I had a nice long chat with my sister on Skype last night and she told me she had a casserole cooking, using a recipe from an old edition of 500 Casseroles I gave her recently. She said it smelled really lovely and later on, she tried it and is pleased with the results. So I decided to make my own Moroccan Tagine the next day.. 🙂

Recipe from 500 Casseroles & Stews by Rebecca Baugniet

An aromatic and succulent way to prepare chicken, lamb, beef or pork. If a tagine is not available (an earthenware dish from North Africa), it can be prepared on top of the stove.


  • 2 tbsp extra virgin olive oil
  • 900g boneless skinless chicken breasts or thighs, cut into bite-sized pcs (or boneless lamb or stewing beef or tenderloin pork)
  • ½ onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 carrots, chopped
  • 400g tin whole tomatoes with liquid
  • 425g tin chickpeas, rinsed
  • 350ml vegetable stock
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tsp salt (I used 1/2 tsp)
  • 1 tsp ground coriander
  • a pinch of cayenne pepper



    Serves 4-6
    Prep time 10 mins
    Cook time ±100 mins
    Total time ±110 mins
total time


  1. Heat oil in a large frying pan over medium heat.
  2. Add chicken and onion. Brown all over for 12 mins, stirring occasionally.
  3. Add garlic and continue cooking for 2 mins.
  4. Stir in carrots, tomatoes with liquid, chickpeas and stock.
  5. Add lemon juice, sugar, salt, coriander and cayenne.
  6. Bring to boil, reduce heat, cover and simmer for 30 mins, till chicken’s cooked thru and vegetables are tender.
  7. If using an authentic tagine, transfer mixture to tagine after it comes to boil. Bake in a preheated 190C oven for 30-40 mins.
  8. Serve immediately with steamed white rice or couscous.


Rate this post if you like:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)