Rowena G's Recipes

Moroccan Chicken Tagine with Chickpeas and Raisins

Recipe by
1 day
Prep: 1 hour | Cook: 12 - 18 hours need to marinade overnight | Servings: 6 - 8 people

Start the day before required.

  • 1 large fee range chicken (around 1.5kg), skin removed and cut into 10-12 pieces (2 drumsticks, 2 thighs, 2 chicken wings, 4- 6 portions of Breast)
  • 1 onion, chopped
  • 1 onion, sliced
  • 3 cloves of garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons butter (soft)
  • 1 1/2 teaspoons salt, or to taste
  • 1 1/2 teaspoons of your favourite hot sauce​
  • 1 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon saffron threads, crumbled
  • 1 cinnamon stick
  • 3 tomatoes, peeled and chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped corriander
  • 2 to 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (50 g) golden raisins
  • 15 oz. (425 g) canned (or in the jar) chickpeas, drained but save the water from this to add to the dish.
  1. In a large plastic bag, or bowl, mix the chicken portions, onions, garlic, oil, butter, and spices. Leave to marinate in the fridge for 12 – 18 hours.
  2. In a heavy-bottomed pot put in all the marinated ingredients, bring slowly to a gentle boil cover and cook over medium heat, occasionally stirring, for 15 to 20 minutes.
  3. Put the water from the chickpeas into the plastic bag or bowl and swill round to get the rest of the marinade into the water. Put on one side.
  4. Add the tomatoes, parsley, and coriander. Cover and continue cooking over medium heat, occasionally stirring, for another 20 minutes. A rich sauce should start to form. Adjust the heat if necessary to keep the chicken from sticking to the bottom of the pot.
  5. Add the raisins, drained chickpeas, honey and ground cinnamon, to the pot, put the water from draining the along with enough of the chickpea water/marinade to cover the mixture in the pan.
  6. Continue cooking for another 10 to 15 minutes, or until the chicken is very tender.
  7. Take out the chicken, chickpeas etc from the sauce with a slotted spoon and then boil the sauce until rich and thick (keep stirring and do not let it burn !!)
  8. Lower the heat under the sauce and add back the chicken and chickpeas to warm through before serving.

Based on an original recipe at

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