Lighter Moroccan Chicken & Veggie Tagine

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 442
Protein 33g
Fat 25g
Carbs 23g
Total Time 40 minutes


Moroccan Chicken Tagine Recipe


Lighter Moroccan Chicken Tagine
Ingredients for 5 servings

    • 1 3/4 lbs chicken thighs, skin removed and fat trimmed (OR chicken breasts for reduced fat)
    • 2 tablespoons olive oil
    • 1 small red onion, diced
    • 4 cloves garlic, minced & diced
    • 1 tablespoon The Fit Cook Everyday Blend
    • 1 tablespoon turmeric
    • 2 teaspoons cumin
    • 1 teaspoon ginger powder
    • 1/4 cup finely chopped cilantro
    • 1/4 cup finely chopped parsley
    • pinch of sea salt & pepper
    • 1/2 lemon, chopped with the peels
    • 2 red potato, peeled and chopped
    • 1 cup squash, cubed or chopped
    • 2 medium zucchini, sliced into long chunks
    • 1/2 cup pitted olives
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped parsley
  • Pinch of sea salt & pepper
  • 1/2 lemon
  1. In your tagine (or Dutch oven pot), place ALL of the ingredients for the chicken but DO NOT place it on the heat yet. Gently and thoroughly rub the chicken in the seasoning and the onions.  Make sure the chicken is in direct contact with the bottom of the tagine, not on top of onions.
  2. Place the tagine on medium high heat and cook uncovered for about 10 minutes. Monitor to ensure it is not burning, and if needed, simply flip the chicken over if it is cooking too fast (and reduce the heat to Medium).
  3. After 10 minutes, begin to place the VEGGIES on top of the chicken, carefully forming a pyramid. Place veggies that take the longest to cook on bottom such as the potato and squash, then zucchini and olives.
  4. Top it off with cilantro and parsley and a generous pinch of sea salt & pepper.  Squeeze the juice from ½ lemon over the food, then place the squeezed lemon right on top.
  5. Cover the tagine (or Dutch oven pot) and place on low-medium heat. Cook for 20-25 minutes, or until the veggies are cooked through to crisp-tenderness.
    Lighter Moroccan Chicken Tagine
  6. Enjoy the chicken tagine directly FROM the tagine, using pulled pieces of wheat pita bread or flatbread to grab the food (remember the chicken is on the bottom).
    Lighter Moroccan Chicken Tagine
  7. Alternatively, you can place the tagine on a large platter and enjoy it with rice (or bread).
    Lighter Moroccan Chicken Tagine

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