Moroccan Chicken Tagine with Caramelized Pears

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Moroccan Chicken Tagine with Caramelized Pears

Prep 20 m

Cook 1 m

Ready In 21 m

6 Servings

533 Calories


"Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible."

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  1. 7 tablespoons olive oil, divided

  2. 2 onions, peeled and sliced

  3. 1 whole chicken, cut into pieces

  4. 1 teaspoon ground turmeric

  5. 1 teaspoon ground cumin

  6. 1 teaspoon ground coriander

  7. 1 teaspoon salt

  8. 3 cinnamon sticks

  9. 2 bay leaves, crushed

  10. 1 bunch fresh cilantro, chopped

  11. 2 tablespoons fresh ginger root, peeled and minced

  12. 1/2 cup water

  13. 2 tablespoons butter

  14. 2 pears, cored and sliced

  15. 2 tablespoons honey


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.

  3. Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.

  4. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  5. Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.

  6. Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

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