Moroccan Chicken Tagine

Beautiful close up

Prep time: 15-20 min
Cook time; 1 hr 25 min

Fall has come! I am so excited because it means I will be cooking comfort food in abundance. Today’s recipe embodies the best of comfort food – it is warm, filling, and flavorful. But first, the back story on how I got my hands on such an authentic, delicious supper recipe…

A few months back I experienced something really special – something that often doesn’t happen anymore. I connected with a complete stranger. We were both standing in a long coffee line when we started chatting. Eventually we started talking about where he grew up, Morocco. And then we exchanged emails after a discussion about how hard it was to find good, affordable Moroccan food in our area. Which is how I have a fabulous new recipe to share with you, courtesy of my new friend, Nabil. I am really grateful for that long line now!

I wish I could adequately describe the flavors in this dish. Its unlike anything you’ve tasted before – in an awesome way. Don’t be intimated by the mention of turmeric or white pepper. These spices are readily available at your local grocery store and can be used in many, many different recipes. By the way – that intense color in the picture above is from the turmeric! Spice aside, I think the texture of the meal really takes the cake. Its incredibly tender and moist. And its a great meal for weeknights because you pile everything into a dutch oven and let your oven do the work!


4-6 skinless, boneless chicken thighs, cubed
1 large onion, chopped
4 cloves garlic, minced
2 tsp salt
1 tsp turmeric
1/2 tsp peper
1/2 tsp white pepper
1 chicken bouillon
1 T dried parsley
1 T dried cilantro
1/3 C olive oil
1 lb potatoes, cubed
1/2 red olives (I cannot find these, so I just use black)
1 lemon, cut into wedges with seeds removed


1. Preheat oven to 350 degrees.

2. Toss onion, potatoes, olives, garlic, and lemon wedges into a large dutch oven.

Prior to cooking

3. Combine spices and add to dutch oven.

4. Cut chicken into pieces. Nabil’s recipe actually called for a whole chicken skinned and cut into pieces – but I don’t know how to do that. So if you are a talented butcher, by all means go ahead! Otherwise, proceed with chicken thighs.

5. Add olive oil and mix everything together.

All set for oven

6. Place the lid on the dutch oven and cook for 1 hour 25 minutes. I know its hard to believe that the chicken won’t overcook – but I promise it won’t!

You are going to be flabbergasted by the perfect flavor and texture of this dish. I just know it. I promise to be back real soon with another great fall recipe!

Hungry for more great recipes? Explore more Lawyer in the Kitchen!

One comment

  1. […] it out with my Moroccan Chicken Tagine Recipe or Better than Boxed Rice […]

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