Table of Contents
More Than a Recipe: A Story from the Road
Some recipes aren’t on the main road. You won’t find them on any menu. This Chicken Tagine with Chickpeas and Raisins is one of them. You have to know a guy.
For me, that guy was Ba Abdellah in Fez. His restaurant is just a tiny spot in the big taxi station. It’s small, sure. But the food that comes out of that kitchen… bigger than any fancy place I’ve ever seen. Tagines for lunch. Soups like Harira at night. Simple.
Ba Abdellah is the man out front. He serves, he talks, he takes the money. But the real boss? His wife, Naima. She’s in the kitchen. She’s the one with the secrets.
I can still see it. I’d finish the long 200km drive from Rabat, pull in, and Ba Abdellah would see me. Before I even said hello, I’d hear him yell: “Naima, tagine be djaj o lhamass o zbibe!”
I’d wash my hands, grab a chair, and wait. That long drive was always worth it for this moment. We’d talk about the road, about anything. And then it would come. The Tagine. Always the same. Always perfect. That sauce—the Daghmira—was something else.
One time, I had to ask. “Naima,” I said, “You have to tell me. Wallah, what is in that tagine?”
She just laughed,and replied:
“Wallah Khalid, nothing special. It’s the spices, the slow fire, and the hands that make it. That’s it. Besseha.”
I’m retired now. Someone else drives my taxi. But I never forgot Naima’s secret. Her balance of flavors. This is my version of that memory. This is for you.
Why You’ll Love This Sweet & Savory Chicken Tagine
An Unforgettable Flavor Journey
This isn’t just another recipe. It’s a journey. And believe me, the flavor is a road trip you won’t forget. You get the sweet from the raisins, the savory from the chicken, the warmth from the spices.
Nothing fights for attention. The sweet, the savory, the cinnamon… They just work. It’s that simple. It’s a taste that tells a story.
Surprisingly Simple to Make
The flavor is complex, but the work isn’t. Don’t be afraid of this one. It’s a one-pot meal that basically cooks itself.
Your job? Just be patient. Like a long drive, you have to trust the road. I promise you, the destination is worth it.
A Taste of Authentic, Hidden Morocco
You won’t find this tagine on the big tourist menus. Wallah, you won’t. This is the real stuff, the kind of food you find in a tiny place like Ba Abdellah’s, hidden in the back of a taxi station.
This is a real taste of Morocco. Not the postcard version. This is the Morocco from the inside. The real deal.
The Story Behind This Unique Moroccan Dish
Naima’s Secret: More Than Just Spices
Naima knew what she was talking about. You can’t buy the secret to this dish. It’s all about balance. The slow heat turns onions and spices into that perfect, thick sauce. The Daghmira.
And it’s about how you feel when you cook. “The hands that prepare it.” You have to cook with your heart. That’s the real secret.
The Cousin of the Famous ‘Tfaya’
Ever heard of Tfaya? It’s that sweet onion and raisin mix we love on our Friday couscous. Well, think of this tagine as its cousin. Same soul, same sweet and savory idea.
But the chickpeas… they change everything. They make it a real meal. Something rustic and honest that sticks to your ribs.
A Taxi Driver’s Perfect Meal
When you drive all day, you know what real fuel is. This dish was it. Protein from the chicken. Good, slow-burning energy from the chickpeas to keep you going. And that little kick of sugar from the raisins.
A perfect meal in one pot. It wasn’t expensive. It filled you up. It was built for the road. Honest-to-God food.
Key Ingredients for Moroccan Chicken with Chickpeas
The Chicken: Why Bone-In Thighs Are Best
Let’s talk about the chicken. Forget breast meat for this one. It’s too dry. You need the good stuff: bone-in, skin-on thighs. Why? The bone and skin are where the real flavor hides. They melt into the sauce and keep the meat incredibly juicy.
Drumsticks work great too. Just no skinless breast. It’s a rule.
Chickpeas (Garbanzo Beans): Canned for Speed, Dried for Soul
You’ve got two choices. On a busy day, canned chickpeas are fine. They get the job done. Just rinse them first. In America, they call them garbanzo beans. It’s the same thing.
But the real deal? The way Naima would do it? You use dried chickpeas. Soak them overnight. It’s more work, sure. But the texture, the taste… it’s just better. It has more soul.
The Spice Blend: A Symphony of Warmth and Sweetness
You don’t need a fancy, complicated Ras el Hanout for this tagine. The magic is simple. It’s a mix of a few key spices:
- Ginger & Turmeric for that warm, earthy base.
- Cinnamon for that hint of sweetness that makes this dish special.
- Black Pepper for a little kick.
