Chicken Tagine with Chickpeas - Simple Recipe

A Tagine is historically a dish from North Africa and is the name given to the actual earthenware pot that the dish is cooked in.

Because the domed or cone-shaped lid of the Tagine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables.

Chicken Tagine with Chickpeas

Moroccan tagines are savoury stews typically made with meat, poultry or fish along with spices and vegetables and often fruit is added.
The result is melt in the mouth meat or poultry which is tasty, warming and proper feel-good food.

Yield: 4

Chicken Tagine with Chickpeas


Olive oil
3 or 4 nice chicken fillets - cut into big bite-sized pieces
1 large onion - finely diced
1 nice fat clove of garlic - finely chopped
1 tablespoon of tomato puree
a good squeeze or two of runny honey

1 heaped tbsp rose harissa paste - I use the brand Belazu
a good pinch of black pepper
1 tsp of coriander 
1 tsp turmeric
1 tsp cinnamon
2 tsp sweet paprika
2 tbsp cumin

You will also need:
1 Knorr chicken stock cube dissolved in 200ml boiling water (OXO won't taste the same - just saying)
1 x 400g canned of cherry tomatoes - use good quality ones or your sauce will not be half as nice
1 x 400 can of chickpeas - rinsed and drained

*Plus a handful of toasted flaked almonds and chopped coriander to serve along with some couscous.


Preheat the oven to 180C/350F or Gas 4

Heat up a glug or two of olive oil in a large frying pan or directly into your Tagine if it's flame-proof.

Add the onions and garlic and cook gently while stirring until the onions have softened but not coloured.

Now add the tomato puree and cook for a minute before adding the honey and spices listed above.

Add another glug of oil and throw in the chicken pieces and the harissa paste.  Turn for a couple of seconds to seal - don't let the chicken cook at the stage since it will cook when in the oven.

Pour in the stock and the tin of tomatoes including their juice - break up the tomatoes and then add the rinsed and drained chickpeas. Bring to the boil and then pop the lid on the tagine or casserole dish and put into the oven for about 45- 50 minutes by which time the chicken should be cooked through (check) and of course piping hot.

Taste to check the seasoning and add more harissa or honey or whatever else you fancy if it needs anything.

To serve:  Sprinkle over the chopped coriander and toasted flaked almonds and serve with some couscous.
Created using The Recipes Generator

My tagine is by Emile Henry and I highly recommend it since it can go on the stovetop as well as into the oven. It can also be used on induction hobs with an induction disk.
Mine is 35cm which is quite large but it is available in smaller sizes.


  1. Beautiful tagine! I really like using mine. Love the idea of adding the nuts on top!

  2. This looks delicious Jan. I really must invest in a tagine. I went on a cookery course on holiday in Marrakesh years ago and I've been meaning to ever since. You've inspired me!

  3. This looks delicious Jan. I really want to get a tagine.

  4. That looks delicious and I must confess I'm rather jealous of your tagine!


I love to hear from everyone so thanks for taking the time to comment.