Traditional Moroccan tagine is a slow-cooked stew that is typically made in a clay or ceramic cooking vessel called a tagine. Here’s a recipe to make a classic chicken tagine:


  • 1 whole chicken, cut into pieces
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground black pepper
  • Salt, to taste
  • 1 cup of chicken broth
  • 1/2 cup of green olives
  • 1/2 cup of preserved lemon, chopped
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh parsley
Morocco spices


  1. Heat the oil in a tagine or a heavy-bottomed pot over medium heat.
  2. Add the onions and garlic, and cook until softened.
  3. Add the chicken pieces and cook until browned on all sides.
  4. Add the ginger, cumin, paprika, cinnamon, black pepper, and salt, and stir to coat the chicken.
  5. Pour in the chicken broth and bring to a boil.
  6. Reduce the heat to low and cover the tagine or pot.
  7. Cook the chicken for about 45 minutes, or until it’s cooked through and tender.
  8. Add the olives and preserved lemon, and cook for an additional 5-10 minutes.
  9. Sprinkle with cilantro and parsley, and serve with crusty bread or couscous.

Note: If you don’t have a tagine, you can use a heavy-bottomed pot with a lid. Just make sure to adjust the cooking time and keep an eye on the liquid level.

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