Recipes Savoury Recipes

Cooking || Chicken Pistachio Tagine

For Christmas, Sam’s mom had gotten us a tagine. We were very excited to use it, but knew that we had to cure it first. We researched the best ways to cure our new tagine and then got busy and never did. But with this Chicken Pistachio Tagine recipe in mind, we finally got around to it, and I’m pleased to announce that we now have a usable dish. 

chicken and pistachio plated

Chicken Pistachio Tagine
Serves 6
4800 calories
340 g
913 g
210 g
383 g
35 g
2625 g
3192 g
36 g
0 g
156 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4800
Calories from Fat 1835
% Daily Value *
Total Fat 210g
Saturated Fat 35g
Trans Fat 0g
Polyunsaturated Fat 49g
Monounsaturated Fat 107g
Cholesterol 913mg
Sodium 3192mg
Total Carbohydrates 340g
Dietary Fiber 39g
Sugars 36g
Protein 383g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 kg of chicken
  2. 4 tablespoons of rapeseed oil
  3. 2 onions
  4. 3 cloves of garlic, minced
  5. 750 mL chicken stock
  6. juice of 1 lemon
  7. 2 teaspoons of ground cumin
  8. 2 teaspoons of fresh ginger
  9. 1/2 teaspoon of cinnamon
  10. 1 teaspoon of ground turmeric
  11. 1 teaspoon of paprika
  12. 1/2 teaspoon of salt
  13. 150 g of pistachios
  14. handful of coriander
  15. 300 g couscous
  16. a handful of chopped mint
  1. Sautรฉ your chicken in the oil in your tagine (make sure to use a diffuser if necessary). Sautรฉ until brown, then remove your chicken. Add the garlic and the onions into the tagine and cook until the onions are translucent. Return the chicken to the dish and add your lemon juice, chicken stock, cumin, ginger, paprika, cinnamon, turmeric, salt and pepper. Cover with your lid and stir occasionally for 30 minutes.
  2. Stir in the pistachios and the coriander and simmer for 15 more minutes.
  3. Whilst that's happening, make your couscous according to the directions on the package. Stir in your mint and a dash of olive oil. Then salt and pepper to taste.
  4. Serve the tagine over the couscous.
Rhyme & Ribbons
stirring the tagine

tagine cooking

with coriander
I absolutely love how flavourful this dish is! 

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  • This looks absolutely delicious! I actually just looked up quite a few new recipes to make so I may come back here soon to get this one! ๐Ÿ™‚


  • I’m rather curious now, how does one cure a tagine dish?

  • Must be lunchtime. I’m skulking the food blogs.This looks good. Leftovers? For me? Please?

  • I have always wanted a tagine. This looks super yummy. xx

  • This sounds deliciouuuus. Do you think this could be made in an ordinary casserole dish? Only I don’t have a tagine but I feel like my belly should experience this. xxx

    Little Miss Katy | UK Lifestyle Blog

  • Ohh this looks so so good, I need to get myself cooking more!

    Annabel โ™ฅ
    Mascara & Maltesers

  • I was so tempted to by a tagine when I was in marrakech a few years back, but I just dont have any space to store it in my kitchen – such an awkward shape! lol This recipe looks delicious though!

  • I always love when people make those when I go visit haha I could eat couscous for the rest of my life and I’d be happy! I’m actually going to a wedding in October and they are having a tagine which is kind of exciting ๐Ÿ™‚

  • That looks so delicious. Wonder if almond would work instead? I’m sadly allergic to pistachio. A tagine is on my wishlist, but I want to keep things simple to stuff I can use often. I’m curious to hear how easy it is to use or how often you use it.

    • Can you have cashews? That might be a nice substitute? Once we took the time to cure our tagine, it wasn’t anymore difficult to use than any casserole dish really! x

      • Cashew is a great idea. So far its only pistachio that I react to. I’m happy to hear a tagine isn’t complicated after the curing.