Moroccan Chicken and Potato Tagine

Prep Time Cook Time Total Time Author Serves
20 Minutes 60 Minutes 1 Hour 20 Minutes Oakley's Premium Fresh Vegetables Ltd. Four

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If you haven’t made a tagine, you need to get around this effortless and tasty dish! Originating from North Africa, tagine is named after the earthenware pot in which it is cooked. Tagine can be made on the stovetop and in the oven in a western kitchen.

Our Moroccan Chicken and Potato Tagine calls for a large casserole dish to heat all of the tasty meat and veggies while locking in the flavor. Our Oakley’s Golden Gourmet Potatoes soak up all of the tagine spices and provide hearty nourishment for the whole family.

See where you can pick up a box of Golden Gourmet’s here.

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Moroccan Chicken and Potato Tagine


2 Tbsp olive oil

2 Large brown onions, sliced thickly

4 Garlic cloves, minced

2-inch piece of ginger, minced

2 large chicken breasts

4 chicken thighs

1 Tbsp cumin seeds

1 Tsp cinnamon

Pinch of saffron threads (if available)

1 Tsp chili flakes


1.25kg Classic Oakley’s Golden Gourmet Potatoes (half the box), wedged

500 grams large carrots, cut into sticks

¾  cup green olives, pitted and halved

500mL vegetable stock

1 Tbsp honey


Couscous, to serve

Corriander, to serve



  1. Preheat the oven to 180 degrees celsius fan bake. Half the chicken breast and season all the chicken with salt and pepper. Heat the olive oil in a large oven-proof casserole dish and brown the chicken all over. Remove and set aside. If there’s not enough space, you can do this in batches.
  2. Lower the heat and add the onion. Saute until translucent and add the ginger and garlic. Cook for a further 30 seconds. Add the spices and cook for one minute. Add the chopped potatoes and carrots, ensuring they are coated in the spices. Stir in the olives.
  3. Place the chicken on top of the onion, potato, and carrot mix. Pour over the stock and honey. Cover and bake in the oven for 45 minutes, or until the chicken is tender and not pink on the inside.
  4. While waiting, prepare the couscous according to the box instructions.
  5. Sprinkle with coriander and serve.

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