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This single serving chicken tagine features tender chicken simmered in warm Moroccan spices with onion, eggplant, and dried apricots for a flavorful sweet and savory sauce. Made in a simple skillet, it delivers classic Moroccan tagine taste in an easy, approachable recipe.
Why You’ll Love This Recipe
- Warm Moroccan Flavor: A blend of cinnamon, cumin, coriander, and apricots creates the classic sweet and savory taste of traditional chicken tagine.
- No Tagine Needed: A regular skillet with a lid delivers the same tender chicken and rich sauce.
- Easily Scaled: Double the ingredients to make a chicken tagine for two.
- Simple to Prepare: Clear instructions make this flavorful Moroccan chicken dish easy for any home cook.
I love how this single serving chicken tagine brings the deep, aromatic flavors of classic Moroccan cooking right into my kitchen without needing special cookware or a long list of ingredients.
The warm spices, tender chicken, and touch of sweetness from the apricots come together in a way that feels both familiar and special, and the smaller portion makes it easy to enjoy this flavorful dish anytime.
If you’re looking for more flavorful single serving chicken dishes, try chicken shawarma for one, chicken paprika for one, chicken piccata for one, coq au vin for one, or butter chicken for one.
Ingredients
If you have any ingredients leftover from this single serving Chicken Tagine recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: A 6 ounce boneless, skinless chicken breast or thigh works well here and cooks evenly in the tagine sauce.
- Eggplant: Use 1 cup of diced eggplant to add hearty texture to the dish. Peeling is optional. If you have extra, use it in a small batch of baba ganoush or caponata for one.
- Onions and Garlic: These build flavor in the sauce, so don’t skip them. They form the base of the classic aromatic blend found in many Moroccan chicken tagine recipes.
- Seasonings: Salt, cinnamon, cumin, coriander, and a pinch of cayenne create the warm Moroccan spice profile that defines a traditional chicken tagine. Omit the cayenne if you prefer a mild dish.
- Chicken Broth: I use low sodium chicken broth so I can better control the salt level. Vegetable broth is a great substitute. Use leftover broth in chicken marsala for one, lentil stew for one, or single serve curried carrot soup.
- Dried Apricots: They add natural sweetness and balance the warm spices. Raisins or chopped dates work well too.
- Cilantro: A sprinkle of chopped cilantro adds freshness at the end, although it is completely optional.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
These popular chicken tagine variations let you adjust the flavors and ingredients to match your preferences.
- Vegetable Medley: Add butternut squash, zucchini, green beans, or sweet potatoes for extra color and nutrition. These vegetables pair well with the warm Moroccan spices and create a heartier tagine.
- Protein Swap: Substitute the chicken with lamb or beef for a richer, more traditional Moroccan tagine flavor.
- Fruit Substitutes: Use raisins or chopped dates instead of dried apricots for a different sweetness that works beautifully with the savory spice blend.
- Spice Adjustments: Increase the cayenne or add fresh chili for a spicier chicken tagine. Keep the spice level mild by reducing or omitting cayenne.
- Nut Addition: Finish the dish with slivered almonds or chopped pistachios to add crunch and enhance the warm, aromatic flavors in the sauce.
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.
- Place the diced eggplant in a small bowl, toss with ½ teaspoon kosher salt, and transfer to a colander set over the sink. Let it sit for 10 minutes to draw out excess moisture.
- Heat olive oil in a 10-inch skillet over medium high heat for about 30 seconds. Pat the chicken dry, season with salt, and add it to the skillet. Brown on all sides until cooked through, about 6 minutes. Transfer to a plate and cover.
- Add the onions and garlic to the skillet and sauté for about 2 minutes, until the onions begin to soften.
- Add the drained eggplant and cook for 3 to 4 minutes, until tender and lightly caramelized.
- Stir in the spices and cook for 1 minute. Add the tomato paste and cook for another minute.
- Sprinkle in the flour and cook for 1 minute, stirring to coat the vegetables.
- Pour in the chicken broth, return the chicken to the skillet, and add the dried apricots. Simmer until the sauce thickens and everything is heated through.
- Reduce the heat to medium low, cover the skillet, and simmer for 15 to 20 minutes, or until the chicken is fork tender. Taste and add more salt if needed. Serve warm with couscous, quinoa, or rice.
Slow Cooker Option
You can make this chicken tagine in a 1.5 or 2-quart slow cooker. Place the chicken in the bottom, then add the onions, garlic, and eggplant. Sprinkle the spices over the top. Stir the chicken broth and tomato paste together with a pinch of salt and pour it over the ingredients. Add the dried apricots, cover, and cook on HIGH for about 4 hours, or until the chicken is tender. Taste and adjust the salt before serving. Enjoy with couscous, rice, or quinoa.
