Chicken, Chickpea and Olive Skillet Tajine

Poêlé style tajine au poulet, pois chiches et olives

Want to explore new flavors? Our delicious skillet recipe, inspired by the famous tajines, is perfect for you. Tender chicken breasts are carefully simmered with a variety of vegetables, chickpeas, olives, and a palette of aromatic spices. This balanced dish offers a perfect fusion of flavors, guaranteeing a delectable and nourishing culinary experience.

Preparation 10 min
Cooking 75 min
Portion 6

Nutrition Facts (per serving)



  • 2 chicken breasts, cut into cubes

  • 5 ml (1 tsp) of olive oil

  • 1 garlic clove, finely chopped

  • 1 bag of 675 g frozen spaghetti vegetables (carrots, onion, celery, and bell peppers)

  • 500 ml (2 cups) of reduced-sodium chicken broth

  • 7.5 ml (½ tbsp) of dried thyme

  • 5 ml (1 tsp) of cumin

  • 1 ml (¼ tsp) of ground cloves

  • 1 cinnamon stick

  • 1 bay leaf

  • 1 can of 540 ml chickpeas, rinsed and drained

  • 310 ml (1 ¼ cup) of olives

  • 250 ml (1 cup) of dry whole wheat couscous


  1. Preheat the oven to 350°F (180°C).

  2. In a skillet, brown the chicken in a small amount of oil, add the garlic and sauté for 5 minutes, then place in an oven-safe pyrex dish.

  3. In the same skillet, sauté the vegetables for 2-3 minutes.

  4. Add the broth and spices to the pyrex dish, cover with aluminum foil, and bake for 45 minutes.

  5. Then, add the chickpeas and olives and return to the oven, cooking for 25 minutes uncovered.

  6. Drain the chicken and vegetables and remove the bay leaf and cinnamon stick. Keep the broth for cooking the couscous. You should have at least 1 cup of broth. Add the couscous and reheat as needed. If there is less broth or more than one cup, adjust by adding or removing liquid to get about 1 cup.

  7. Divide the couscous into 6 servings, then serve with the chicken and vegetables.


Keeps for 2-3 days in the refrigerator in an airtight container or 6 months in the freezer.

Registered Dietitian Nutritionist