One-Pot Chicken Tagine

One-Pot Chicken Tagine

One-Pot Chicken Tagine


4 servings


  • For the chicken:
  • ¾ cups full-fat Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • Zest of one lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon paprika
  • 1 teaspoon sumac
  • 4 bone-in chicken thighs
  • 1 ½ tablespoon kosher salt
  • For the tagine:
  • 5 tablespoons extra virgin olive oil, divided
  • 1 ½ cup thinly sliced leek whites
  • 1 ½ cup cored and thinly sliced fennel bulbs, fronds reserved
  • ½ cups fino sherry
  • 2 tablespoons tomato paste
  • 2 cups unsalted chicken stock
  • ½ cups pitted Kalamata olives, halved lengthwise
  • 1 tablespoon chopped fennel fronds
  • 1 small jalapeño pepper, thinly sliced
  • 1 tablespoon drained capers
  • Zest of 1 lemon
  • 2 cups couscous, cooked to package instructions


  1. To marinate the chicken: In a large bowl stir together the Greek yogurt, olive oil, lemon zest and juice, turmeric, chili powder, white pepper, paprika and sumac. Season both sides of the chicken thighs with salt, add them to the marinade and toss until evenly coated. Cover with plastic wrap and refrigerate for at least one hour and up to overnight.

  2. To make the tagine: Remove the chicken from the marinade. Heat a large skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and sear the chicken thighs skin-side down until golden brown, about 7 minutes. Remove the chicken from the pan and set aside. 

  3. Add the leeks and fennel to the skillet and sauté until tender, about 3 minutes. 

  4. Carefully pour in the sherry and continue to cook, scraping the browned bits off the bottom of the pan with a wooden spoon, until the sherry has almost evaporated, about 3 minutes. 

  5. Add the tomato paste and stir until fully incorporated. Add the chicken stock and bring to a simmer. 

  6. Return the chicken thighs to the pan, skin-side up. Cover and cook at a low simmer for 20 minutes or until the chicken is tender and registers 165 F on an instant-read thermometer. 

  7. While the chicken is cooking, prepare the topping: In a small bowl, combine the Kalamata olives, fennel fronds, jalapeño pepper, capers, lemon zest and the remaining 3 tablespoons of olive oil. Set aside. 

  8. Garnish the tagine with the olive topping and serve with the couscous. 

  9. The leftover chicken and sauce can be stored in the refrigerator in an airtight container for up to 3 days.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.