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5.0 from 18 votes

Easy Moroccan Chicken Tagine Recipe (Stovetop, Slow Cooker Or Pressure Cooker)

An easy version of a beautifully fragrant and spicy chicken stew with eggplant/aubergine, cinnamon, ginger and sticky dried plumes in the style of a traditional Moroccan 'tagine'. Cook slowly on the stovetop or in your slow cooker or pressure cooker for a delicious and healthy meal that might even become a family favourite!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 -6
Calories: 717 kcal
Course: Main Course
Cuisine: Moroccan

Ingredients

  • 2 tablespoons olive oil
  • 2 onions sliced into rounds
  • 5 garlic cloves crushed or sliced
  • 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 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 flaked almonds
to serve
  • couscous, lemon wedges and extra fresh herbs

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Shortly before the end of the cooking time, dry roast the almonds in a frying pan until lightly browned. Put aside.
  4. 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).
  5. 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

  • When your chicken stew is cooked: Either remove the chicken thighs briefly or push them aside. Then squish the prunes a little with a potato masher! This thickens the stew slightly and uses the prunes essentially as a sweetener. It's delicious!
  • Then shred the chicken lightly with two forks. You can leave the thighs whole if you like but this is how I like to serve the stew.
  • Slow cooker and pressure cooker instructions: To make this Moroccan chicken in a slow cooker, layer up the ingredients as in the stovetop version. Reduce the chicken stock to just 1/2 cup. Then cook on low for 5 to 6 hours. When it's done, shred the chicken and squish the prunes as in the stovetop recipe.
  • To use your pressure cooker/Instant Pot: Reduce the stock/broth to just 1/2 a cup. Cook on high pressure for 7 minutes. Let the pressure cooker release the pressure naturally for 10 minutes, then manually release the pressure.
  • If you like: Add a handful of green olives and/or a pinch of saffron to the layers before cooking.

Nutrition Information

Calories 717kcal (36%) Carbohydrates 32g (11%) Protein 42g (84%) Fat 48g (74%) Saturated Fat 12g (60%) Trans Fat 1g Cholesterol 224mg (75%) Sodium 831mg (35%) Potassium 1056mg (30%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 1226IU (25%) Vitamin C 31mg (34%) Calcium 98mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 717

% 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.