Food, Fun, NYC, recipe, savory

Chicken Tagine

Ask me a year ago what a tagine is and I would have no clue (clay pot cooked over coals in traditional North African cooking).  As part of my experiment to try new flavor combinations I went to Morocco.  Well I really want to try a real Moroccan dish made in a tagine, but this was close.  Well not really, but it made for a great repeatable lunch all week long.  There are so many flavors in the dish every day I opened it people commented on how tasty it smelled.

Chicken Butternut Tagine without the Tagine

  • 1 C cous cous (I used a whole box of TJ’s pearl couscous)
  • EVOO
  • 2C chopped onion (I used one large onion)
  • 2t cumin
  • 1t paprika
  • 1t turmeric
  • 1/4t cinnamon
  • 1/4t ginger
  • 2c garlic, minced
  • 1 lb chicken breasts cubed
  • 8 oz butternut squash cubed
  • 2 C chicken broth
  • 1/3c olives
  • 8 chopped prunes

dish with toasted couccous atop


the tagine soaking in its flavors before plating with couscous


  1. Cook couscous according to package
  2. Sauté onion in oil 8 min. stirring occasionally
  3. Add spices and ingredients through chicken continuously stir 1 min
  4. Add the rest of the ingredients and bring to a boil.  Lower heat and simmer 10 minutes covered


TIPS: This is one of those dishes that gets even better over time so make it ahead of time and simply reheat when needed.


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