Moroccan Chicken Tagine With Sun-Dried Tomatoes and Artichokes

“I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.”
1hr 10mins
1 Dinner for 2-3 with left overs

Ingredients Nutrition


  1. Cut up chicken and take off the skin.
  2. Put EVOO in a wide pot (so that the chicken can brown) and heat.
  3. Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
  4. Immediately add chopped onion and all spices.
  5. Saute on medium heat for approximately 8-10 minutes.
  6. Add water, artichokes, capers, and sun dried tomatoes.
  7. Reduce heat to low, cover with a tight lid.
  8. Simmer on low for 45 minutes.
  9. Chicken will be falling off of the bone.
  10. Serve with couscous, rice, and/or crusty french bread to sop up the great broth.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a