Moroccan Chicken Tagine

Moroccan Chicken Tagine

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Course: Main
Cuisine: Moroccan
Keyword: moroccan chicken tagine
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Author: Julia Frey of Vikalinka


  • 1 tbsp olive oil
  • 4 chicken breasts
  • 1-2 garlic cloves minced
  • 1 medium onion chopped
  • 1 tbsp turmeric
  • 1 tbsp curry powder or curry paste
  • 2 tsp smoked paprika
  • 1 tsp mustard powder or prepared mustard
  • 2 tsp cinnamon
  • salt to taste
  • 1 cup/250 ml chicken stock
  • 6-8 black olives
  • 4 slices of preserved lemons
  • 2 cups/700g butternut squash cubed (I used frozen)


  • Preheat the oven to 350F/180C.
  • Brown salted chicken breasts in 1 tbsp of olive oil in a large, deep pan for approximately 5 minutes over medium heat on each side. They will not be cooked all the way through. Remove to a separate plate and set aside.
  • To the same pan add onions and saute for 5 minutes, then add garlic and cook for a minute longer, then add all the spices, return the chicken to the pan, add chicken stock, preserved lemons, olives and butternut squash, lightly stir and bring to a boil.
  • Then cover it with a lid and cook in the preheated oven for 20 minutes, then uncover and cook for 15 minutes longer. Do not overcook as chicken breasts will become dry.
  • Serve with rice or couscous.