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Chicken or Vegetable Moroccan Tagine

Updated: Apr 6, 2022


2 pounds boneless skinless chicken thighs

I large onion

5 cloves garlic

1/4 cup olive oil

3 Roma tomatoes

4 tablespoons almonds

1 cup chicken broth

3 tablespoons preserved lemons

½ cup Spanish olives

½ cup golden raisins

2 tablespoons SSQ Moroccan Spice

½ teaspoon each salt and pepper

1 Tablespoon honey

2 tablespoons parsley


  1. Cut chicken thighs in quarters, brown on medium heat, and set aside

  2. Grate onion and garlic into a pulp

  3. Deseed Roma tomatoes and cut into small dice

  4. Rinse and chop preserved lemons into a small dice

  5. Heat olive oil in a large oven-safe pan on medium-low heat

  6. Add onion and sweat for 3 minutes

  7. Add tomato and garlic and cook for 2 minutes

  8. Add spice, salt, and pepper and cook for 1 minute

  9. Add chicken broth and chicken

  10. Add olives, raisins, preserved lemons, and honey

  11. Cover with tin foil and cook in a 400-degree oven for 30 minutes or until chicken is fully cooked

  12. Toast almonds on low heat until golden brown and top chicken after it comes out of the oven

  13. Mince parsley and top in a decorative manner

Note: Use 3-4 Medium potatoes, 2-3 medium carrots, and 1 medium acorn squash peeled and cut into medium chunks to make this meal vegetarian. Use vegetable stock instead of chicken stock. Follow the same directions above. Add 2 cups garbanzo beans warmed through after taking out of the oven and mix with vegetables before adding almonds and parsley. Happy Cooking

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