Tagine of Moroccan Chicken

Tagine of Moroccan Chicken

Tagines are stews that meld sweet and savory flavors. Release the full flavor of saffron by crushing its threads before adding to the tagine.


  • 1 tablespoon olive oil
  • 6 bone-in chicken thighs (1 1/2 to 2 pounds), skin removed
  • 2 medium onions, sliced into thin wedges
  • 1 1/2 teaspoons McCormick® Gourmet Collection® Garlic Salt
  • 1 teaspoon McCormick® Gourmet Collection® Cinnamon, Saigon
  • 1 teaspoon McCormick® Gourmet Collection® Ginger, Ground
  • 1/2 teaspoon McCormick® Gourmet Collection® Cumin, Ground
  • 1/4 teaspoon McCormick® Gourmet Collection® Saffron, crushed (optional)
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/4 cup honey
  • 1/3 cup raisins


  1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Transfer chicken to plate; cover to keep warm.
  2. Add onion to skillet; cook and stir 5 minutes or until tender. Add garlic salt, cinnamon, ginger, cumin and saffron, if desired. Stir in tomatoes and honey. Return chicken to skillet; cover and simmer 5 minutes. Stir in raisins. Simmer 10 minutes or until chicken is cooked through.
  3. Serve chicken stew on a bed of couscous, if desired.
  4. Garnish with toasted slivered almonds and chopped fresh cilantro.

Prep: 15 min | Cook: 30 min | Makes 6 servings

Recipe and photo used with permission from: McCormick