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Chicken & Chickpea Tagine

  • 40 m
  • 1 h 30 m
Kate Hays
“A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019