This is a ground chicken tagine — a spiced North African-style stew made with minced chicken, two tins of tomatoes, butter beans, and a full load of vegetables. Using ground chicken instead of bone-in pieces cuts the cook time significantly and means the spices get distributed through every bite. It feeds six people from one pan, which is reason enough to make it on a busy weeknight.
What makes this version work
Two things matter here. First, the ras el hanout goes in with the wet ingredients — not dry-toasted alone — so it blooms in the oil alongside the onion, garlic, and ginger before the chicken is added. That early contact with fat pulls out the fat-soluble compounds in the spice blend and gives the whole pot a deeper, more even flavour than adding spices later. Second, the long low simmer of 25–30 minutes after everything is combined is not optional. Ground chicken is fully cooked well before that point — it hits the safe internal temperature of 165°F (74°C) quickly — but the vegetables need that time to soften properly and the liquid needs to reduce into something thick enough to coat a spoon. Rushing this step leaves you with watery stew and underdone carrots. Keep the heat genuinely low and leave the lid slightly ajar if the liquid is not reducing.
Troubleshooting
- Stew is watery at the end of cooking: Remove the lid completely for the last 10 minutes and turn the heat up slightly. Two tins of tomatoes plus the liquid from two tins of butter beans is a lot of moisture — if your pan is wide, it reduces faster; if it is deep and narrow, it needs more time uncovered.
- Ground chicken clumping into large chunks: Break it up aggressively with a wooden spoon or spatula as soon as it hits the pan and keep moving it for the first two minutes. Once it sets into large pieces, it stays that way through the whole cook.
- Ras el hanout is unavailable: Use 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, half a teaspoon of cinnamon, and half a teaspoon of turmeric as a workable substitute. It will not be identical but it covers the main flavour notes.
- Dish tastes flat despite the spices: Add more lemon juice, not more spice. A flat tagine almost always needs acid, not heat. Add it a teaspoon at a time and stir before tasting again.
- Butter beans turning mushy: Add them in the last 15 minutes rather than at the start with the other vegetables. Tinned beans are already fully cooked and fall apart with extended simmering.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. This stew reheats well — the flavour actually improves overnight as the spices continue to develop. Reheat on the stovetop over medium-low heat, adding a splash of water if it has thickened too much in the fridge. For freezing, cool completely first and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating — do not reheat from frozen on the stovetop as the ground chicken tends to dry out unevenly. Skip freezing the cheese topping; add fresh cheddar only when serving the reheated portion.
Chicken Tagine with Ground Chicken & Butter Beans
Equipment
Ingredients
2 pounds ground chicken (minced chicken) - 900g- 3 medium red peppers (red capsicum) - chopped
2 medium courgettes - chopped
2 medium carrots - peeled and diced
3.5 oz green beans - 100g, trimmed and cut into 2-inch pieces (optional)- 2 pieces chicken stock cubes - dissolved in 250ml / 1 cup boiling water (or 250ml / 1 cup chicken broth)
2 tins tomatoes - chopped ; 400g / 14 oz- 2 tins butter beans - 400g / 14 oz, drained and rinsed
3 medium yellow onion - chopped
2 teaspoons ginger - fresh ; grated (or 1 teaspoon ground ginger)
4 cloves garlic - minced
3 tablespoons cilantro (coriander) - fresh ; roughly chopped, plus extra for garnish- 2 tablespoons ras el hanout
1 tablespoon lemon juice - freshly squeezed, about half a lemon
4 tablespoons olive oil - 60ml
1 teaspoon chili powder (chilli powder in British English)
½ cup cheddar cheese - grated, 55g
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat 4 tablespoons olive oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onions and sauté for 3–4 minutes until softened and translucent. Add the minced garlic, grated ginger, ras el hanout, and chilli powder, and cook for 1 minute until fragrant — this blooms the spices in the oil and deepens the flavour of the whole dish.4 tablespoons olive oil, 3 medium yellow onion, 4 cloves garlic, 2 teaspoons ginger, 2 tablespoons ras el hanout, 1 teaspoon chili powder (chilli powder in British English)
- Add the ground chicken, breaking it up with a wooden spoon, and cook for 5–6 minutes until no pink remains and the meat is evenly crumbled.2 pounds ground chicken (minced chicken)
- Add the diced courgettes, carrots, red peppers, green beans (if using), tinned tomatoes, drained butter beans, chicken stock, fresh coriander, and lemon juice. Stir well to combine everything.2 medium courgettes, 2 medium carrots, 3 medium red peppers (red capsicum), 3.5 oz green beans, 2 tins tomatoes, 2 tins butter beans, 2 pieces chicken stock cubes, 3 tablespoons cilantro (coriander), 1 tablespoon lemon juice
- Reduce the heat to low, leave the lid slightly ajar, and simmer for 25–30 minutes, stirring occasionally, until the carrots are tender and the sauce has thickened enough to coat a spoon. Taste and adjust the salt, pepper, and chilli powder as needed, then simmer for a further 5 minutes.1 pinch salt
- Scatter the grated cheddar over the top of the stew, cover with a lid, and cook for 3 minutes until the cheese is melted.1/2 cup cheddar cheese
- Serve hot with brown rice, quinoa, bulgur wheat, or cauliflower rice. Garnish with extra fresh coriander if desired.
Notes
Nutrition
Your questions, answered
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct swap in the same quantity. It has a slightly firmer texture than ground chicken but takes the spices just as well, and the same safe internal temperature of 165°F (74°C) applies.
Do I need a tagine pot to make this?
No — a wide, heavy-bottomed pan or Dutch oven works fine. A tagine pot is designed for slow, steam-circulating cooking with bone-in meat over coals; this recipe is adapted for a standard stovetop and does not require one.
Can I make this ahead for a family dinner?
Yes, and it is actually better made a few hours ahead or the day before. Reheat gently on the stovetop and add the cheddar in the last few minutes before serving, just as the recipe directs.
My kids do not like spicy food — can I reduce the heat?
Leave out the chilli powder entirely and the dish is warming but not hot. The ras el hanout itself is aromatic rather than spicy, so the stew is still full of flavour without any chilli.
Can I add more vegetables to stretch it further?
Yes — diced sweet potato, frozen peas, or spinach all work well. Add firmer vegetables like sweet potato with the carrots, and stir in leafy greens or frozen peas in the last 5 minutes so they do not overcook.
Is the cheddar cheese traditional in a tagine?
No, it is not — but it melts into the stew and adds a savoury richness that works well here, especially for family meals where you want something a little more filling. Leave it out if you prefer a dairy-free version or want to keep it closer to a classic Moroccan preparation.
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- Moroccan Lamb Apricot Briouats
- Fragrant Lamb Coconut Stew
- Spicy Lamb Pumpkin Stew
- Andean Chicken Potato Locro
