This post may contain affiliate links. Please read our disclosure policy.

Today, let’s talk about a dish that’s as flavorful as it is simple to prepare: Chicken Tagine. This single serving recipe brings you the essence of traditional Moroccan cuisine, right in your kitchen. It’s a harmonious blend of tender chicken and soft eggplant, simmered in a rich sauce bursting 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. And the best part? You don’t need any special cookware – your regular pots will do just fine for this authentically flavored 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.

What Is Chicken Tagine?

Chicken Tagine is a classic Moroccan dish known for its deep, aromatic flavors. Our single serving version keeps the traditional essence but is tailored for a quick, easy preparation without compromising on taste. It’s perfect for those looking to enjoy the exotic flavors of this dish in a manageable portion size.

Ingredients

chicken, tomato paste, flour, vegetables, dried apricots, and other ingredients needed to make chicken tagine on a wooden cutting board.

This section provides a quick rundown of the ingredients used in this small batch Chicken Tagine recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

  • 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.
  • 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.

Recipe Variations

Feel free to experiment with the following variations to tailor your tagine to your liking:

  • Vegetable Medley: Introduce butternut squash, zucchini, green beans, or sweet potatoes for added nutrition and a colorful twist.
  • Protein Swap: If you’re not in the mood for chicken, try using lamb or beef for a richer flavor profile.
  • Fruit Substitutes: Replace dried apricots with raisins or dates for a different kind of sweetness that complements the savory spices.
  • Spice Adjustments: For those who enjoy a spicier dish, increase the amount of cayenne pepper or add fresh chili to the sauce.
  • Nut Addition: Sprinkle in some slivered almonds or chopped pistachios before serving for a delightful crunch and nutty flavor.
Send Me the Recipe!
Never lose this recipe! Get it in your inbox now. Plus, get weekly recipes for delicious single serving meals – all for free.

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.
diced eggplant in a colander.
  1. 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.
  2. Next, add onions and garlic to the pan and sauté until onions are translucent, stirring occasionally for 2 minutes.
  3. Add the drained eggplant then continue to sauté until tender and slightly caramelized, about 3 to 4 minutes.
  4. 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.
  5. Next, add the flour and cook and stir for an additional minute.
  6. Pour in the chicken broth and add the chicken back into the pan along with the dried apricots.
chicken, eggplant, vegetables and spices cooking in a skillet.
  1. 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.
  2. Serve immediately with couscous, quinoa, or rice.
a bowl of eggplant and chicken tagine served over quinoa on a silver tray.

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.

Serving Suggestions

When you’ve finished preparing your eggplant and chicken tagine, consider these serving options to enhance your meal:

  • Couscous: A staple in Moroccan cuisine, couscous pairs wonderfully with tagine, absorbing the flavors of the sauce.
  • Quinoa: For a protein-rich alternative, quinoa offers a delightful texture contrast and will soak up the tagine’s rich spices.
  • Rice: A bed of fluffy rice makes an excellent base for the tagine, ensuring you savor every drop of the flavorful sauce.
  • Moroccan Khobz: Traditionally, tagine is accompanied by khobz, a Moroccan bread that’s heartier than typical flatbread. It’s perfect for scooping up the delicious sauce.
  • Naan: If khobz isn’t available, naan bread is a readily available and equally tasty option for enjoying with your tagine.

Frequently Asked Questions

Can I make Chicken Tagine in a slow cooker?

Absolutely, a slow cooker can be used for this recipe. Start by placing the chicken at the bottom of a 1.5-quart slow cooker. Layer the onions, garlic, and eggplant on top, and then evenly distribute the spices over the ingredients. In a separate bowl, mix the chicken broth and tomato paste with a pinch of salt (about 1/8 teaspoon), then pour this mixture over the chicken and vegetables. Toss in the dried apricots, cover the cooker, and set it to HIGH. Allow it to cook for 4 hours, by which time the chicken should be thoroughly cooked. Before serving, do a quick taste test and season with more salt if needed. Spoon it over a bed of warm quinoa, rice, or couscous to complete your meal.

Can I double this Chicken Tagine recipe?

Absolutely! Just double the ingredient amounts and use a larger skillet.

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 Moroccan 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!


Your Cooking For One Source
Because you’re worth it

Chicken Tagine For One

4.25 from 4 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 1 serving
Prepare an authentic single serving Chicken Tagine with this simple recipe. Enjoy a flavorful Moroccan stew with chicken, spices, and apricots, easily made at home.

Ingredients 
 

  • 1 cup diced eggplant
  • ¾ teaspoon kosher salt ,divided. Plus more to taste
  • 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
  • teaspoon ground cinnamon
  • 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 for garnish

Instructions 

  • 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.
  • 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 ¼ teaspoon of salt. Carefully add to the skillet. Brown chicken on all sides, about 6 minutes total. Transfer chicken to a plate, cover, and set aside.
  • Add onions and garlic to the pan and sauté until onions are translucent, stirring occasionally for 2 minutes.
  • 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, stirring often. Add the tomato paste and cook for an additional minute.
  • Sprinkle the flour over the eggplant, and cook and stir for an additional minute.
  • 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

  • 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.

Nutrition

Serving: 1serving, Calories: 413kcal, Carbohydrates: 36g, Protein: 32g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 70mg, Sodium: 1127mg, Potassium: 921mg, Fiber: 4g, Sugar: 22g, Vitamin A: 1295IU, Vitamin C: 9mg, Calcium: 56mg, Iron: 2mg

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.

Receive Our Latest Single Serving Recipes!
Sign Up for the weekly One Dish Kitchen Newsletter!!
Red 5-inch square baking dish with One Dish Kitchen branded paper sleeve around it.

Make 80+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Welcome!

I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




13 Comments

  1. 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.

  2. Hi Joanie,

    Can this be made in the slow cooker? If so will you please send me the directions?

    Thanks in advance
    Teresa

  3. 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.

  4. 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 …

  5. Will try this soon. We’re having a heat wave where I live so I appreciate the slow cooker directions.

  6. Will have to try this. Not a fan of eggplant. Mushrooms (portabella, shittake), green tomatoes, zucchini are alternatives.

    1. Feel free to leave the eggplant out and you’re right, the vegetables you mentioned are great alternatives.

    2. 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

      1. Green beans are a great addition. You might also like to try making Chicken Tagine with peas, carrots, or potatoes.