I make tagine often and rarely the same way twice. While many elements overlap from one version to the next, I usually change one or two ingredients — sometimes dried fruit or nuts. For this chicken and black olive tagine, the olives are the standout addition and they bring an excellent briny contrast to the warm spices.
Tagine is a beloved Moroccan dish of slow-cooked meat and vegetables layered with fragrant spices. Compared with some South Asian curries, tagine tends to blend sweeter and earthier spices rather than focusing on heat. It works beautifully with lamb, chicken, or beef and is commonly served over couscous for a comforting, complete meal.
How to Make Tagine
The classic tagine is prepared in a tagine pot: a shallow base with a cone-shaped lid that traps steam and returns condensation to the dish, keeping it moist. If you don’t own a tagine pot, a slow cooker works very well as an alternative and is convenient for everyday cooking.
Begin by browning the meat. Toss cubed chicken in the spice mix and brown it in oil in a skillet or directly in the tagine base. Browning develops flavor and gives the dish depth.
When the chicken is mostly cooked, add diced onions, minced garlic, carrots, tomatoes, and lime zest. Cook five to seven minutes so the aromatics soften and brown slightly. If you’re using a slow cooker, transfer everything into the slow cooker insert, cover, and cook on low for 4–6 hours for tender, well-flavored results.
If you prefer the traditional method and have a tagine pot, cover and bake in a preheated oven at about 350–375°F for 90–120 minutes.
About 15 minutes before the end of cooking, stir in pitted black olives to warm them through and let their flavor meld with the sauce. Finish cooking, then serve the tagine over couscous or with crusty bread to soak up the juices.
Tagine Goes Great with Couscous
Couscous is a classic accompaniment. Fruit and nut combinations are especially nice with the warm spices of tagine — dried apricots with pistachios or cranberries with almonds are both excellent choices.
Chicken Tagine Recipe
Ingredients
- 3 tbsp oil
- 2 pounds boneless skinless chicken breast, cubed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 onions, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 medium tomatoes, diced
- 1 tsp lime zest
- 1 cup black olives, pitted
Instructions
- Mix the spices together and toss them with the cubed chicken so each piece is coated.
- Heat oil in a skillet or the base of a tagine over medium-high heat. Sauté the spice-rubbed chicken until lightly browned on all sides.
- Add the onion, garlic, carrots, tomatoes, and lime zest. Cook about 5–7 minutes to develop flavor from the browned vegetables.
- If using a slow cooker, transfer the mixture into the slow cooker insert. Set to low and cook 4–6 hours, until the chicken is cooked through and vegetables are tender.
- If using a tagine pot, cover and bake in a preheated oven at 350–375°F for about 90 minutes.
- With roughly 15 minutes remaining, stir in the black olives and cover to finish cooking.
- Serve hot over couscous.
Notes
If you use a traditional tagine pot, you can brown the chicken in the base, add the vegetables, fit the lid, and cook in a 350–375°F oven for about 90 minutes instead of using a slow cooker.
Nutrition (per serving)
Calories: 313 kcal • Carbohydrates: 11 g • Protein: 34 g • Fat: 15 g • Saturated Fat: 2 g • Cholesterol: 97 mg • Sodium: 941 mg • Fiber: 3 g • Sugar: 5 g
Enjoy this comforting Moroccan classic — the warm spices, tender chicken, and briny olives pair beautifully with a fruity nut-studded couscous or a simple steamed version for a satisfying meal.
