Chicken tagine

  • 2 lbs of chicken thighs (about 8 of them) or vegetarian: use a cauliflower and a root vegetable (parsnips work great!)
  • 4-6 carrots sliced
  • 1 large onion diced
  • 1 can of chickpeas
  • 3/4 cup of dried cranberries or raisins
  • 1/2 cup ish of chicken bouillon
  • 1 big tomato diced
  • 4 minced garlic cloves
  • 2 tbsp of lemon juice (or juice from 1/2 lemon)
  • couscous

Spice mix:

  • 1 1/2 tsp cumin
  • 1 1/2 tsp ground ginger
  • 1 tsp coriander
  • 3/4 tsp turmeric
  • 1 1/2 tsp cinnamon
  • 1 tsp black pepper


  1. In dutch oven, on med high, add a bit of olive oil
  2. Add chicken thighs and onion and brown until there is stuff to deglaze
  3. Turn heat down, deglaze with red wine or beer (I used a nice Belgian Ale)
  4. Add broth, tomatoes, carrots, garlic, chickpeas (with their juice), lemon juice, cranberries, spices
  5. Let simmer with lid on for a couple of hours (no need to simmer for really long)
  6. To make couscous (in a separate pot!), boil water (same volume as couscous), remove from heat, stir in couscous and cover for 5min. Then fluff with fork.

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