeric
- ground ginger
- sweet paprika
- cumin
- cinnamon
Raisins are another special ingredient, often used in Moroccan cooking to add a bit of sweetness to balance out the savory and salty flavors. If you're not a raisin gal, go with dried apricots, dried cherries, or cranberries.
Another specialty addition here is green olives which add a delicious saltiness to this Moroccan chicken! Black olives would obviously work as well - even capers if you are into those! Not a fan of olives/capers? Add some more salt to taste.
To this fragrant combination of salty olives and sweet, plump golden raisins, we also add some zingy fresh lemons to brighten up the whole dish! A major flavor boost.
If you can find preserved lemons, add some of those for an even more authentic tagine experience. You can actually make them yourself using this recipe.
How to make Moroccan Chicken Tagine:
Step 1 - Mix the spices together in a small bowl. Set aside for later.
Step 2 - Heat olive oil in a very large skillet (ideally one with a heavy bottom, and for which you have a lid) and swirl to coat. Brown chicken on each side until golden brown, about 3 minutes on each side. Season with some salt and remove from the skillet onto a plate.
Step 3 - In the same skillet, cook the onions until softened, about 2-3 minutes. Add garlic, cook for 30 seconds. Stir in spices and cook for another 30 seconds, stirring.
Step 4 - Reduce heat to low. Stir in crushed tomatoes, chicken stock, honey, chicken peas, lemon, raisins, and olives.
Step 5 & 6 - Nest chicken into the sauce, cover with the lid and simmer for 20 to 30 minutes, flipping the chicken from time to time so all sides soak up the sauce. Once the chicken is cooked through, turn off the heat and serve with couscous and lots of cilantro.
What do you serve with a chicken tagine?
You can serve this One Pot Moroccan chicken with whatever side you feel like! I like to serve chicken tagine on a bed of couscous, pearl couscous, white or brown rice, or saffron rice!
This couscous with chickpeas and raisins would be pretty amazing as a side if you want to turn this into a real Moroccan feast. Perfect for dinner parties with friends. Want to go low carb / low cal? Serve it up with my cauliflower broccoli tabouleh or cauliflower rice.
Can this chicken tagine be made in advance?
Absolutely! This chicken stew is awesome for meal prep as it reheats beautifully, making it perfect for easy make-ahead dinner. It also freezes well. Freeze without the cilantro. Thaw in the fridge overnight or pop in the microwave frozen.
Tips and Variations:
- Instead of raisins, you can use dried apricots or prunes (although they are traditionally used with lamb).
- You can use bone-in chicken thighs or bone-in chicken breasts instead of drumsticks. Breasts will need less cooking time.
- Feel free to add more veggies like carrots (cut into big coins and added about 15 minutes before the end), sweet potatoes (15 minutes towards the end) and zucchini (6-7 minutes towards the end).
- I purposely made this Moroccan chicken tagine without preserved lemons (even though they are traditionally used) because they are hard to find, but if you have some, stir in 2 preserved lemons cut into strips towards the end of cooking.
One-Pot Moroccan Chicken Tagine
This One Pot Moroccan Chicken stew is my easy spin a traditional chicken tagine recipe. Chicken drumsticks simmered with chickpeas, raisins and warming, anti-inflammatory spices. A special chicken dinner totally doable on weeknights.
Ingredients
- ½ tsp ground coriander
- ½ tsp turmeric
- 1 tsp ground ginger
- 1 tsp sweet paprika
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tbsp olive oil
- 8 chicken drumsticks see notes of other cuts of chicken
- 1 onion cut in half and sliced
- 3 garlic cloves minced
- 1 whole lemon peeled, cut into pieces
- 1 cups chicken stock
- 1 can crushed tomatoes
- 1 can chickpeas drained
- ¼ cup golden raisins
- 1 tbsp honey or 2 tbsp if you prefer it sweeter
- ½ cup green olives pitted and cut in half
- ½ cup fresh cilantro
Instructions
-
Mix the spices together in a small bowl. Set aside for later.
-
Heat olive oil in a very large skillet (ideally one with a heavy bottom, and for which you have a lid) and swirl to coat. Brown chicken on each side until golden brown, about 3 minutes on each side. Season with some salt and remove from the skillet onto a plate.
-
In the same skillet, cook the onions until softened, about 2-3 minutes. Add garlic, cook for 30 seconds. Stir in spices and cook for another 30 seconds, stirring.
-
Reduce heat to low. Stir in crushed tomatoes, chicken stock, honey, chicken peas, lemon, raisins, and olives.
-
Nest chicken into the sauce, cover with the lid and simmer for 20 to 30 minutes, flipping the chicken from time to time so all sides soak up the sauce. Once the chicken is cooked through, turn off the heat and serve with couscous and lots of cilantro.
Recipe Notes
- Instead of raisins, you can use dried apricots or prunes (although they are traditionally used with lamb)
- Feel free to add veggies like carrots (cut into big coins and added about 15 minutes before the end), sweet potatoes (15 minutes towards the end) and zucchini (6-7 minutes towards the end).
- I purposely made this Moroccan chicken tagine without preserved lemons (even though they are traditionally used) because they are hard to find, but if you have some, stir in 2 preserved lemons cut into strips towards the end of cooking.
Katie
Made this for the family and it was a hit!
Cathleen @ A Taste of Madness
You can count me in to any recipe that involves chicken. I think I am in love with the sound of this! Bookmarked for later 🙂
cyndy
Wow - this just has so much flavor. Loved the taste and really simple to make. This is a keeper!
Sadia Malik
This looks so delicious and easy will try soon
Tonje
Love all the flavour in this, can't wait to try it!
Rachal
Loved it, tho the next time will add more raisins to it. But was really yummy
Marie
Happy to hear you loved it! Thanks for your feedback 🙂
Susan Donohue
Delicious, easy and I had all of the ingredients in the house. Used dried apricots since I had them. Went a little heavier on the spices. Thank you! Great recipe💓
Susan Donohue
Oops! So quick to review the recipe that I didn’t rate it. Five stars.
Marie
Amazing! Thanks so much for your feedback!