Quick Moroccan Chicken & Chickpea Tagine

This quick Moroccan Chicken & Chickpea Tagine packs bold flavors from cumin, coriander, and sweet carrots into a hearty, high-protein meal. The simmering chicken blends with chickpeas for a satisfying bite, while fluffy couscous soaks up the aromatic sauce. It’s ready in just 35 minutes—perfect for busy weeknights without compromising taste.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb boneless skinless chicken thighs, cut into bite‑size pieces
• - 1 can chickpeas, drained and rinsed
• - 1 cup diced carrots
• - 1 cup chopped zucchini
• - 1 onion, diced
• - 2 cloves garlic, minced
• - 1 tbsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp smoked paprika
• - 1/4 tsp cayenne pepper (optional)
• - 1 tbsp tomato paste
• - 1 cup low‑sodium chicken broth
• - 2 tbsp lemon juice
• - 1 tbsp olive oil
• - Salt and pepper to taste
• - 1 1/2 cups couscous
• - 1 cup water or broth for couscous
• - Fresh cilantro, chopped (for garnish)
• - Lemon wedges (for serving)

Instructions

1. 1. Heat olive oil in a large skillet over medium‑high heat. Sear chicken until browned, about 5‑6 minutes; set aside.
2. 2. In the same skillet, add onion, carrots, zucchini; cook until softened, 4 minutes.
3. 3. Stir in garlic, cumin, coriander, paprika, cayenne; cook 1 minute until fragrant.
4. 4. Add tomato paste, chickpeas, sauté for 2 minutes.
5. 5. Pour in chicken broth, lemon juice, stir to combine; bring to a simmer.
6. 6. Return chicken to skillet, reduce heat, cover, cook 10 minutes until chicken tender and sauce thickens.
7. 7. While tagine simmers, prepare couscous: bring water or broth to boil, stir in couscous, cover, remove from heat; let stand 5 minutes, fluff with fork.
8. 8. Serve hot tagine over couscous, garnish with cilantro and lemon wedges; pair with a side salad if desired.

Chef's Note

Pro tip: Toast the couscous in a dry skillet before adding liquid to enhance its nutty flavor.

Make-Ahead Tips

Rest for up to 2 days in the fridge. Reheat gently in the microwave or on the stove; couscous can be reheated in the same skillet with a splash of broth.

Substitutions

Replace chicken thighs with tofu or tempeh for a vegetarian version; swap couscous with quinoa or brown rice.