Go Back
+ servings
Print Recipe

Moroccan Chicken Tagine with Carrots, Chickpeas, and Kale

Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 8


  • 3 pounds boneless skinless chicken thighs
  • Olive oil
  • 2 small yellow onions diced
  • 1 pound carrots peeled and halved lengthwise
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • 1 ⁄2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 1 tablespoon salt
  • One 15-ounce can diced tomatoes with their juices
  • 6 cups chicken stock
  • One 15-ounce can chickpeas rinsed and drained
  • 1 bunch kale stems removed, roughly chopped
  • Juice of 1⁄2 lemon
  • Parsley or cilantro leaves for garnish


  1. Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, heat a thin layer of olive oil. Sear the chicken in batches over high heat, making sure not to crowd the pot, until golden-brown, about 4 minutes per side. Remove to a mixing bowl.
  2. Add the onions and sauté until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.
  3. Stir in the carrots, garlic, cumin, turmeric, ginger, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes. Add the tomatoes and cook until thick, 5 minutes. Arrange the chicken on top of the vegetable mixture and cover with the stock.
  4. Bring to a simmer, turn the heat back down to low and cook, uncovered, for at least 2 hours, the longer the better.
  5. During the last 15 minutes of cooking, add the chickpeas, kale and lemon juice.
  6. Spoon the tagine into individual bowls and garnish with cilantro or parsley.