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Chicken and vegetable tagine

Chicken and vegetable tagine

A perfect weekend meal that takes very little prep and just slow cooks in the oven while you relax.
Course: Main Course
Cuisine: Moroccan
Keyword: Gluten free, Slow cooked, Winter food
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6 people
Calories: 131kcal


  • Large heavy-based saucepan (like a Le Creuset)
  • Large tagine


  • 400 g chicken breast, cut into large chunks (~3cm or 1 inch)
  • 1 large carrot, cut in half lengthways then chopped into large chunks
  • ½ red capsicum, chopped into large chunks
  • 1 red onion, sliced
  • 150 g pumpkin, peeled and chopped into large chunks
  • 1 small birds eye chilli, thinly sliced (optional but delicious if you love a little heat)
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 2 tsp ras el hanout (Moroccan spice)
  • 1 tsp cinnamon
  • 2 cloves garlic, crushed
  • 250 ml chicken stock
  • Salt and pepper to taste


  • Place your tagine in a cold oven and heat to 180 degrees Celsius (360F)
  • Add ½ Tbsp of olive oil to a large pot/saucepan, fry the chicken until browned (a couple of minutes) then remove from the pot. Set aside while you prepare the vegetables
  • Heat the other ½ Tbsp of olive oil in the same pot then add the onion, chilli and garlic. Fry gently until onions are translucent
  • Add in the ras el hanout and cinnamon then fry for 30 seconds. Add chickpeas and diced tomatoes and stir well to combine
  • Add in the carrots, capsicum, pumpkin, sweet potato, reserved chicken and chicken stock then season with salt and pepper. Stir everything well to combine
  • Remove warmed tagine from the oven and fill with the chicken and vegetable mix
  • Cover the tagine with the lid and return to the oven. Cook for 60 to 80 minutes or until chicken and vegetables are thoroughly cooked. It will depend on how big your chicken and vegetable pieces are so it is worth checking at the hour mark
  • Serve with your choice of sides. My favourites are quinoa and chermoula.


If you do not have a tagine this recipe can easily be cooked in any casserole type pot with a lid. I was cooking mine in my Le Creuset pot before buying a beautiful Egyptian tagine from Pioik Bakery in Pyrmont.
If you'd like to make a vegetarian version just replace the chicken with the same amount of veg.


Serving: 150g | Calories: 131kcal | Carbohydrates: 11g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 153mg | Potassium: 617mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4320IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 2mg