Chicken & Chickpea Tagine

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Chicken & Chickpea Tagine

Chicken & Chickpea Tagine

A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.

Serves 8

Prep Time 40 min

Total Time 90 min.


  • 2 teaspoons extra-virgin olive oil, divided
  • 8 bone-in chicken thighs, (about 3 pounds), skin and visible fat removed
  • Salt & freshly ground pepper, to taste
  • 2 onions, sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon saffron threads, crumbled
  • 4 cinnamon sticks
  • 1 1/2 pounds sweet potatoes, (about 3), peeled and diced
  • 2 14-ounce c recipe-ready tomatoes, 1 drained
  • 2 14-ounce c chickpeas, drained and rinsed
  • 1 cup orange juice
  • 1/4 cup honey
  • 1 1/2 cups pitted prunes
  • Harissa, (North African hot pepper paste) to taste

Cooking Directions

Step 1

Heat 1 teaspoon of the oil in a 6- to 8-quart Dutch oven or soup pot over medium-high heat. Season chicken with salt and pepper, add to the pot and brown on all sides, 6 to 8 minutes. Remove the chicken from the pan and set aside.

Step 2

Wipe any fat from the pot. Add the remaining 1 teaspoon oil and onions and cook, stirring, until softened, about 5 minutes. If necessary, add 1 to 2 tablespoons of water to prevent scorching. Add cumin, saffron and cinnamon sticks; cook, stirring, until fragrant, about 30 seconds. Stir in sweet potatoes, tomatoes, chickpeas, orange juice and honey; bring to a simmer.

Step 3

Return the chicken pieces to the pot, pressing them down into the vegetables. Return to a simmer, reduce the heat to medium-low, cover and simmer, stirring occasionally for 30 minutes.

Step 4

Add prunes and continue to simmer until the chicken is very tender, about 10 minutes more. Season with salt, pepper and harissa to taste.