Moroccan Chicken Tagine

Moroccan Chicken Tagine

Heavily spiced, folk-tender Moroccan chicken with zucchini, tomatoes and chickpeas slow-cooked in a clay pot.

  • Recipe serves:5-6
  • Preparation Time15 Minutes
  • Cooking Time20 Minutes


  • 1kg chicken, cut on the bone
  • 400g tomato, halved
  • 400g zucchini
  • 2 cups chickpeas, cooked
  • 1 cup coriander leaves
  • 1 onion, chopped
  • 2 Knorr Chicken Cubes
  • 1 tablespoon ginger, chopped
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon crushed pepper
  • 1 ½ teaspoon cinnamon powder
  • 1 teaspoon turmeric
  • Few cardamom and cloves
  • 1 cup water
  • 3 tablespoons oil
  • Salt to taste


  • Heat oil in a clay pot. Add onion and ginger and sauté till fragrant.
  • Add Knorr Chicken Cubes, cumin, cinnamon, pepper, turmeric, coriander powder, cardamom and cloves. Sauté till fragrant. Add chicken and sauté for a few minutes in spices.
  • Pour water and boil till chicken is halfway cooked.
  • Then, add sliced zucchini and tomatoes. Cover and cook till vegetables are tender and chicken is fully cooked. Add chickpeas and coriander leaves.
  • Season to taste and serve hot.
  • Introducing quick chicken recipes your whole family will love!

    Chef’s Tip:

    This dish is equally tasty with beef or mutton. It is ideal to pressure-cook beef or mutton and make the dish with the remaining juices to enhance flavour.