Chicken Tagine

This Moroccan-style chicken stew is typically served on a bed of couscous, tiny beads of steamed semolina. Quick-cooking couscous is widely available; serve it plain, or mix in raisins, currants or toasted almonds.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Chicken Tagine
Review 1 for Chicken Tagine
5 out of 5
5 out of 5
Shemac3
,Orange County
,CA
April 6, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Spicey and colorful
April 6, 2014
Cooked in slow cooker, or slow cooked in oven when slow cooker not available. Kids enjoy with couscous to mellow the spice. A family favorite.
Pros: Kid-Friendly, Will Make Again
Review 2 for Chicken Tagine
5 out of 5
5 out of 5
lavnderdeb
,Greenbelt
,MD
November 2, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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delicious!
November 2, 2011
I've made this recipe many times over the years and it's always fantastic. I use 8 chicken thighs without adjusting anything else and it works. I often also up the amount of red pepper & cumin because I like things spicy and adore cumin.
Pros: Easy, Healthy, Adaptable, Impressive, Will Make Again
Review 3 for Chicken Tagine
5 out of 5
5 out of 5
Einer2
Hilliard Ohio
February 10, 2011
Would You Recommend? Yes
+5points
5of 5found this review helpful.
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Nice and Spicy
February 10, 2011
I actually made this using just a Le Creuset Dutch Oven. Browned the chicken thighs(used boneless skinless) first and removed them and used the Dutch Oven to make the roux and sauce. Added the chicken back along with the other ingred except chickpeas and baked (300°F) for about an hour, then added the chickpeas(cooked ahead from dry) and baked for an additonal 30 min. or so. Flavors were great.