Moroccan Chicken Tagine

Prepare chicken thighs Moroccan style with this tantalizing tagine recipe

Credit: tomcensani

Artichokes, figs, and fresh herbs add depth of flavour to chicken tagine

For adventurers with a taste for Middle-Eastern fare, try this with this to-die-for chicken tagine entrée

Traditionally, a tagine makes use of tougher cuts of meat cooked in a Moroccan conical-shaped cooking vessel also known as a tagine.

A good braiser will do the same thing, but it’s just not as magical as an authentic tagine.

This recipe is knockout good, and great for feeding crowds, as it can easily be doubled up. For the full experience, try it with Moroccan Vegetable Couscous and Honey-drenched Fruit Filos for dessert.


  • 10 skinless boneless chicken thighs
  • ⅔ cup Côte d’Azur Moroccan rub
  • ¼ cup olive oil
  • 3 Tbsp. olive oil
  • 2 medium yellow onions, peeled and sliced
  • 3 garlic cloves, peeled
  • 2 cups artichoke hearts, drained and halved
  • 1 (250 g) jar piquello peppers, diced
  • 2 cups oil-cured olives
  • 1 cup dried black mission figs, stem removed and halved
  • 2 large lemons, cut into 6ths
  • ⅓ cup chopped fresh basil
  • ⅓ cup chopped fresh cilantro
  • ¾ cup slivered almonds, toasted


  1. Place rub in a shallow dish and dip chicken in to lightly coat both sides.
  2. Heat ¼ cup olive oil in a shallow braiser, tagine or paella pan. Fry chicken on both sides, about 5 minutes per side. Remove and set aside. Note that chicken will not be cooked through, but a crisp exterior will appear.
  3. Add 3 Tbsp. olive oil to the same pan. Add onions and sauté on medium heat for about 5 minutes with lid on.
  4. Add garlic and continue to cook. The rub from the chicken will penetrate onions and turn the colour brown, which is what you want.
  5. Add reserved chicken to onions, nestling each piece in onions. Toss in artichokes, peppers, olives and figs.
  6. Cover pan and place in a preheated 350°F oven for about 30 minutes.
  7. Meanwhile, heat a medium-size Scan Pan. Add lemon wedges, flesh side down, and turn heat to medium-high. Grill lemons until they are a deep golden brown.
  8. Turn chicken, squeeze browned lemon wedges into tagine and drop in each wedge. Check chicken to ensure it is cooked through. Give it a stir, then plate chicken mixture and garnish with basil, cilantro and toasted almonds.

Serves 6.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.