Photo of Chicken & chickpea tagine by WW

Chicken & chickpea tagine

4 - 9
PersonalPoints™ per serving
Total Time
4 hr 30 min
20 min
4 hr 10 min
Bring a taste of Morocco to your own kitchen with this super-simple take on a tagine


Olive Oil

1 tablespoons


1 large, halved and thinly sliced


2 clove(s), crushed

Root Ginger

2 teaspoons, grated

Moroccan Seasoning

20 g

Chicken Drumstick, Skinless, raw

8 drumstick(s), edible part

Chicken stock cube(s)

1 cube(s), 375ml

Sweet potato(es), raw

400 g, cut into 2-3cm pieces

Parsnip(s), raw

2 small, cut into 2-3cm pieces

Chickpeas, cooked

1 can(s), large, drained, drained & rinsed


60 g

Coriander, fresh

1 teaspoons


  1. Heat the oil in a nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic, ginger and seasoning and cook, stirring, for 30 seconds. Transfer to a 4.5-litre slow cooker.
  2. Add the chicken to the slow cooker and turn to coat in the onion mixture. Stir in 375ml stock, sweet potatoes, parsnips and chickpeas. Cover and cook on a low setting for 4 hours.
  3. Add the spinach to the slow cooker. Cover and leave for 5 minutes to wilt, then stir through.
  4. Ladle the tagine into bowls and serve topped with the coriander.


Oven method: Bake, covered, in a casserole dish for 50 minutes at 180°C, fan 160°C, gas mark 4.