Moroccan Tagine

Moroccan TagineChicken and vegetable tagine or hot pot. 


1 tbsp olive oil 

2 skinless, boneless chicken breast halves cut into chunks 

I tsp Tagine seasoning 

I /2 onion, chopped 

3 cloves garlic, minced 

1 small butternut squash, peeled and chopped 

1 (400g) can garbanzo beans, drained and rinsed 

1 carrot, peeled and chopped 

1 (400g) can diced tomatoes with juice 

450ml of vegetable stock 

1 tbsp brown sugar 

1 tbsp lemon juice 

1 tsp salt 

1 tsp ground coriander and cayenne pepper 


Heat the olive oil in a large skillet or Tagine over medium heat, and cook the chicken, onion, and garlic with Tagine seasoning for about 15 minutes, until browned. 

Mix the squash, garbanzo beans, carrot, tomatoes with juice, stock, sugar, and lemon juice into the skillet.  

Season with salt, coriander and cayenne pepper.  

Bring the mixture to a boil, then reduce to a simmer and continue cooking 30 minutes, until vegetables are tender.