Moroccan Chicken and Potato Tagine (Tender, Spiced & Comforting)
Before I dive into this golden, spice-kissed masterpiece, I just want to say thank you. Really. You showing up here, curious and hungry, makes my kitchen feel like a shared table—and that’s exactly what I dream of. This recipe, passed down and loved deeply in so many Moroccan homes, is more than food. It’s a hug in a clay pot. And I’m so excited to pass it on to you.
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What is Moroccan Chicken and Potato Tagine?
Tagine isn’t just a dish—it’s an experience. Named after the clay pot it’s traditionally cooked in, this dish is slow-simmered to perfection. Our version features chicken drumsticks and golden potato halves, cooked gently in a richly spiced sauce infused with turmeric, cumin, garlic, and ginger.
Why You’ll Fall in Love with This Recipe
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It’s effortless to prepare but tastes like you cooked all day.
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Comforting, earthy, and deeply aromatic—this isn’t your average chicken and potatoes.
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One pot. Minimal fuss. Maximum flavor.
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It’s as beautiful to serve as it is delicious to eat!
What Does It Taste Like?
Imagine the warmth of cinnamon, the grounding notes of turmeric and cumin, and the sweetness of sautéed onions and garlic all woven into every bite. The potatoes soak up the sauce like sponges, and the chicken is fall-off-the-bone tender. It’s hearty, warming, and anything but boring!!
Benefits of This Tagine Recipe
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Nutrient-rich spices like turmeric and ginger offer anti-inflammatory properties.
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Naturally gluten-free and dairy-free.
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Easy to adapt for vegetarians or different proteins.
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Makes even weeknight dinners feel like a special occasion.
Ingredients
Here’s what you’ll need to create this cozy masterpiece:
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4 chicken drumsticks (bone-in, skin-on or skinless)
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4–5 medium Yukon gold potatoes, halved or quartered
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1 large onion, finely chopped
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3 garlic cloves, minced
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1 tsp ground turmeric
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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1 tsp ground ginger
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1 tsp sweet paprika
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Salt & pepper to taste
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3 tbsp olive oil
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1.5 cups chicken broth or water
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Fresh cilantro for garnish
Tools You’ll Need
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Traditional tagine pot or a heavy-bottomed Dutch oven
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Cutting board and knife
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Wooden spoon
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Small mixing bowl for spices
Optional Additions & Substitutions
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Olives: Add green olives for a briny contrast.
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Preserved lemon: Traditional and intensely flavorful!
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Carrots or sweet potatoes: Excellent subs for regular potatoes.
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No drumsticks? Use chicken thighs or even a whole cut-up chicken.
How to Make Moroccan Chicken & Potato Tagine
Step-by-Step Instructions
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Prepare the spice mix: In a small bowl, combine turmeric, cumin, ginger, paprika, cinnamon, salt, and pepper.
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Marinate the chicken: Rub half the spice mix into the chicken with a bit of olive oil. Let it sit while you prep.
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Sauté the base: In your tagine or Dutch oven, heat olive oil. Sauté onions and garlic until fragrant and golden.
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Add chicken: Nestle the chicken into the pot and sear lightly on all sides (no need for a heavy browning here).
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Add potatoes: Place potato halves on top and sprinkle the rest of the spice mix.
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Pour in broth: Add the broth gently to one side (not directly over the potatoes).
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Simmer gently: Cover and simmer over low heat for 45–60 minutes until chicken is tender and the potatoes are soft and flavorful.
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Garnish: Sprinkle with fresh cilantro before serving.
What to Serve With Chicken Tagine
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Warm flatbread or steamed couscous—perfect for soaking up the sauce.
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A light Moroccan cucumber and tomato salad for contrast.
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A side of spiced carrots or green beans.
Tips for Perfect Tagine Every Time
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Keep the heat low and steady—slow cooking is key.
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Don’t overcrowd the pot—let the steam circulate.
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Use bone-in chicken for the most flavor.
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If using a clay tagine, avoid sudden temperature changes to prevent cracking.
Storage Instructions
This tagine is even better the next day (seriously!). Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop. It also freezes well for up to 2 months.
General Info
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Servings: 4
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Prep Time: 15 mins
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Cook Time: 1 hour
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Difficulty: Easy-to-moderate
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Cuisine: Moroccan
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Best Season: Fall/Winter comfort food—but great year-round
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! Sear the chicken and onions first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
What if I don’t have a tagine pot?
No worries. A Dutch oven or any heavy pot with a tight-fitting lid will work beautifully.
Can I make this vegetarian?
Sure! Swap chicken for chickpeas and add more vegetables like carrots, zucchini, or bell peppers.
Conclusion
This Moroccan Chicken and Potato Tagine is the kind of dish that brings people together. It smells amazing, looks stunning on the table, and fills every bite with warmth and comfort. Whether you're new to Moroccan flavors or grew up with them, this tagine is a beautiful, easy-to-love meal.
Looking for more cozy, flavor-packed recipes like this one? Try my:
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Peach Chicken Tagine (sweet & savory heaven!)
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Peach & Harissa Roasted Chicken
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Caramelized Peach Couscous Bowl
Let’s Connect!
Have you made this recipe? I’d love to see it! Tag me on Pinterest and drop a comment with your thoughts and your own twists. Your kitchen creativity makes this community shine!
Nutritional Information (Per Serving – Approximate)
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Calories: 370
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Protein: 26g
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Fat: 18g
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Carbohydrates: 25g
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Fiber: 3g
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Sugar: 3g
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Sodium: 490mg