Chicken with Tomato and Pepper Paste Cooked in a Tagine
Prep time
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This recipe is cooked in my favorite cooking vessel: the tagine. Slow cooking in a tagine creates tender, mouthwatering dishes, and you let the tagine do all the work. This is a custom recipe I created for a giveaway winner that includes her 3 favorite ingredients: chicken, tomatoes and garlic. The delicious sundried tomato and roasted red pepper paste pack this dish with tons of delicious sun-warming flavors. I hope you enjoy it!
Recipe type: Dinner
Cuisine: Moroccan
Serves: 4
  • ¼ cup sundried tomatoes in oil
  • ¼ cup of roasted red peppers (jarred is fine)
  • 1 large clove of garlic
  • 1 TBS olive oil
  • 1 TBS balsamic vinegar
  • salt & pepper to taste
  • 1 pound of chicken (I used cutlets, because that is what I had, but you can use anything)
  • 4 large carrots, sliced
  • 4 potatoes, cubed
  1. Preheat oven to 300F.
  2. In a food processor, combine the sundried tomatoes, roasted red peppers, garlic, olive oil, balsamic vinegar, salt and pepper. Pulse the ingredients until a thick paste is created. Set aside.
  3. Place vegetables in the bottom of the tagine with some olive oil, salt and pepper, stir to coat vegetables, then add about half of the tomato-pepper paste and stir again. In a separate bowl combine the chicken with the rest of the paste and stir to coat.
  4. Place chicken on top of the vegetables and place tagine in preheated oven for 3 hours.
  5. Serve with some sautéed greens.
Recipe by The Yum Queen at