Chicken tajine


Moroccan dishes are becoming increasingly popular. This is no more difficult thatn other stew. If you do not have a traditional tajine to cook over coal, you can use a Dutch oven, or a pan with a lid, and your regular stove will do.


1 onion
2 clv garlic
1⁄2 t turmeric
1⁄4 t cinnamon
1 pn pepper
4 clove
3 c broth (vegetable or chicken broth)
1 cn tomato
1⁄2 t salt
1 cn chickpeas
4 c couscous
1⁄4 c raisin
1⁄4 c almond
8 pce chicken


  1. Pour the oil in a tajine, or a Dutch oven, over medium-high heat.
  2. Brown lightly the chicken pieces.
  3. Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown.
  4. Mix in the tomato and cook for 10 minutes.
  5. Add chickpeas and chicken stock. Cook over medium to high heat until the liquid boils.
  6. Stir in the turmeric, cinnamon, pepper, cloves, and bay leaf.
  7. Reduce heat to low, cover, and cook for 25-30, or until the chicken is tender.
  8. Check seasoning and add salt, if needed.
  9. With a slotted spoon, place 1-2 pieces on each plate.
  10. Mix in raising with the couscous and arrange around the tajine.
  11. Ladle some sauce over all, sprinkle with almonds. Serve.


You can add more vegetables, if you wish, to make it even more colorful. For instance, 1 green bell pepper, medium size, cut into 1 inch strips, and 1 or 2 carrots, sliced.

Chicken can be skinless and boneless, or on the bone, your choice. If the chicken is on the bone, you may need to cook it for a little longer.

If the liquid runs too low while cooking, add a little more.


4 servings
Preparation time
Cooking time
Total time
50 minutes