Chicken Tagine

Chicken Tagine

Sunny Morocco is famous for many varieties of stew called tagine. Meat or poultry is simmered in a clay cooking vessel with broth, vegetables, olives and spices such as cinnamon, cumin, ginger and turmeric. Our version is cooked in a large skillet, as the traditional clay cooking vessels are hard to find.

Prep Time



Total Time






tablespoon vegetable oil
3- to 3 1/2-lb cut-up whole chicken
medium onion, sliced
cloves garlic, finely chopped
cup chopped fresh cilantro
teaspoon ground cumin
teaspoon ground turmeric
teaspoon ground ginger
teaspoon salt
cinnamon stick (2 inches long)
cup Progresso® chicken broth (from 32-oz carton)
can (14.5 oz) diced tomatoes, undrained
cup dried plums, cut into bite-size pieces
cup pitted whole green olives
small lemon, cut into fourths
Hot cooked couscous or rice, if desired
  1. In 4-quart Dutch oven, heat oil over medium-high heat. Place chicken, skin sides down, in hot oil; add onion and garlic. Cook 6 to 10 minutes, turning chicken occasionally, until chicken is brown on all sides.
  2. Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add plums, olives and lemon, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).
  3. Remove chicken to deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken. Garnish with additional chopped fresh cilantro if desired. Serve over couscous.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Cooking chicken with the skin on adds to the flavor, not the fat. Research has found that the fat doesn't transfer to the meat during cooking. So go ahead and leave the skin on—it helps keep juices in, creates more moist and tender met, and boosts the flavor. Then, once the chicken is cooked, remove the skin and throw it away to save on fat, calories and cholesterol.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 920mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 4g,
    • Sugars 13g),
  • Protein 29g;
Percent Daily Value*:
    • 0 Starch;
    • 1/2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.