Tagine-style sticky chicken

You’ll love this fragrant, mouth-watering Moroccan-inspired dish. Pair it with a cool chardonnay.


( 63 ratings )

Preparation time:
10 minutes
Total time:
30 minutes
4 Servings

Photo by Roberto Caruso


  • 562 mL can chickpeas, drained and rinsed
  • 1/2 cup pitted prunes, halved
  • 1/2 cup couscous
  • 1/2 cup pitted Spanish olives, sliced
  • 4 garlic cloves, minced
  • 2 tsp dried oregano leaves
  • 1/2 cup white wine
  • 1/4 cup honey
  • 8 skinless, boneless chicken thighs
  • 1/4 cup chopped parsley


  • Preheat oven to 375F.
  • Stir chickpeas with prunes, couscous, olives, garlic and oregano in a 9 × 13-in. baking dish. Stir in wine, 1/4 cup water and 2 tbsp honey. Arrange chicken over chickpea mixture. Brush tops of chicken with remaining 2 tbsp honey.
  • Bake in centre of oven until chicken is light golden and cooked through, about 30 min. Sprinkle with parsley just before serving.

Wine Pairings

The Yarra Valley produces some interesting chardonnays, and this one balances the sweet prunes and tangy olives of the dish. It’s ripe but doesn’t succumb to the palate-tiring pitfalls of many chardonnays from hotter climates. Our pick: Little Yering Chardonnay, Australia, $11.

Nutrition (per Serving)

31 g
74 g
10 g
682 mg

2 comments on “Tagine-style sticky chicken

  1. I tried this- not enough liquid’
    No way would the thighs cook in 30 min.
    The flavour was blah and the chick peas dried up.
    Try again!!!!!
    Maybe orange juice and coriander would help!!!!!


  2. I made this recipe in my tagine. There was lots of juice, the couscous cooked nicely. Because I cooked in a tagine I lowered the temp to 325. Cooked an hour then took the kid off and the chicken browned up in about 10 minutes. Served with a morrican romaine and orange salad. Everyone enjoyed and I would make it again.


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