Moroccan Chicken Tagine with Chickpeas, Olive & Prunes

This delicious recipe uses Riki’s Chicken Chermoula to cook authentic Moroccan Chicken Tajine

What You Need

This Moroccan chicken tagine recipe can be served up to 4 persons.

You need:

  • 1 jar of Riki’s Chicken Chermoula
  • 1 kg chicken thighs, large diced (or Chicken Marylands on the bone)
  • 2 large onion, diced
  • 2 tablespoons olive oil
  • 1 tin diced tomato
  • 400gr chickpeas – soaked overnight and cooked (Or 1 tin of chickpeas)
  • ½ cup green olives pitted
  • 8 prunes, chopped (or any dried fruit)
  • 2 potatoes – Large diced (Or your choice of seasonal vegetables)
  • Fresh coriander leaf chopped for garnish
  • Optional: 1 tbs Riki’s Moroccan Hot Harissa(For chilli lovers)
  • To serve with: Riki’s Moroccan Couscous Kit (or with rice)


  • Mix the chicken with the contents of the jar of Chicken Chermoula Moroccan Marinade and set aside to marinate for 4 hours or overnight.
  • In a large casserole fry the onion in the oil until softened
  • Add the diced tomato and cook for additional 5 minutes.
  • Add the chicken thighs mixed with Riki’s Chicken Chermoula, cover and cook for 40m on low heat (Or until tender & ready).
  • Halfway through the cooking add the prunes and olives.
  • When fully cooked, remove from the heat and skim excess fat from the surface.
  • To serve: Garnish with fresh coriander and serve with Riki’s Aromatic Moroccan Couscous.

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