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Quick Tagine-Style Chicken Recipe

Quick Tagine-Style Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

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  • on May 08, 2013

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    Overall I liked it & my husband liked. I read almost everyones comments and tried to make alternations. I was too afraid for this to be bland...which I could see happening because there isn't enough time for the prunes and raisons to release and settle their flavor and texture. To add more bulk to the meal I added dried apricots and carrots. I used a red onion instead of a yellow onion. I used my dutch oven and cooked it on low for one hours. By doing this it really allowed the flavors to marry and reduce.

    For the cous cous I used chicken stalk instead of water. After it cooked and cooled to room temperature I added cinnamon, the scallions, and lemon juice and then mixed them.

    When the plate was assembled I felt as though it was a good match of ingredients and was enjoyed during dinner. I don't think it would taste as good if I cooked it in a shorter amount of time.

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  • on October 19, 2012

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    Quick...but totally bland.. Not even worth the ease

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  • on June 26, 2012

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    Easy and my family loved it.

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  • on April 26, 2012

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    I love this recipe. Quick and easy to make. Also, it taste great.

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  • on March 21, 2012

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    The chicken alone was good but once you put it over rice (basmatti rice cooked in chicken broth, added salt, and scallions it lost almost all of the flavor. I might make it again but doctor up the rice so it doesn't wash out the great flavors of the chicken. Maybe saffron rice? I don't know, but it needs something.

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  • on September 20, 2011

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    I see people like this recipe, but I have to say, that Tagine Chicken is not supposed to be quick and quite frankly, the braising method takes only about 30 minutes more and yields an amazing depth of flavor. Please visit my food blog at grateful-gourmet dot com to see my version of Tagine and other wonderful and simple recipes

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  • on August 09, 2011

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    this recipe is absolutely fantastic! It is so inexpensive, quick and easy - goes right to the top of my list. The flavors are very nice, not overbearing, yet exotic and wonderful. I used Israeli couscous and the larger variety really soaked up the flavor of the sauce - perfect. Would be great for a party!

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  • on July 28, 2011

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    Very tasty and easy to make. Try adding dried apricot dark raisins . and pistachios in stead of prunes

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  • on July 15, 2011

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    Wow! This was an awesome dish and easy to make. My picky eaters gobbled it up. thank you.

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  • on February 20, 2011

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    Awesome recipe, I didn't know I could make something this good. Thanks Rachel!

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