Chicken Tagine For One

Today, let’s dive into a dish that’s both flavorful and easy to prepare: Chicken Tagine. This single serving recipe brings the essence of Moroccan cuisine right to your kitchen. Enjoy tender chicken and soft eggplant simmered in a rich sauce with onions, garlic, and a medley of spices like cumin, coriander, and cinnamon. The subtle heat from cayenne pepper and the sweetness of dried apricots create a beautifully balanced dish. Best of all, you don’t need any special cookware – your regular pots will work perfectly for this authentic meal.

Searching for more delicious single serving chicken dishes? Explore our array of tasty options including the perfectly spiced Chicken Shawarma, the savory Chicken Paprika, the tangy Chicken Piccata, the rich Coq au Vin, and the creamy Butter Chicken recipes.

Why You’ll Love This Recipe

• Perfectly Spiced: The carefully selected spices and ingredients come together to create a classic chicken dish that’s absolutely delicious, with flavors that complement each other beautifully.
• No Special Cookware: Instead of a tagine, a skillet with a lid captures all the flavors beautifully.
• Adjustable Quantity: Easily double the ingredients to serve two, making it perfect for a cozy dinner.
• Simplicity: Clear, simple instructions make this exotic dish accessible to any home cook.

Ingredients

• Olive Oil: Extra virgin olive oil is recommended for its minimal processing and high quality. It carries a robust olive flavor and is rich in nutrients. However, if you prefer something milder, light olive oil can be used as a substitute.
• Chicken: A 6-ounce portion of boneless, skinless chicken breast or thigh is ideal for this dish, offering a perfect single serving.
• Eggplant: Add 1 cup of diced eggplant for a hearty texture. Peeling is optional; it’s all about your texture preference. If you have extra, use the eggplant in Baba Ganoush or Caponata.
• Onions and Garlic: These aromatics are essential for the depth of flavor in the dish, so don’t skip them.
• Seasonings: The combination of salt, cinnamon, cumin, coriander, and cayenne pepper creates the dish’s signature savory warmth. If heat isn’t your thing, you can omit the cayenne pepper.
• Tomato Paste: Even a small amount enriches the dish with flavor. Leftovers can be frozen in an ice cube tray for future use—just transfer the frozen cubes to a freezer bag.
• Flour: All-purpose flour works best here to thicken the sauce and give it body.
• Chicken Broth: I like to use low-sodium chicken broth to better manage the salt content, adjusting the seasoning to taste. Vegetable broth is a great alternative for those looking to keep it vegetarian. Use leftover broth in Chicken Marsala, Lentil Stew, or Curried Carrot Soup.
• Dried Apricots: They bring a natural sweetness to balance the spices, but you can switch to raisins or chopped dates if you prefer.
• Cilantro: A sprinkle of chopped cilantro on top adds freshness and is a vibrant finishing touch, although it’s entirely optional.

If you have any ingredients leftover from this Chicken Tagine recipe, check out our Leftover Ingredients Recipe Finder.

How To Make Chicken Tagine For One

These step-by-step photos and instructions help you visualize how to make a small batch of Chicken Tagine. See the recipe box below for ingredient amounts and full recipe instructions.

1. In a small mixing bowl toss diced eggplant with ½ teaspoon of kosher salt and transfer to a colander set over a sink. Let the eggplant sit for 10 minutes to strain any excess moisture.

2. In a 10-inch skillet heat olive oil over medium-high heat for 30 seconds. While the oil is heating, pat the chicken dry and season with salt. Carefully add to the skillet. Brown chicken on all sides, until completely cooked through, about 6 minutes. Transfer chicken to a plate, cover, and set aside.
3. Next, add onions and garlic to the pan and sauté until onions are translucent, stirring occasionally for 2 minutes.
4. Add the drained eggplant then continue to sauté until tender and slightly caramelized, about 3 to 4 minutes.
5. Stir in the spices and cook for 1 minute, stirring often. Heating the spices, along with the eggplant, will help the spices to release their flavors. Add the tomato paste and cook for an additional minute.
6. Next, add the flour and cook and stir for an additional minute.
7. Pour in the chicken broth and add the chicken back into the pan along with the dried apricots.

8. Reduce heat to medium-low then cover the pan and simmer for 15-20 minutes or until chicken is fork-tender. Taste and adjust seasoning with salt as needed.
9. Serve immediately with couscous, quinoa, or rice.

Expert Tips

• Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Chicken Tagine turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
• Customization: This Chicken Tagine recipe is versatile. For a vegetarian version, skip the chicken, double up on the eggplant, and swap in vegetable broth. Feel free to get creative by adding other vegetables like butternut squash, zucchini, green beans, or sweet potatoes.
• Season to Taste: After cooking, taste and season with extra salt if necessary to ensure a perfectly flavored dish.
• Spice Level: If you’re sensitive to heat, you can omit the cayenne pepper for a milder version of this Chicken Tagine.
• Storage: Keep any leftovers refrigerated and covered for up to 3 days. When reheating, add a bit of water or broth to refresh the flavors and heat on the stove over medium heat.

Frequently Asked Questions