• Prep Time20 min
  • Cook Time59 min
  • Perform Time15 min
  • Total Time1 hr 34 min
  • Serving Size4-6
  • Cuisine
    • American
  • Course
    • Appetizer
  • Suitable for Diet
    • Vegetarian


  • 2 tbsp extra virgin olive oil
  • 4 bone-in, skin on chicken thighs
  • 4 bone-in, skin on chicken drumsticks
  • 2 Spanish onion(s), peeled, halved and thinly sliced
  • 2 cloves garlic, smashed and minced
  • 1 lemon, quartered lengthwise and thinly sliced
  • crosswise
  • 2 tbsp paprika
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander seed, ground
  • 1 pinch cayenne pepper
  • 1 pinch cinnamon
  • 3 carrot(s), peeled and cut into 1-inch pieces
  • 1 cup tomato(es), crushed
  • salt
  • pepper
  • 4 cups couscous, prepared



Season chicken thighs and drumsticks with salt and pepper. Heat 2 tablespoons >30 mLB olive oil in a skillet over high heat. Sear chicken in batches until golden on all sides, about 5 minutes. Remove the chicken from the pot and set aside.

Pressure Cooker Method


Add the onions to the pot and stir until softened, about 8 minutes. Add the lemon and garlic and stir for 2 minutes.


Add the dried spices and season with salt and pepper. Stir for 1 minute. Add the carrots and stir until coated with spices. Add the chicken thighs, drumsticks, crushed tomatoes and enough water to just cover the ingredients. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour over a low simmer.


During the last 20 minutes prepare some couscous. Divide the tagine and the couscous between warmed bowls.