Dressed Chicken Tagine

My take on a tagine is it’s a fast slow cooker. The chicken is tender and succulent with wonderful flavor. Super easy to prepare and serves a family of four. DH and I get two meals out of it. The photo shows some chunk pieces of pineapple, but I think the crushed works better. Produces a sweet and savory dish. Before I started hanging around with food groupies, I never knew what the difference was between dressing and stuffing. I just figured it was the same meaning but a different terminology used in different parts of the USA. However, I soon found out that stuffing is inside the poultry, fish or meat where as dressing is not.


  • 4 chicken thighs
  • 1 tablespoon olive oil
  • 16 ounces chicken broth
  • 2 cups prepared stuffing (I use a Chicken flavored boxed Stuffing)
  • 4 dates (pitted, minced)
  • 1/4 cup sherry (sweet)
  • 1/2 cup crushed pineapple

Directions for a gas stove:

  1. Place tagine bottom on a burner, add the chicken broth and turner flame to low.
  2. Add oil to a skillet and brown chicken thighs on both sides on medium high heat for 4 minutes per side, then turn off heat.
  3. Remove chicken thighs from skillet and blot oil from them.
  4. Add them to the tagine bottom.
  5. Cover thighs with crushed pineapple.
  6. Mix dates with stuffing.
  7. Add sherry to broth.
  8. Place stuffing on top of pineapple.
  9. place lid on tagine and cook on low for 3 hours and refrain from lifting the lid until done.
  10. Serve with rice or couscous and enjoy!

Serves 4

Preparation time: 20 minutes

Cooking time: 3 hours, 8 minutes








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