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Photo of Chicken and chickpea tagine by WW

Chicken and chickpea tagine

6 - 9
PersonalPoints™ per serving
Total Time
4 hr 30 min
20 min
4 hr 10 min
The tagine method of cooking is a traditional slow-cooking technique, but we’ve taken the recipe and used a slow-cooker instead. Cooked for four hours, the chicken legs are tender and the chickpeas and sweet potato are infused with fresh tasting ginger, garlic and Moroccan flavours.


Olive oil

1 tbs

Brown onion

1 medium


2 clove(s)

Fresh ginger

2 tsp

Moroccan seasoning

1½ tbs

Skinless chicken drumstick

8 individual, lovely leg (Buy 8)

Salt reduced chicken stock

1½ cup(s)

Orange sweet potato (kumara)

400 g


2 small

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g)

Baby spinach leaves

60 g

Fresh coriander



  1. Heat oil in a medium non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger and seasoning and cook, stirring, for 30 seconds. Transfer to a 4.5L (18-cup) slow cooker.
  2. Add chicken to slow cooker and turn to coat in onion mixture. Add stock, sweet potato, parsnip and chickpeas. Cover and cook on low for 4 hours.
  3. Uncover and add spinach to cooker. Leave for 5 minutes to wilt, then stir through. Top with coriander.


SERVING SUGGESTION: Couscous. TIP: STOVE-TOP METHOD - Bake, covered, in a casserole dish, in a 180°C oven for 50 minutes.