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Moroccan Chicken Tagine

Chicken Tagine

Moroccan cuisine often calls for a tagine, which is a unique cooking utensil that is used to slowly cook chicken and other proteins. Instead of using a tagine in this recipe, use a crock pot. Crock pots can go way beyond cholent and are great
when you need to cook in a hurry. In the morning or early afternoon, place all ingredients in the crock pot and slow cook it…by dinner time you will have a one pot, aromatic dinner that is sure to please all.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 pack chicken, cut into eights
  • Salt and pepper
  • 1 Spanish onion
  • 1 tbsp paprika
  • 4 cloves crushed garlic
  • 1 tbsp cumin
  • 2 tsp ground ginger
  • 1 tbsp honey
  • 2 tsp turmeric
  • ½ cup pitted olives or apricots
  • 1 lemon, cut into four wedges
  • 1 can diced tomatoes or 3
  • tomatoes finely diced
  • 1 cup quinoa
  • 1½ cups water


Sauté onions and garlic until translucent. Add spices and sauté for one minute. Place onion and spice mixture in preheated crock pot. Top with chicken, olives, lemons and can of diced tomato. Cook on high for a half hour and then on low for another hour. Boil water, add quinoa, simmer covered for fifteen minutes.

As seen in Joy of Kosher with Jamie Geller (Bitayavon Fall 2011) - Subscribe Now