Chicken & Chickpea Tagine

Chicken & Chickpea Tagine

6 Reviews
From: EatingWell Magazine, November/December 1996

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

Ingredients 8 servings

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  • 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
  • 1½ pounds sweet potatoes, (about 3), peeled and diced
  • 2 14-ounce cans recipe-ready tomatoes, 1 drained
  • 2 14-ounce cans chickpeas, drained and rinsed
  • 1 cup orange juice
  • ¼ cup honey
  • 1½ cups pitted prunes
  • Harissa, (North African hot pepper paste) to taste


  • Active

  • Ready In

  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.
  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.
  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.
  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.
  • Make Ahead Tip: Prepare through Step 3; cover and refrigerate up to 3 days in advance or freeze for up to 1 month.
  • Ingredient note: Harissa, a fiery Tunisian chile paste, is available at specialty-food stores or at Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chili-garlic sauce for it.

Nutrition information

  • Per serving: 360 calories; 8 g fat(2 g sat); 7 g fiber; 55 g carbohydrates; 19 g protein; 23 mcg folate; 50 mg cholesterol; 29 g sugars; 10,757 IU vitamin A; 36 mg vitamin C; 68 mg calcium; 4 mg iron; 285 mg sodium; 863 mg potassium
  • Nutrition Bonus: Vitamin A (215% daily value), Vitamin C (60% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ fruit, ½ other carbohydrate, 1½ vegetable

Reviews 6

October 05, 2010
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By: EatingWell User
This is an excellent recipe for company when you want to present something interesting, but not too exotic or extremely spicy. Nice flavors. I did add some chipotle pepper powder because I thought it would blend nicely, which it did. I also waited to add the sweet potato until the chicken had cooked for 15 minutes or so, since the first time I made this the sweet potato disintegrated because it was done before everything else. Louise
April 17, 2010
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By: EatingWell User
Yum! Used butternut squash instead of potato which added more character and sliced chicken breast instead of thighs. What a great taste - the leftovers just got better and better!
January 18, 2010
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By: EatingWell User
I made this dish for my fire crew thinking it might be different and boy was I right. I felt that this dish contained too much saffron, it probably could have been cut in half. It overpowered the rest of the dish. I did sprinkle a little bit of cilantro over the top and that helped mellow the taste. It is very authentic that's for sure.
January 17, 2010
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By: EatingWell User
I absolutely loved this recipe! The Harissa sauce makes a big difference in the flavor. I made this for my folks, who don't like their food too I added just a little bit of Harissa to the main tagine for flavor (about a teaspoon or so). Then I served the Harissa on the side, so my husband and I (who like spicy food) could get a richer, spicier effect.
January 10, 2010
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By: EatingWell User
Loved this! I used butternut squash instead of sweet potatoes so they held together a bit better. It was unusually sweet and unique! Also served it over couscous.
October 27, 2009
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By: EatingWell User
This is simple and delicious. I'm not a spicy food fan, so just used a pinch of cayenne. I diced the sweet potatoes to approximately the same size as the chickpeas and they were perfectly cooked by the time the chicken was done. Next time I will cut the prunes in half or quarters so they look better with the other ingredients, and are easier to eat. Served over couscous, it needs a few sprigs of cilantro on top to add vivid color.
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