Chicken Kefta Tagine

This Moroccan-inspired tagine is made with chicken kefta (meatballs), beautifully flavoured with lemon and mint. Left to simmer until tender and fragrant, this dish can be served with flat breads and spicy condiments for the full effect.


Serves 6

Preparation Time

Cook time

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  • 6 garlic cloves
  • 1 bunch onions
  • 4 shallots
  • 700g chicken breasts – chopped
  • zest and juice of 1 lemon
  • 8 small lemons
  • 1 plain white yoghurt
  • 1 egg
  • 1 Tbsp. cumin
  • 1 Tbsp. ground ginger
  • 1 bunch fresh coriander, finely chopped
  • 1 bunch fresh mint, finely chopped
  • Salt – to taste
  • 3 sweet potatoes
  • 1 bunch carrots
  • 1 fennel bulb
  • 2 star anise
  • 2 cinnamon sticks
  • Chillies
  • 20ml honey
  • 1 sprig of thyme
  • 20g raisins
  • 1 bunch green asparagus
  • 100g peeled beans


Peel and chop half of the garlic, onions and shallots. Reserve the other half.

Place the chopped chicken breasts in a frying pan, adding the garlic, onions and shallots. Add the lemon zest, 1 small lemon, yoghurt, egg, 1 teaspoon of spices (cumin, ginger), half of the mint and coriander, and salt. Mix until well combined (the result should be a homogenous mixture).

Use the mixture to form balls with your hand, rolling each ball in some flour. Fry lightly in a sauté pan and remove for use later.

Peel the sweet potatoes and carrots. Cut into medium-sized chunks and place in a Le Creuset Cast Iron Tagine.

Add the remaining onions, shallots, garlic, sliced fennel, spices, star anise, cinnamon sticks, chillies, lemons, lemon juice, honey, raisins, and thyme. Drizzle with olive oil.

Place the tagine over a low heat for 1 hour, stirring occasionally. At the end of the hour, add the asparagus, beans, keftas, and the remaining mint and coriander. Leave to simmer over a low heat for 30 minutes. Check regularly and season if necessary.