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Moroccan Vegetable Chicken Tagine

 Moroccan Vegetable Chicken Tagine
Take a trip to Morocco with this exotic and rich dish. A tagine is a North African slow-cooked stew that is named after the pot in which it is cooked.—Taste of Home Test Kitchen
6 ServingsPrep: 45 min. Cook: 7-1/2 hours


  • 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
  • 2 medium red potatoes, cut into 1-inch cubes
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 1 large onion, halved and sliced
  • 2 garlic cloves, minced
  • 6 chicken leg quarters, skin removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cranberries, chopped
  • 2 tablespoons all-purpose flour
  • 1 can (14-3/4 ounces) reduced-sodium chicken broth
  • 1/4 cup chili sauce
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • Hot cooked couscous, optional

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Moroccan Vegetable Chicken Tagine (continued)


  • In a 6-qt. slow cooker, combine the squash, potatoes, onion and
  • garlic. Sprinkle chicken with salt and pepper; place over
  • vegetables. Top with apricots and cranberries.
  • In a small bowl, combine flour and broth until smooth. Stir in the
  • chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken.
  • Cover and cook on low for 7-8 hours or until chicken and vegetables
  • are tender.
  • Stir in garbanzo beans; cover and cook for 30 minutes or until heated
  • through. Serve with couscous if desired. Yield: 6 servings.
Nutritional Facts: 1 chicken leg quarter with 2-1/2 cups vegetable mixture (calculated without couscous) equals 473 calories, 10 g fat (2 g saturated fat), 90 mg cholesterol, 733 mg sodium, 65 g carbohydrate, 12 g fiber, 34 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.