top of page

Chicken Tagine Recipe


Pair with Le Mulet Rouge Sauvignon Blanc or Syrah

Makes 4 servings


  • 1 tablespoon olive oil

  • 1 large onion, thinly sliced

  • 6 large garlic cloves, minced

  • 1 tablespoon minced peeled ginger

  • 1 1/2 tablespoons paprika

  • 1 teaspoon turmeric

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon cayenne pepper – a little less if your tolerance is low

  • 1/8 teaspoon ground cinnamon

  • 1 cup water

  • 2 15-ounce cans garbanzo beans (chickpeas), with liquid

  • 1 15-ounce can diced tomatoes in juice

  • 1/2 cup chopped fresh cilantro stems

  • 2 tablespoons (or more) fresh lemon juice

  • 1 lb. boned and skinless chicken thighs, cubed in 1” pieces

  • 3 medium carrots, peeled, cut into 1/2 inch pieces

  • 2 cups chopped green beans – frozen works

  • 1/4 cup chopped fresh mint

  • 1 cup uncooked couscous


  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add all the dry spices; stir 1 minute. Stir in water, garbanzo beans, tomatoes, cilantro, and lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.

  2. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Add couscous and simmer until couscous has absorbed liquid. Season with salt and pepper and more lemon juice, if desired.


bottom of page