Last updated on May 20th, 2020 at 11:17 amJump to Recipe
In the last year I’ve really grown to love Mediterranean and middle eastern flavors. I think my taste buds have changed a lot! This chicken tagine recipe is a product of me wanting to create more hearty, still healthy, warming meals for myself and Kevin. It’s also a pantry meal in a lot of ways. There are a ton of things you can throw in here because it’s a stew of sorts. This particular chicken tagine recipe is kind of my take on the traditional version because I tailored it to the flavors we like. You should do the same! This is a good one to do that with. I view recipes as guidelines and then add or take away things I like or dislike.
What is Chicken Tagine?
Tagine is actually a clay vessel that this dish is traditionally cooked in. It’s a little bit cone shaped and has a hole at the top for the steam to rise out of.
How Do You Make Tagine without a Tagine?
Not everyone has a fancy tagine laying around to use, so if you have a dutch oven that works great. If you also don’t have a dutch oven you can use a regular frying pan or sauce pot!
What Do You Serve with Chicken Tagine?
My favorite thing for this chicken tagine recipe has been the soft, pillowy Israeli couscous I serve it with. It’s the perfect bed for the juice chicken and extra sauce. If you don’t have Israeli couscous you can use: regular couscous, basmati rice, white rice, or pasta.
What Does Chicken Tagine Taste Like?
This chicken tagine recipe relies heavily on warming spices like turmeric, cumin, and cinnamon. Sounds strange for a savory dish, I know but give it a try! There is also tons of flavor coming from onions, garlic, olives and dates!
Let me know if you have tried it! I would love to hear your thoughts. Leave a comment here or DM me on Instagram!
Chicken Tagine with Fluffy Israeli Couscous
- 4 Chicken Thighs Bone-in & Skin-on
- 1 Tbs Avocado Oil
- ¼ Cup Dry White Wine
- 1 Medium Yellow Onion Peeled and Diced
- 1 Red Bell Pepper Diced
- 1 Small Orange Bell Pepper Diced
- 1 Cup Shiitake Mushrooms Sliced
- ½ Cup Castelvetrano Olives or any olives you like, cut in half
- 2 Cloves of Garlic Diced
- 3 Medjool Dates Diced
- 2 Lemons
- ¼ Cup Sliced Almond Toasted
- 2 Cinnamon Sticks
- 1 Tsp Ground Cumin
- 1 Tsp Hot Paprika
- 1 Tsp Ground Turmeric
- 1 Tsp Salt
- 2 Cups Chicken Bone Broth
- Preheat the oven to 350°F
- In a dutch oven, pot or frying pan on medium high heat, add 1 tbs of avocado oil. Season chicken with salt and pepper and place skin side down in the hot pan. (Make sure your pan is hot by sprinkling a little bit of water into the pan. If it goes crazy, you’re ready) cook until skin is golden brown, about 3-4 minutes and then flip over. Cook for another 2-3 minutes and remove from pan and set aside. *chicken does not need to be fully cooked at this point
- Pour wine into hot pan, scraping up the brown bits from the bottom. Turn heat to medium low and add another Tbs or so of avocado oil and onions to the pan/pot and saute until translucent (about 3 minutes). Then add in peppers, mushrooms, olives and dates along with cumin, paprika, turmeric and salt. Cook for about 5 minutes stirring occasionally.
- Add garlic, chicken bone broth and the juice of 1 lemon. Stir to combine.
- Add chicken back in with the crispy skin facing up (try not to get it wet). Slice the remaining lemon and scatter it in your pot. Put the entire thing in the oven for 15-20 minutes or until chicken is no longer pink inside.
- Serve over Israli couscous and garnish with sliced toasted almonds