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Basic Chicken and Potatoes


  • 2 russet potatoes, halved and cut into 6 pieces
  • 6 boneless chicken thighs (any parts of the chicken will do though)
  • 1/2 cup chicken stock (or water)
  • 1 large sweet onion, sliced
  • 2 carrots, peeled, halved, and cut into 1" pieces
  • 5-6 peppers, halved, seeded
  • salt and pepper
  • extra virgin olive oil
  • poultry spice
  • 3 or 4 cloves garlic, halved

Temperature: 300 ° F


In the bottom of your tagine, heat up about 2 tbsp. of oil. Add the chicken and brown on each side. Remove the browned chicken from the tagine, set aside. Place the garlic, onions, peppers, and carrots in the tagine and sauté for 5-10 minutes. Put the chicken back into the tagine, add the potatoes, seasoning, and chicken stock. Place the lid on the tagine, and bring to a boil. Once the tagine comes to a boil, transfer the tagine into a preheated oven. Let it cook in the oven for at least 3 hours, until the chicken is pull apart tender and the vegetables are cooked.

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