1. Cook chicken Tagine
  2. Cook bulgar (optional) Add 1 cup bulgar and 1 1/2 cups of water. Bring to a boil and cover and simmer for 12 minutes.
Chicken Tagine
Tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 350°F.
  2. Sprinkle the chicken evenly with salt and pepper
  3. Prepare a large oven proof pan or Dutch oven on high heat. Add the olive oil and get hot. Add the chicken and sear for 5 minutes per side. Remove and set aside.
  4. Add the onions and garlic and 2 tablespoons of chicken stock and cook for 6 more minutes, mixing often.
  5. Move the mixture to the side and place the sweet potatoes on the bottom of the pan. And bring the mixture over it.
  6. Add the chicken back in, all the spices, olives, raisins, silan and the fresh herbs and then remaining chicken stock.
  7. Cover and place in the oven for 1 hour. Serve with rice, Bulgar or couscous and a lemon wedge.
Notes & Tips:

Feel free to add dried fruit and olives to this mix!

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Leftover tips for tomorrow’s lunch:

This chicken dish is even better the next day! Mix the bulgar into the juice from the chicken and reheat it and you will be jealous of your own leftovers!

What else is for dinner this week?