Chicken Tagine with Yellow Rice

This tagine is crazily good simply because it has so much going on – flavour, fragrance and colour.

Though this is not a quick weeknight meal, it is definitely an easy yet crowd pleasing weekend party dish.

Ingredients (serves 4 to 6):
Chicken Tagine
3 tablespoons olive oil
8 chicken thighs, skin on
1 large onion, diced
2 carrots, diced
3 garlic cloves, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chicken stock
1/2 cup dried cranberry
3 tablespoons chopped Italian parsley
Yellow Rice
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 garlic clove, minced
1 tablespoon olive oil
2 cups basmati rice
2 1/2 cup chicken stock

Season chicken with salt and pepper. Heat oil on medium high heat in a large sautee pan. Add the chicken, skin side down, and sear for 5 minutes. Flip to cook another side until browned on each side. Set aside.
Pour off all but 1 tablespoon oil from pan. Add onion and carrot, and cook for 5 minutes. Stir occasionally.
Add garlic, stir for another 30 seconds. Add coriander, cumin, cinnamon and ginger, cook until fragrant, about a minute.
Add chicken stock and dried cranberries. Scrape any brown bits stuck to the bottom of the pan.
Put chicken back in pan in a single layer. Bring it to a boil, then reduce heat to medium-low, cover and cook until chicken is tender, about 50 minutes.
To prepare yellow rice, in a deep sauce pan, cook turmeric, cumin and garlic with olive oil on medium heat until fragrant, about a minute.
Rinse rice well and drain. Add into the sauce pan, stir with spice until all rice becomes yellow.
Add stock, turn heat to high and bring liquid to a boil. Then reduce to low, close lid and let it simmer for 20 minutes.
Let rice rest for another 10 minutes.
To serve, spread the rice on a big serving platter, and arrange the chicken pieces on top. Spoon the sauce with dried cranberries and carrot over. Sprinkle with chopped parsley and serve. Put remaining sauce in a small bowl and serve if necessary.


  1. How do you prepare this dish in an actual tagine? Can’t sear chicken there…?

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