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Chicken and Chickpea Tagine
This recipe calls for fast-cooking boneless chicken thighs and a handful of fragrant spices, yielding the deep, rich flavors that are the hallmark of Moroccan tagines. Raisins (or dried apricots) add pops of sweetness to balance the savoriness and spice. Some of the cooking time is hands-off; while the stew simmers, you may wish to prepare some couscous or heat up flatbreads to serve alongside.
4 to 6
Servings
1 hour
25 minutes active
Ingredients
-
1
tablespoon ground cumin
-
2
teaspoons ground coriander
Directions
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01In a small bowl, stir together the cumin, coriander, cinnamon and 1 teaspoon each salt and pepper. In a large bowl, toss the chicken with 4 teaspoons of the spice mix; set aside. Reserve the remaining spice mix for cooking the tagine.
Reviews
May 8, 2026
Easy and Flavorful
Nice easy meal that I served with couscous and flatbread. Everyone in the family loved it.
January 13, 2023
Great easy meal
Easy and tasty, went great with couscous. I only had one can of chickpeas but it was plenty. Apricots added some nice acidity
August 28, 2024
Yummy
I did not have carrots so I used broccoli. My husband liked it. The coriander was not as strong as I thought it would be. I tasted the cinnamon more.
May 18, 2026
Love the spices, but more soupy than expected
The sauce never really thickened appreciably in step 4, even with more time. I was hoping for something more stew-like, like your photo. May try again with less liquid.
December 20, 2024
A little bland
This was a little bland for my taste but a good starting point. Next time I’ll add some smoked paprika, probably a little tomato paste, more raisins, and a healthy dose of lemon.
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