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Tagine of Moroccan Chicken

Tagine of Moroccan Chicken

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McCormick(R) Gourmet Collection(R)

Tagines are stews that meld sweet and savory flavors. Release the full flavor of saffron, a spice used in Mediterranean cuisine, by crushing its threads before adding to the tagine.

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Nutrition

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  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, or until browned, turning once. Transfer chicken to plate; cover to keep warm.
  2. Cook onion in same skillet 7 minutes. Add garlic salt, cinnamon, ginger, cumin, and saffron, if desired. Stir in tomatoes and honey. Return chicken to skillet; cover and simmer 5 minutes. Stir in raisins. Simmer 10 minutes, stirring occasionally, until chicken is done.
  3. Serve chicken stew garnished with toasted, slivered almonds and chopped fresh cilantro on a bed of couscous, if desired.
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Reviews

catholic soup queen
4
2/11/2007

I made this in the crock-pot using boneless skinless thighs, thus skipped the oil and browning. I made it the first time with all the ingredients and my only thought of change for the second time was to reduce the cumin by about 1/2. We truly ate it up...love this recipe, but have found it very hard to search for here on allrecipes. So, save it to your recipe box, now (Big smile)! I'd give it more stars if I could! Don't skip the ingredients, if you have them, use them. And if it's something you're not sure you'd like, try reducing a little of that ingredient. These flavors meld together quite nicely. It's not at all too sweet. Very flavorful!

scooby43215
4
12/31/2006

We just prepared this dish for New Year's Eve. We followed the recipe as stated except used chicken breasts. It was DELICIOUS! I figured it would be too sweet, but it was not at all, we will certainly cook this again. Thanks!!

Nicki
3
9/23/2007

This was an instant favorite! I used boneless, skinless chicken breasts cut into chunks and marinated them for about an hour in a few dashes of soy sauce with the spice mixture. Then I sauteed the onions with some apple slices in oil until tender, added the chicken, and continued sauteeing until chicken was browned. I then added the tomato sauce, honey, and raisins, along with about a tablespoon of corn starch to thicken, and simmered on low heat for about 10 minutes. I served over saffron rice (since I didn't have any saffron spice on hand for the chicken), and it was delicious and so easy! I think next time I will use fresh ginger root and garlic, though. :)