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Chicken Tagine

by Ivan Diaz


for 4 servings

Spice Rub

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


  • 3 lb
    chicken thighs (1.3 kg)
  • 4 tablespoons
    olive oil, divided
  • 1 lb
    baby potato, quartered (450 g)
  • 1 cup
    cherry tomato, halved (200 g)
  • ½ cup
    shallot, chopped (50 g)
  • 10 dried apricots, roughly chopped
  • salt
  • black pepper
  • 1 lemon, sliced
  • 1 tablespoon
    fresh parsley, chopped
  • ¼ cup
    almond, silvered, toasted (35 g)
    Calories 786
    Fat 31g
    Carbs 54g
    Fiber 7g
    Sugar 24g
    Protein 72g

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!




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