Stovetop Spiced Chicken Tagine

Stovetop Spiced Chicken Tagine


Experience the rich flavors and aromas that Moroccan cuisine offers via the earthy spices and tangy flavors the country is known for. Keep McCormick® Turmeric, Cumin and Cinnamon on hand to create North African meals whenever you’re inspired.

The traditional version of Spiced Chicken Tagine features chicken and vegetables bathed in Moroccan spices, stewed in a special tagine pot and finished with preserved lemons and olives for a tangy bite. With our everyday recipe, you can make this version right on the stove, using a bold blend of McCormick® spices to cut down on ingredients – not on flavor.

Try It Yourself
  • 1 tbsp oil
  • 1 pound boneless skinless chicken thighs
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsps McCormick® Cumin, Ground
  • 1 tsp McCormick® Turmeric, Ground
  • 1/2 tsp McCormick® Cinnamon, Ground
  • 2 carrots, peeled and sliced
  • 1 medium onion, sliced
  • 1 can (15 1/2 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 can (14.5 oz) petite diced tomatoes, undrained
  • 1/4 cup green olives
  • 2 tbsps brining liquid from jar of olives
1. Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook 4 to 6 minutes per side or until browned.
2. Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; cover and simmer 20 minutes or until vegetables are tender. 
3. Serve over cooked couscous with lemon wedges, if desired.
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