Expert Tips
- Read through the full recipe, including the Ingredient Notes and process photos, before you begin. This will give you a clear picture of each step and help ensure your chicken tagine turns out well.
- Customization: For a vegetarian option, skip the chicken, double the eggplant, and use vegetable broth. You can also add vegetables like butternut squash, zucchini, green beans, or sweet potatoes.
- Season to Taste: Always taste at the end and adjust the salt as needed.
- Spice Level: Omit the cayenne for a mild tagine or keep it in for gentle heat.
- Storage: Refrigerate leftovers for up to 3 days. Reheat on the stove with a splash of water or broth to refresh the sauce.
Frequently Asked Questions
Yes, you can make chicken tagine in a skillet. A pan with a lid works well to recreate the steam filled cooking environment of a traditional tagine.
Chicken tagine is usually mild and warmly spiced. You can make it spicier by adding cayenne or fresh chili.
Most chicken tagines cook in 30 to 45 minutes, depending on the cut of chicken and the type of pan used.
Couscous, quinoa, and rice are popular sides that soak up the flavorful sauce.
Store leftover chicken tagine in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over medium heat with a splash of water or broth to refresh the sauce.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this simple Chicken Tagine recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving chicken tangine or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Chicken Tagine For One
Equipment
Ingredients
- 1 cup diced eggplant
- ¾ teaspoon kosher salt -divided
- 1 tablespoon olive oil
- 1 (6-ounce) boneless skinless chicken breast cut into ½-inch cubes
- ½ cup chopped onions
- 1 clove garlic -minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (optional)
- ½ tablespoon tomato paste
- ½ tablespoon all-purpose flour
- 1 cup low sodium chicken broth
- ¼ cup dried apricots
- cooked quinoa, couscous, or rice to serve (optional)
- chopped fresh cilantro (optional)
Instructions
- Place the diced eggplant in a small bowl, toss with ½ teaspoon kosher salt, and transfer to a colander set over the sink. Let it sit for 10 minutes to draw out excess moisture.
- Heat olive oil in a 10 inch skillet over medium high heat for about 30 seconds. Pat the chicken dry, season with ¼ teaspoon salt, and add it to the skillet. Brown on all sides until cooked through, about 6 minutes. Transfer to a plate and cover.
- Add the onions and garlic to the skillet and sauté for about 2 minutes, until the onions begin to soften.
- Pat the eggplant dry with a paper towel and add drained eggplant to the pan. Continue to sauté until eggplant is tender and slightly caramelized, about 3 to 4 minutes.
- Stir in the spices and cook for 1 minute. Add the tomato paste and cook for another minute.
- Sprinkle in the flour and cook for 1 minute, stirring to coat the vegetables.
- Pour in the chicken broth and add the chicken back into the pan along with the dried apricots.
- 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.
- Serve immediately with couscous, quinoa, or rice.
Notes
- Read through the full recipe, including the Ingredient Notes and process photos, before you begin. This will give you a clear picture of each step and help ensure your chicken tagine turns out well.
- Customization: For a vegetarian option, skip the chicken, double the eggplant, and use vegetable broth. You can also add vegetables like butternut squash, zucchini, green beans, or sweet potatoes.
- Season to Taste: Always taste at the end and adjust the salt as needed.
- Spice Level: Omit the cayenne for a mild tagine or keep it in for gentle heat.
- Storage: Refrigerate leftovers for up to 3 days. Reheat on the stove with a splash of water or broth to refresh the sauce.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Im alone this month and my sil is Moroccan. We often eat with his family and I wanted just enough for me as my fridge went out this week. Very tasty. I used raisins instead of apricots.
I’m so happy you enjoyed it.
Hi Joanie,
Can this be made in the slow cooker? If so will you please send me the directions?
Thanks in advance
Teresa
Hi Teresa, we have not tested this recipe in a slow cooker.
You can buy tomato paste in a tube. After opening just keep it in the fridge. I first discovered it when I lived in Europe but almost any grocery chain carries it now.
I passed this on to a friend as I know she would enjoy it! She is going to try it with dates rather than the apricots. Thanks for all your terrific recipes …
Will try this soon. We’re having a heat wave where I live so I appreciate the slow cooker directions.
Will have to try this. Not a fan of eggplant. Mushrooms (portabella, shittake), green tomatoes, zucchini are alternatives.
Feel free to leave the eggplant out and you’re right, the vegetables you mentioned are great alternatives.
Are there any other vegetables that would be good with this recipe? I tried it with fresh green beans and it was very good, but would like some more ideas. Thanks
Green beans are a great addition. You might also like to try making Chicken Tagine with peas, carrots, or potatoes.
This looks yummy! Pinned it so we can try it later.
I made this and was sooo delish. I will be making again. <3