Moroccan Chicken Tagine

Moroccan Chicken Tagine

Moroccan Chicken Tagine, a bit of a winter tradition in my home. My family are obsessed with this dish and thankfully it’s perfect for preparing ahead and eliminating weeknight stress.

Lilydale Free Range Chicken Thighs are a healthy cut that brown beautifully and become so juicy and tender after just a short braising process. You don’t need a fancy tagine, a pan with the lid on does the job.

Something magic happens as this simmers away with the layers of spices and aromatics, infusing the chicken thighs with a beautiful Moroccan depth of flavour that pairs perfectly with buttery cous cous. It’s a great go to for both hosting friends and family and wholesome weeknight meals


  • 3 tbsp extra virgin olive oil
  • 1 x packet Lilydale Free Range Bulk Chicken Thighs, sliced into 4 pieces per thigh
  • 4 cloves garlic, finely chopped or grated
  • 1 red onion, thinly sliced
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • ½ tsp chilli flakes (optional)
  • 1 cinnamon stick
  • 2 bay leaves
  • ½ cup raisins
  • 1 x 400g tin chopped tomatoes or passata
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 cup chicken stock
  • 1 bunch fresh coriander, to serve

For the cous cous:

  • 1 cup couscous
  • 1½ cups boiling water
  • 2 tbsp butter

Serves 4


  1. Heat olive oil over medium heat in a large pan and add chicken pieces (seasoned with salt), cooking until deeply golden on each side.
  2. Remove to a bowl and add garlic and onions to the pan. Cook until softened.
  3. Add spices to the pan and cook for a minute or two, until fragrant.
  4. Add back chicken and any juices, along with bay leaves, raisins, chopped tomatoes, chickpeas, and chicken stock.
  5. Simmer on low with the lid on for around 45 minutes, until chicken is very tender and sauce has thickened slightly.
  6. While the chicken simmers, prepare the couscous. In a medium bowl, pour boiling water over cous cous. Cover with a tight fitting lid and let sit for 5-10 minutes, then fluff with a fork and stir through butter and salt to taste.
  7. Serve topped with coriander leaves, on a bed of buttery cous cous.

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