- And a few threads of Saffron, if you have them, for that beautiful color and perfume.
The Sweet Touch: Raisins and a Hint of Honey
Now for the sweet part. It comes from two places. The raisins, of course. Golden ones look nice, but any kind will work. They get all plump and juicy in the sauce.
And at the end, a little spoon of honey. This isn’t just for sweetness. It gives the sauce a beautiful shine and helps it get thick and glossy. It’s the final polish.
How to Make Chicken Tagine with Chickpeas & Raisins: Step-by-Step
Step 1: Prepare and Pre-cook the Chickpeas
First, the chickpeas. You have to do this part right. They’ve soaked all night? Good. Drain them and throw them in a pot.
Now, let’s give them some flavor. In goes a cinnamon stick, some turmeric, ginger, black pepper, and salt. A little olive oil. Cover it with water. Let it cook. Check them. You want them soft, but not falling apart. Got it? Turn off the heat. Set them aside.
Step 2: Marinate the Chicken and Build the Tagine
Okay, the chicken. Get it in a bowl, throw in the spices. Use your hands, really get that flavor on every piece.
Ready for the Tagine? Onions on the bottom. Then your chicken. Drizzle with olive oil. That’s the foundation. We’re building this thing cold.
Step 3: The First Cook – Browning the Chicken
Low heat. And I mean low. Use a diffuser if you have one. This isn’t a race. Just let the chicken slowly cook. Flip the pieces over every so often. You’re looking for that beautiful golden color. That’s where the real flavor starts.
Step 4: The Second Cook – Creating the Rich Sauce (Daghmira)
Is the chicken golden? Perfect. Now add the rest of the onions. Cut them thicker this time. They go on top. Add another cinnamon stick and your fresh herbs.
Lid on. Heat low. Now the magic happens. The onions will break down and make the sauce for you. You just need to watch. If it gets dry, what do you do? A splash of hot water. Never, ever cold.
Step 5: The Final Assembly – Sweet & Savory Harmony
We’re almost there. The home stretch. Once the chicken is cooked through and the onions are like jam, it’s time. Add the cooked chickpeas. Add the raisins you’ve been soaking. A good drizzle of honey over the top.
Let it all simmer together for five minutes, lid on. Then, take the lid off. Grab a spoon and just pour that incredible sauce over everything. Let it bubble one last time until it’s thick and shiny. Garnish with more herbs. Dinner is served.
Khalid’s Tips for the Perfect Result
Don’t Rush the Onions
Want the secret to a great Daghmira? It’s the onions. And you can’t rush them. Period. That slow, low heat is what makes the magic happen. It melts them down into a sauce so rich, you won’t believe it.
People get impatient. They crank up the heat. Don’t be that guy. You’ll just burn it. Let the fire do the work.
Control Your Water: Use Hot Water Only
Your tagine might look a little dry at some point. It’s normal. Your first instinct will be to add cold water from the tap. Stop.
Always use hot water. Cold water shocks the meat. It stops the cooking in its tracks and can make the chicken tough. Just keep a kettle of hot water ready. Simple trick, big difference.
No Tagine Pot? No Problem
I’ll be honest, a real clay Tagine is the best tool for the job. It just is. It adds a special flavor.
But listen, if you don’t have one, it’s okay. You can still make this. A heavy Dutch oven with a good lid is your next best friend. Will it taste amazing? I promise.
What to Serve with This Moroccan Dish
For Soaking Up Every Last Drop: Khobz
Forget couscous for this one. This tagine is all about the bread. How else are you going to get every last drop of that sauce? You need a good tool. That tool is Moroccan khobz.
It’s our daily bread. It’s made for dipping. If you don’t have it, a crusty loaf of sourdough will do the trick. Just make sure it’s thirsty.
Simple Side Salads to Complement the Richness
This dish is rich. No doubt about it. So, you need something fresh on the side. Something simple to cut through that flavor.
What did Ba Abdellah serve? A basic tomato and onion salad. Or a carrot salad with cumin. That’s all you need. It’s the perfect balance.
The Perfect Drink: Moroccan Mint Tea
And to finish? Don’t even think about it. It has to be Moroccan mint tea. Sweet and hot.
It’s not just a drink. It’s the way we close a good meal. The mint cleans everything up. It’s the final stop on the journey.
Can I use canned chickpeas to save time?
Yes, you can. The old way is with dried chickpeas, and I think it’s better. But life is busy. I get it. Canned is fine. Just give them a good rinse before you add them in. No problem.
How do I store and reheat leftovers?
Let me tell you, this Tagine is maybe even better the next day. The flavors really get to know each other. Put leftovers in the fridge, they’ll last 3 days. When you want to eat it, just reheat it slowly in a pot. Please, no microwave. It ruins the chicken.
