Chicken Tagine
40 mins (prep 10, cooking 30)
12 ingredients
2-3 servings
An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine.

Categories:  <-60-mins , stew , for-1-or-2 , poultry , african , equipment , low-carb , low-sodium , low-in... , moroccan , time-to-make , holiday , chicken , main-dish , meat , heirloom~historical , number-of-servings , vegetable , stove-top ,
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Serving Size (32.58 g)
Servings 2
Amount per Serving
Calories 266.12 Calories from Fat 266.58
% Daily Value *
Total Fat 29.62g 91.15%
Saturated Fat 3.45g 34.53%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.41mg 0.03%
Total Carbohydrate 1.01g 0.67%
Dietary Fiber 0.34 g 2.72%
Sugars 0.05 g %
Protein 0.15g 0.58%
Vitamin A 0.0IU% Vitamin C 0.01mg%
Calcium 2.52mg% Iron 0.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cloves garlic, small onion, salt and pepper