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Photo and Styling: Colleen Duffley Photo by: Photo and Styling: Colleen Duffley

Chicken Tagine

Coastal Living MARCH 2010

  • Yield: Makes 3 to 4 servings
  • Cook time:45 Minutes
  • Prep time:10 Minutes


  • 2 teaspoons ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 1 chicken, cut into 8 pieces
  • 1/4 cup olive oil, divided
  • 2 onions, halved and sliced
  • 4 garlic cloves, chopped


1. Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.

2. Heat 2 tablespoons olive oil in a large tagine or Dutch oven over medium-high heat. Brown chicken, in 2 batches, adding more oil if necessary. Return all chicken pieces to tagine, and top with onion and next 5 ingredients.

3. Combine saffron and 3/4 cup water; pour over chicken. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until chicken is done, stirring halfway through cooking time.

4. Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.


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Chicken Tagine recipe