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Chicken & Vegetable Moroccan Tagine! Made Easy with Afromeals Ras El Hanout Seasoning
There’s something magical about Moroccan cuisine—warm spices, slow-cooked stews, and the comforting aroma that fills your kitchen. One of the most beloved dishes from this tradition is the Chicken and Vegetable Tagine.
Traditionally prepared in a clay pot called a tagine, this dish is all about depth of flavor, rich spice, and tender meat. And with Afromeals Moroccan Ras El Hanout, you can recreate this North African classic without needing to travel to Marrakech.
What is a Tagine?
A tagine is both the name of the conical clay pot and the stew it cooks. The dish is slow-simmered and features a combination of meat (usually chicken or lamb), vegetables, dried fruits, and an aromatic spice blend that gives it its signature warmth.
The star of this dish? Ras El Hanout, a spice blend known as “the best of the shop.”
What’s in Afromeals Moroccan Ras El Hanout?
Our handcrafted Ras El Hanout blend includes a medley of over a dozen spices, all expertly balanced for depth and harmony.
Unlike commercial blends, Afromeals Ras El Hanout is all-natural and designed to deliver bold Moroccan flavor in every spoonful.
Ingredients
8 ounces chicken breast
1 small yellow squash (sliced)
1 small green zucchini (sliced)
1 small purple egg plant (sliced)
4 Campari tomatoes (any tomato works)
2 tablespoon Afromeals Ras El Hanout
2 teaspoon bouillon powder
1.5 cups of water or Chicken broth.
¼ cups oil
Salt to taste
Directions:
In a mixing bowl seasoned chicken breast with salt and or chicken bouillon powder then add 1 tablespoon Afromeals Ras El Hanout blend and drizzle 2 tablespoons oil on the chicken. Rub it on the chicken. Allow chicken to marinate for two hours or overnight in a zipper bag or in a bowl cover and place in the refrigerator. In a 4-quart cast iron pot (or an oven heat resistant pot) over medium heat, heat 3 tablespoons of oil and place the chicken in the pan. Sear chicken in the pot on both sides for 5 minutes until brown on each side. Remove chicken and put it on a plate and set it aside (note chicken is not done cooking). Place sliced vegetables in the pot and stir them in the pot for 2 minutes, until slightly brown, reduce temperature to medium low. Season the vegetables with the remaining Ras El Hanout blend, then place the chicken in the middle of the vegetables. Add 1.5 cups of water or Chicken broth to the pot and stir to combine. Add 2 teaspoons of salt or chicken bouillon to the pot and stir to combine. Turn your oven on and bring the temperature to 400 degrees Fahrenheit. Place the cast iron in the oven for 30 minutes. Chicken should be cooked through and vegetables tender. Use a meat thermometer to check chicken which should be at 165-degree Fahrenheit. The thermometer should be used on the thickest part of the chicken. Use an oven mitten to remove the cast iron pot from the oven once the chicken is down cooking. Taste and adjust with salt if needed. Serve with couscous, potatoes, or rice.
Note: You can cook the chicken in the oven in the Clay Moroccan Tagin pot as well.
