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Chicken Tagine

Prepare to be transported to the vibrant streets of Morocco. The succulent chicken, simmered in a fragrant blend of spices and aromatic herbs, creates a dish that's bursting with exotic flavors. Serve it over a bed of fluffy couscous and get ready to take your taste buds on a tantalizing journey to the land of spice and everything nice!

Tasty Team
82% would make again
Chicken Tagine


for 4 servings

Spice Rub

  • 1 teaspoon Schwartz ground cinnamon
  • 1 teaspoon Schwartz paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon salt


  • 3 lb chicken thighs (1.3 kg)
  • 4 tablespoons olive oil, divided
  • 1 lb baby potato (450 g), quartered
  • 1 cup cherry tomato (200 g), halved
  • ½ cup shallot (50 g), chopped
  • 10 dried apricots, roughly chopped
  • salt
  • black pepper
  • 1 lemon, sliced
  • 1 tablespoon fresh parsley, chopped
  • ¼ cup almond (35 g), silvered, toasted

Nutrition Info

  • Calories 827
  • Fat 35g
  • Carbs 56g
  • Fiber 8g
  • Sugar 24g
  • Protein 73g

Estimated values based on one serving size.


  1. Preheat oven to 190ºC (375ºF).
  2. Place all of the ingredients for the spice rub in a small bowl and mix to combine.
  3. Place chicken thighs in a large bowl and coat with the spice rub.
  4. Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4–5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
  5. In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
  6. Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
  7. Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
  8. Garnish with fresh parsley and toasted almond slivers.
  9. ENJOY!
  10. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Chicken Tagine