Few weeks ago, my friends and I went shopping for crockery, while going around the store excited about the new range; our eyes caught the cute little tagines on the shelves. And we couldn’t resist to buy them for our homes. Ever since that day, I have been thinking of a simple Moroccan dish to make, and I had set my mind on making a lamb tagine. Since its January, I thought it will be a waste of money to go buy lamb when I have chicken in the freezer.


What I really loved about this chicken first, is the fact that I didn’t have to go to the store to buy new ingredients. Second, the simple method of making it, and also the delicious taste of a homemade chicken with a Moroccan aromatic spice blend – which I found very refreshing from what I normally eat every day. And Another thing I loved about this chicken is that, depending on how you present it, it can be eaten as a special main for a friends and family gathering or a weekday main with couscous or rice. And I hope you will find it simple to make and enjoy it too. Always remember, the secret ingredient is always LOVE.



6 Chicken Drumsticks or Thighs

1 Brown Onion

6 Exotic Medium Tomatoes (yellow)

2 Garlic Cloves

400g Can Chickpeas

2 Tablespoons Olive Oil

1 Tablespoon Butter

3 Tablespoons Honey

juice of Half a Lemon

1 Cup Chicken Stock

1 Tablespoon Cornflour

1 ¼ Teaspoons Paprika

2 ½ Teasppons Moroccan Spice Blend

¼ Teaspoon Turmeric

½ Teaspoon Fennel Seeds

½ Teaspoon Cumin Seeds

Salt and Pepper

1 Teaspoon Brown Sugar

Coriander for Garnish



Preheat oven to 200℃

  1. Mix cornflour and 1 teaspoon of paprika in a wide and shallow bowl, then add chicken to coat it. Coat the chicken drumsticks well and discard excess cornflour mixture.
  2. Heat oil in a large frying pan on medium-high heat, then fry the coated chicken until brown on all sides for about 2 minutes.
  3. Remove the chicken and place it in a tagine casserole dis.
  4. In the same frying pan add butter, onion and garlic then season with salt and pepper and add sugar. Sauté the for 5 minutes.
  5. Add fennel seeds, cumin seed, paprika, Moroccan spice and turmeric, then sauté for 2 to 3 minutes.
  6. Add tomatoes, and cook for 2 to 3 minutes.
  7. Add honey and chicken stock, then stir. Add chickpeas and stir until everything is combined. Check seasoning, add salt if needed.
  8. Transfer everything to the tagine casserole dish that has the chicken and let it cook for 20 minutes uncover.
  9. Remove from the over and cover with lid or foil, put it back in the oven and cook for 20 to 25 minutes.
  10. Serve with couscous or rice and garnish with coriander.


Notes: you can also set the oven to 180℃ and cook for 1 hour.

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