Chicken Tagine with Olives and Roast Peppers

  • Active Time 25m
  • Total Time 40m

Serves 6

Tagine is a classic Moroccan dish that takes its name from the uniquely shaped vessel in which it is cooked. The conical lid is designed to trap juices as they evaporate, causing them to condense and trickle back into the stew, keeping it moist and tender. The cooking process is intended to be slow; allowing for less expensive and less tender cuts of meat to be used. Traditionally, the tagine has been made of earthenware and was designed to be cooked over a wood fire and sometimes covered with hot coals. A modern version made from enameled cast iron, allows for this dish to be prepared on the stovetop.

Although the effect won’t be quite the same, this recipe can also be prepared in a Dutch oven or a 3-qt saucepan as well. This version cooks rather quickly since it uses boneless, skinless chicken breasts instead of cuts which would require hours to tenderize. Though they aren’t quite as lean, boneless skinless chicken thighs work very well.


  • 1 1/2 cups chopped onion, white or yellow
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
  • 1 tablespoon cumin
  • 1 teaspoon ground ginger
  • A few saffron threads
  • 1 teaspoon ground white pepper
  • 14 1/2-ounces fat free chicken stock
  • 3 bell peppers (preferably 1 green, 1 red, 1 yellow) roasted, peeled, seeded and diced
  • 2 carrots, peeled, halved, and roasted* and sliced in 1/2 slices
  • 1 preserved lemon, skin only, diced
  • 1 cup pitted small green olives (you may want to omit these if you are watching your sodium intake)
  • 1/2 cup chopped cilantro

Companion recipe: Preserved Lemons


Cook onion in olive oil until softened but not browned. Add garlic and cook, but do not brown.

Add chicken pieces which have been tossed in mixture of the spices. (If time permits, toss chicken in this "dry rub" the night before to allow the flavors to permeate.)

Cook the chicken/spice mixture over medium heat for approximately five minutes. If it starts to stick, add 1 tablespoon juice from the preserved lemons.

Pour in the stock and bring to a boil. Reduce to simmer and add the peppers, carrots, and lemon. Cover. Simmer for 4-5 minutes and stir in cilantro.

*Place carrots on sheet pan spray them lightly with canola or olive spray. Place pan in a 425 degrees F oven and roast approximately 12 minutes or until carrots just begin to brown. Remove, cool and slice.


A vegetarian variation of this can be made by substituting vegetable stock for chicken stock. The chicken can be omitted and 3 cups frozen artichoke hearts (thawed) can be added after cooking the onion and garlic with spices.

Recipe created exclusively for by Cheryl Forberg, R.D., Health Editor at

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 3445

nutrition information per serving

231 calories; 7g total fat; 66mg cholesterol; 333mg sodium; 13g carbohydrates; 4g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.