Moroccan Chicken & Lentils – Tagine

Moroccan Chicken & Lentils

Moroccan Chicken & Lentils is a flavour packed, but simple stew. Tagine is another name for this dish. It’s also the name of the cooking vessel that you use if you are cooking this in Morocco, or any North African country.  I don’t own a tagine. Which I hope to remedy soon. But, lacking a tagine, I’m cooking these chicken and lentils in a dutch oven.

Moroccan Chicken & Lentils



What’s a Tagine?

A tagine is a two-piece cooking vessel, with a wide, shallow base and a cone-shaped lid. Traditional tagines were made from clay. The cone shape traps steam inside and allows the ingredients to be basically slow-cooked in steam. So really, do I need one? A dutch oven will do the same thing. But, a tagine is just so cool looking, right?. And I don’t have one. Not having a kitchen gadget is crazy-making for me. I love to try every method and gadget there is, so when I know I don’t have one, I’m coveting. If you aren’t familiar with tagine cookware, check it out on kitchn

North African Flavours

But anyway, back to the dutch oven. This simple Moroccan chicken & lentils dishwill make your mouth sing. The flavour of North Africa is delicious and unforgettable. Harrisa is the key spice blend in this dish, and you can usually find it in the store. Harissa is a blend of chillies, cumin, coriander, garlic, cinnamon, and turmeric. You can also find harissa in a paste form.

You only need one pot for this delicious dinner. Coconut milk is not a traditional ingredient. Usually, chicken stock is the liquid in this chicken and lentil dish, but I liked the idea of simmering the ingredients in coconut milk for the extra depth of flavour that totally complements the spices in this dish. You can change the coconut milk for chicken stock and this will be a little less rich, but just as good.

This beautifully flavoured chicken & lentil stew is simple to make and a delicious new way to put dinner on the table with just one pot.

If you are loving these flavours, you may also want to try Moroccan Stuffed Peppers, or Moroccan Sweet Potato Soup with Chickpeas  

Moroccan Chicken & Lentils


Moroccan Chicken & Lentils

Moroccan Chicken & Lentils is an easy one pot meal with the delicious flavours of Morocco.
4 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Middle Eastern, Moroccan
Servings 4 -6 servings
Calories 522 kcal



  • In a dutch oven or large pot, heat oil over medium high.
  • Season chicken with salt and pepper
  • Add chicken to the pot, and brown on all sides, about 5 minutes
  • Add onion and garlic, cooking until softened, about 2 minutes
  • Stir in harissa spice, cumin, and turmeric. Cook, stirring, until fragrant.
  • Stir in coconut milk, crushed tomatoes, cinnamon stick, lentils, and squash
  • Bring to a boil, then reduce heat to low and simmer about 20 minutes, until lentils and squash are tender
  • Remove cinnamon stick. Serve hot, garnished with mint


* You can substitute dried cinnamon for the cinnamon stick. Just add the dried cinnamon along with the other spices.
* If you prefer to substitute chicken stock for the coconut milk, use 2 cups of chicken stock.


Serving: 1gCalories: 522kcalCarbohydrates: 59gProtein: 34gFat: 16gSaturated Fat: 8gCholesterol: 54mgSodium: 453mgPotassium: 1763mgFiber: 19gSugar: 10gVitamin A: 865IUVitamin C: 35.7mgCalcium: 146mgIron: 7.7mg
Keyword gluten free, harissa spice, one pot meal
Tried this recipe? What changes did you make?Let us know how it was!

Moroccan Chicken & Lentils

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10 thoughts on “Moroccan Chicken & Lentils – Tagine

  1. A tagine is also on my kitchen gadget wishlist! I have never really “needed” one since I usually just revert to a dutch oven or German “Romertopf”. I wonder if using the different cooking vessels changes the flavour at all? Can’t wait to give this recipe a go! Ideal for a one pot weekday meal!

    1. Hi Markus! I wonder if it does change the flavour. I can’t really imagine that it would. When everyone gets their tagines, we’ll all have to compare notes! ๐Ÿ™‚ Thanks for stopping by.

  2. I just bought an instant pot and I think this could be a great candidate. I’m saving this recipe.

    Although I must admit I’d also love a tagine.

  3. Gotta say, I’m kind of coveting a tagine too. I know it’s silly, but I feel like I’d somehow make better North African food with one (rather than my Dutch oven). Ah well, perhaps some day I’ll get one. Love the flavours you’ve put together here – especially the harissa (of course!). I can’t say that I would have thought of coconut milk, but it’s an interesting addition that probably makes for a really nice and different dish. I think that my kids might be a little more partial to it with that addition too. Lovely recipe, as always!

    1. I know exactly what you mean. It would just make it seem more authentic. But then, where does it end? I need a bigger house to store all the gadgets and utensils I already have. ๐Ÿ™‚ Thanks for your comment and have a great weekend.

  4. Hi College, beautiful dish. I love the spice combinations of Morocco, and Africa. Each releasing it’s due right to these wonderful aromatic dishes and leaving your to guess and taste buds dancing like the whirling dervishes. I did succumb and bought a tagine, but agree with you that the Dutch oven or even a slow cooker would do. The only thing like you said, they look so cool. Love your addition if coconut milk. Fabulous.
    Great recipe!
    Have a great weekend College!

  5. Thank you for sharing this lovely recipe. I’m sure I would prefer it with coconut milk, too! But I’m glad that I don’t need a special pot to cook it in. ๐Ÿ™‚

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