Easy Moroccan Chicken Tagine Recipe (Stovetop, Slow Cooker Or Pressure Cooker)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 -6
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Calories
717 kcal
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Course
Main Course
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Cuisine
Moroccan
Easy Moroccan Chicken Tagine Recipe (Stovetop, Slow Cooker Or Pressure Cooker)
Description
The recipe starts by gently heating olive oil then layering sliced onions, crushed garlic, cubed eggplant, a variety of warm spices, prunes, and chopped parsley in a pan or slow cooker. Chicken thighs are placed on top and seasoned with salt, pepper, lemon zest, and juice. Chicken stock is poured over, and the mixture simmers covered for 45 minutes to an hour, allowing the flavors to meld and the chicken to become tender. The prunes are lightly mashed toward the end to thicken the sauce with their natural sweetness.
The dish combines savory, sweet, and slightly tangy notes from spices and lemon, with the softness of cooked eggplant and the hearty chicken thighs. Toasted flaked almonds are added just before serving to contribute a crunchy texture and nutty flavor. Serving with couscous balances the stew’s richness and provides a traditional accompaniment.
For alternative cooking methods, a slow cooker can be used by reducing chicken stock and cooking on low for several hours, or a pressure cooker with adjusted stock and shorter cooking time. Adding green olives or saffron is optional to vary flavors. The recipe offers practical tips for shredding or serving chicken thighs whole based on preference.
Ingredients
- 2 tablespoons olive oil
- 2 onion sliced into rounds
- 5 garlic crushed or sliced, cloves
- ½ eggplant cubed (use a whole one if it's small) UK = aubergine
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon Turmeric
- ½ cup prunes stone-less (buy them already stoned) Sometimes they're called dried plums
- ½ bunch parsley chopped, plus extra for sprinking over the dish at the end
- 2 pounds chicken thighs (around 6, but it depends on the size)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon zest of a whole lemon, juice of ½ a lemon, save the other ½ lemon for garnish
- ¾ cup chicken stock US = chicken broth
- 2 tablespoons almonds flaked
to serve
- couscous lemon wedges and extra fresh herbs
- lemon
- Herb
Instructions
- Heat up the olive oil gently in a heavy flat-bottomed pan (or slow cooker/pressure cooker - see notes section below for more info). Then layer up the onions, garlic, eggplant/aubergine, spices, prunes and herbs (with the onions on the bottom). Lay the chicken over the top, then sprinkle over the salt and pepper.
- Sprinkle over the lemon zest and squeeze over the juice. Pour over the chicken stock/broth. Put the lid on the pan and let the tagine simmer gently for 45 minutes to an hour. Stir the ingredients about half way through cooking.
- Shortly before the end of the cooking time, dry roast the almonds in a frying pan until lightly browned. Put aside.
- Push the chicken thighs aside and squish the prunes a little with a potato masher. Roughly shred the chicken in the pot with two forks (I like to leave some fairly large pieces).
- Serve the tagine with hot couscous and lemon wedges from the leftover lemon half. Sprinkle over the reserved fresh herbs plus some toasted flaked almonds.
Notes
- To thicken the stew, mash the prunes slightly near the end of cooking.
- Shred the chicken with forks or leave thighs whole depending on serving preference.
- For slow cooker: reduce stock to ½ cup and cook on low for 5–6 hours before shredding chicken and mashing prunes.
- For pressure cooker: reduce stock to ½ cup, cook at high pressure for 7 minutes, then naturally release pressure for 10 minutes before opening.
- Optional additions include green olives and saffron for extra flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 32g | 11% |
| Protein | 42g | 84% |
| Fat | 48g | 74% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 224mg | 75% |
| Sodium | 831mg | 35% |
| Potassium | 1056mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1226IU | 25% |
| Vitamin C | 31mg | 34% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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