Can I make this dish vegetarian?
Sure. It makes a fantastic veggie tagine. Take out the chicken. Add in some good, hearty vegetables instead. Carrots, sweet potatoes, things like that. Throw them in at the beginning and follow the same road.
What if I don’t have a tagine pot?
Don’t have a tagine? Don’t worry about it. A heavy pot with a good lid will do the job. A Dutch oven is a great choice. The real magic is in the ingredients, not just the pot. You can still make this.
Your Journey to an Unforgettable Meal
So, there you have it. That’s the whole journey. From the memory of a tiny restaurant in a Fez taxi station, right to your kitchen.
Now you have Naima’s secret. It’s not about a list of ingredients. It’s about patience. It’s about feeling the food as you cook. I know you can do it. The result is more than just a meal. It’s a story.
I’d love to hear how your trip goes. If you make this Tagine, please, leave a comment below and tell me about it. Did you like it? Did you share it with your family?
And if you want to explore more of this incredible world, this recipe is just one stop. I invite you to discover all the wonders of Moroccan cuisine on my main guide. There are many more destinations to explore.
Besseha!
Moroccan Chicken Tagine with Chickpeas & Raisins
Equipment
- 1 Tagine
Ingredients
For the Chickpeas:
- 1 cup dried chickpeas soaked overnight in water
- 1 cinnamon stick
- 1 tsp turmeric
- 1 tsp ground ginger
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- ~3 cups water for cooking
For the Chicken Tagine:
- 2 lbs about 1kg bone-in, skin-on chicken thighs or drumsticks
- 2 large onions finely sliced
- 1 large onion coarsely chopped
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp turmeric
- ½ tsp black pepper
- Pinch of saffron threads optional
- 1 tsp salt or to taste
- 1 cinnamon stick
- ½ cup fresh parsley and cilantro chopped
- ½ cup golden raisins soaked in water for 1 hour
- 1-2 tbsp honey
- Hot water as needed
- Fresh cilantro or parsley for garnish
Instructions
- Prepare the Chickpeas:
- After soaking overnight, drain the chickpeas. Place them in a medium pot with 1 cinnamon stick, turmeric, ginger, pepper, salt, and 2 tbsp of olive oil. Cover with about 3 cups of water and bring to a boil. Reduce heat and simmer until the chickpeas are tender but still hold their shape. Drain and set aside.
- Marinate the Chicken:
- In a bowl, toss the chicken pieces with the spices (ginger, turmeric, pepper, salt, saffron). Use your hands to coat each piece well.
- Build the Tagine:
- Spread the finely sliced onions and minced garlic on the bottom of a cold tagine pot. Arrange the marinated chicken pieces on top. Drizzle with 2 tbsp of olive oil.
- First Cook: Place the tagine on a very low heat (use a heat diffuser if necessary). Cover and let the chicken cook slowly, turning the pieces occasionally, until they are golden brown on all sides.
- Create the Sauce:
- Add the coarsely chopped onion, the second cinnamon stick, and the chopped parsley/cilantro on top of the chicken. Cover and continue to simmer on low heat. The onions will release their water and create a sauce. If it looks dry, add a splash of hot water.
- Final Assembly:
- Once the chicken is tender and the onions have melted into a thick sauce (daghmira), add the pre-cooked chickpeas and the drained raisins. Drizzle the honey over the top.
- Final Simmer:
- Cover and let simmer for 5-10 minutes. Uncover, and use a spoon to baste the chickpeas and raisins with the rich sauce. Continue to simmer uncovered until the sauce is thick and glossy.
- Serve: Garnish with fresh cilantro or parsley and serve hot with Moroccan bread (khobz).
Notes
- Hot Water is Key: If you need to add liquid during cooking, always use hot water. Cold water can make the chicken tough.
- No Tagine Pot?: You can use a heavy-bottomed Dutch oven with a tight-fitting lid. Follow the same steps.
- Chickpeas: For a quicker version, you can use two 15-ounce cans of chickpeas (garbanzo beans), rinsed and drained. Add them in Step 6.
- Leftovers: This tagine tastes even better the next day! Store in the fridge and reheat gently on the stovetop.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350-400 kcal |
| Protein | 30g |
| Carbohydrates | 35g |
| Fiber | 8g |
| Sugars | 12g |
| Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 70mg |
| Sodium | 400mg |
| Potassium | 600mg |
| Vitamin A | 15% of DV |
| Vitamin C | 20% of DV |
| Calcium | 6% of DV |
| Iron | 15% of DV |
Please note: The nutritional information provided is an estimate and can vary based on the specific ingredients and portion sizes used.
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