Home > Recipes > Lighter Moroccan Chicken & Veggie Tagine

Kevin Curry

Lighter Moroccan Chicken & Veggie Tagine

Want to save this recipe?

I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!

Lighter Moroccan Chicken & Veggie Tagine

Ingredients for 5 servings

* Optional Substitution Note

    • 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


Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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).

Step 7

Alternatively, you can place the tagine on a large platter and enjoy it with rice (or bread).

(Based on 0 reviews)


Your email address will not be published. Required fields are marked *

Rate the recipe:


Prep 5min
Cook 35min
Total 40min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!