Easy chicken tagine

An easy version of a beautifully fragrant and spicy chicken stew with aubergine, cinnamon, ginger and cumin in the style of a traditional Moroccan 'tagine'.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Calories 516kcal


  • olive oil
  • 2 onions sliced into rounds (I used red but white are fine, too)
  • 3 garlic cloves crushed or sliced
  • 1/2 a large eggplant/aubergine cubed (or a whole small one)
  • 1/2 cup stone-less prunes
  • 1 teaspoon cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon turmeric
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped parsley plus a little extra for sprinking over the dish at the end
  • 6 chicken thighs
  • salt and pepper
  • juice of 1/2 a lemon
  • 3/4 cup chicken stock
  • 2 tablespoons flaked almonds for sprinkling over at the end
  • couscous to serve


  • Heat up the olive oil gently in a heavy flat-bottomed pan (or a proper tagine), then layer up the onions, garlic, eggplant/aubergine, spices, prunes and herbs. Lay the chicken over the top, then grind over a little salt and pepper.
  • Squeeze over the lemon juice and pour over the stock. Put the lid on the pan and let the tagine simmer for about 45 minutes to an hour. Stir the ingredients about half way through cooking.
  • Shortly before the end of the cooking time, dry roast the almonds in a skillet/frying pan until lightly browned. Put aside.
  • Serve the tagine with hot couscous. Sprinkle over the reserved herbs plus some toasted flaked almonds.


Although I haven't tried it, I suspect that this recipe would work very well indeed using a slow cooker. Let me know if you give it a go!


Calories: 516kcal | Carbohydrates: 27g | Protein: 31g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 167mg | Sodium: 201mg | Potassium: 842mg | Fiber: 5g | Sugar: 13g | Vitamin A: 495IU | Vitamin C: 8.7mg | Calcium: 70mg | Iron: 2.6mg