One Pan Chicken Tagine
5 from 1 vote

One Pan Chicken Tagine

Course: Lunch, Soup and Light Dinners, Mains
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4 people
Author: Anna Bloomfield
Perfect for busy weeknights but also good enough to serve to guests at the weekend, my One Pan Chicken Tagine is fantastically simple to make, chock full of goodness and, best of all, needs only one pan to make it in. Not only that but it’s absolutely packed full of flavour.
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  • 1 tablespoon cooking oil
  • 1 onion (halved and thinly sliced)
  • 2 cloves garlic (crushed)
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ¼ teaspoon cinnamon
  • 3 chicken breasts (See recipe notes)
  • 500 ml (2 cups) stock (See recipe notes)
  • 2 tablespoons tomato puree
  • 70 g (⅓ cup) dried apricots, halved
  • 2 medium sweet potatoes (scrubbed and cut into 2cm (¾ inch) cubes)
  • 65 g (½ cup) green or black olives
  • 1 tablespoon corn flour
  • Salt to taste
  • 1 tablespoon fresh parsley chopped (chopped - optional)


  • Put the oil and onion into a wide based pan and cook, lid on, over a low heat until the onion is soft. Add the garlic and cook for a further minute. Add the spices, stir and cook for a couple of minutes.
  • Add the chicken breasts, stock, tomato puree and dried apricots. Simmer over a low heat.
  • Put the sweet potato cubes into a large, microwave proof bowl, place in the microwave, and turn on to full power. Cook for 5 minutes then stir the cubes. Cook a further 5 minutes then stir again, check, and cook for a further 5 minutes if necessary.
  • When the chicken has been cooking for 20 minutes, remove it from the pan and, using two forks, shred each chicken breast into six or seven pieces. Check that it is cooked through. Return to the pan, add the sweet potato cubes and olives and simmer for a further few minutes.
  • Mix the corn flour with the same amount of water and add to the tagine, stirring constantly until thickened. Season to taste then stir in the parley if using.
  • I like to serve this with spinach, but I like to serve spinach with pretty much everything! Savoy cabbage or kale would also go brilliantly.


  • If cooking vegetarian, add three tins of chickpeas instead of the chicken.
  • If cooking paleo don’t use chickpeas as no pulses are considered paleo.
  • Remember to check that the stock is gluten free if necessary.
  • I use chicken stock but use vegetable stock if cooking vegetarian.


Calories: 381kcal (19%) | Carbohydrates: 32g (11%) | Protein: 38g (76%) | Fat: 10g (15%) | Saturated Fat: 1g (5%) | Cholesterol: 108mg (36%) | Sodium: 992mg (41%) | Potassium: 1146mg (33%) | Fiber: 4g (16%) | Sugar: 14g (16%) | Vitamin A: 10360IU (207%) | Vitamin C: 8.3mg (10%) | Calcium: 60mg (6%) | Iron: 2.4mg (13%)

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