Chicken Tagine recipe served on a plate, by Cafe Medina
Sep 24 2026
Restaurants›Cafe Medina›Chicken Tagine Recipe

Chicken Tagine Recipe

Inspired by Cafe Medina
Time1h 15m
Serves4

Indulge in our Chicken Tagine, a fragrant Moroccan stew that marries tender, slow-cooked chicken with a medley of spices, apricots, and olives. Served in a traditional earthenware pot, this dish is a symphony of savory and sweet flavors, complemented by a bed of fluffy couscous that soaks up every delicious drop. Experience a taste of North Africa with each comforting bite.

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Ingredients

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General

Chicken Tagine Stew

Couscous Base

Method

Prepare Ingredients

  1. 1

    Prepare Vegetables and Herbs

    Peel and slice 1 large onion. Mince 3 cloves of garlic. Roughly chop a small bunch of fresh cilantro and flat-leaf parsley. Set aside.

  2. 2

    Prepare Chicken

    Pat dry 4 bone-in, skin-on chicken thighs and 4 drumsticks. Season with salt and pepper on both sides.

  3. 3

    Measure Spices and Other Ingredients

    Measure 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper. Rinse 1/2 cup dried apricots and cut them in half. Pit and slice 1/2 cup green or purple olives. Prepare 2 cups chicken stock and 1 preserved lemon, chopped.

Cook the Chicken Tagine

  1. 4

    Sear Chicken

    Heat 2 tablespoons olive oil in a large tagine or heavy-bottomed Dutch oven over medium-high heat. Add the chicken pieces, skin side down, and cook until brown and crispy, about 5-7 minutes per side. Remove from the pot and set aside.

  2. 5

    Sauté Aromatics

    In the same pot, reduce heat to medium. Add the sliced onions and cook until soft and golden, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

  3. 6

    Add Spices

    Stir in the cumin, ginger, cinnamon, turmeric, paprika, and cayenne. Cook for 1-2 minutes to toast the spices and release their aromas.

  4. 7

    Simmer the Tagine

    Add the browned chicken back into the pot. Pour in the chicken stock and add the chopped preserved lemon and apricots. Stir gently to combine. Bring to a simmer, then cover with the tagine lid or a tight-fitting lid. Reduce heat to low and cook for 1 to 1.5 hours until the chicken is tender and cooked through.

  5. 8

    Add Olives and Herbs

    15 minutes before the end of cooking, remove the lid and add the sliced olives. Allow to simmer uncovered to concentrate the sauce slightly. Just before serving, stir in half the chopped cilantro and parsley. Reserve the rest for garnish.

Serve

  1. 9

    Prepare Couscous

    While the tagine finishes cooking, prepare couscous according to package instructions – typically combining 1 cup couscous with 1 cup boiling water or stock, covering, and letting it sit for 5 minutes, then fluffing with a fork.

  2. 10

    Plate and Garnish

    Serve the chicken tagine over a bed of fluffy couscous. Spoon sauce, apricots, olives, and onions over the chicken. Garnish with the reserved cilantro and parsley. Serve hot.

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