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Moroccan Sweet Chicken Tagine

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Servings: 4


  • 1.2 kg Chicken thigh cutlets cut in small pieces
  • 2 tbs Olive oil
  • Ground cumin
  • 2 tsp Ground coriander
  • 2 tsp Ground turmeric
  • 2 Red onion chopped
  • 400 ml Can diced tomatoes
  • 375 ml Low sodium chicken stock
  • 400 ml can chickpeas, drained, rinsed
  • 200 g Dates chopped (you can use dried apricots)
  • 150 g Green beans
  • Fresh coriander leaves
  • Couscous to served


  • 1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Place chicken, in a single layer, in pan. Spray with oil. roast for 40 to 45 minutes or until browned and cooked through. Set aside for 10 to 15 minutes or until cool enough to handle.
    2. Stir in chicken, tomato, stock, chickpeas dates/apricots. Bring to the boil. Simmer, uncovered, for 10 minutes or until slightly thickened. Add beans. Simmer for 3 minutes or until beans are bright green and tender.
    (Add any other veggie you like)
    3. Serve casserole with couscous and sprinkle with coriander.