Chicken Tangine 

North Africa:  

Chicken Tangine 

Total Time: 35 Minutes 

Serves: 4 


  • 2 tablespoons extra-virgin olive oil 
  • 4 cloves garlic, smashed. 
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into large bite-size pieces 
  • 1 1/2 teaspoons of coarse salt and coarse pepper 
  • 1 large yellow skinned onion, quartered and sliced 
  • 1/4 cup golden raisins 
  • 2 cups chicken stock 
  • 1 1/2 teaspoons ground cumin 
  • 1 1/2 teaspoons sweet paprika 
  • 1/2 teaspoon ground coriander 
  • 1/2 teaspoon tumeric 
  • 1/8 teaspoon cinnamon 




  1. Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil and add smashed garlic.  
  1. Season the chicken with salt and pepper. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, raisins and stock. 
  1.  Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir. 
  1. Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve.   
  1. Garnish with chopped cilantro and scallions. 

Kids Can cook Tip:  This recipe can easily be served with Basmati rice and Mango Chutney 

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