Moroccan Chicken Tagine
Summary
Moroccan Chicken Tagine is an exotic dish that fills your senses with vibrant North African spices and tender chicken. This healthful delight is a must-try for anyone who wants to dive into the culinary wonders of Morocco. Dive into this guide and get cooking!
Ingredients
- Chicken thighs: 4 pieces (about 1.5 lbs or 680 grams)
- Olive oil: 3 tbsp (45 ml)
- Onions: 2 medium, finely chopped
- Garlic cloves: 3, minced
- Ground ginger: 1 tsp (5 ml)
- Ground cinnamon: ½ tsp (2.5 ml)
- Saffron threads: a pinch
- Ground turmeric: ½ tsp (2.5 ml)
- Ground cumin: 1 tsp (5 ml)
- Chicken broth: 2 cups (480 ml)
- Lemons: 1, preserved and thinly sliced
- Green olives: ½ cup (about 80 grams)
- Fresh cilantro and parsley: 1/4 cup each, chopped (60 ml combined)
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves 4
Nutritional Facts (Per Serving)
- Calories: 420
- Protein: 32g
- Fat: 24g
- Carbs: 20g
- Fiber: 5g
- Sugars: 6g
Instructions
- Start by heating the olive oil in your tagine or a heavy-bottomed pot on medium heat.
- Once the oil shimmers, add the chicken pieces. Brown each side for about 5 minutes. Once done, remove and set aside.
- In the same pot, add onions. Cook them until they’re translucent.
- Add minced garlic, ground ginger, ground cinnamon, saffron threads, ground turmeric, and cumin to the onions. Stir well, allowing the spices to release their aroma.
- Return the browned chicken pieces to the pot.
- Pour in the chicken broth. Ensure the chicken is nearly submerged.
- Add slices of preserved lemon and green olives into the pot.
- Cover your tagine or pot and let it simmer for about 40 minutes on low heat.
- Once the chicken is tender and fully cooked, sprinkle freshly chopped cilantro and parsley.
Tips
- If you don’t have a traditional Moroccan tagine pot, a Dutch oven or any heavy-bottomed pot will do.
- Using bone-in chicken enhances the flavor of your Moroccan Chicken Tagine.
- Preserved lemons are a must for the authentic flavor. If unavailable, zest a fresh lemon and use a squeeze of its juice as a substitute.
- Always serve hot for the best experience.
Serving Suggestions
- The beauty of Moroccan Chicken Tagine lies in its versatility. Serve it over a bed of fluffy couscous or steamed rice to soak up all that rich sauce.
- A side of crusty bread can also be a delightful companion to this dish.
- Complement the meal with a simple salad, maybe some fresh greens with a lemony vinaigrette.
- For dessert, consider a light, honey-drizzled fruit salad to keep in theme with Moroccan flavors.
FAQ
1. What’s the main difference between a tagine and a regular pot?
Tagines have a conical lid that helps condense steam and return it to the dish, making ingredients tender and flavorful. Regular pots don’t offer this unique circulation of steam.
2. How do I know if my chicken is cooked properly in the tagine?
The chicken should be tender and easily come off the bone. You can also use a meat thermometer to check if the internal temperature reaches at least 165°F (74°C).
3. Can I use chicken breasts instead of thighs?
Yes, you can, but keep in mind chicken breasts might be leaner and can get dry if overcooked. Adjust the cooking time accordingly.
4. Why are preserved lemons important in this recipe?
Preserved lemons offer a unique tangy flavor, different from fresh lemons. They’re a staple in Moroccan cuisine and give the dish its authentic taste.
5. How do I make my own preserved lemons?
Slice lemons, pack them in a jar with salt, and leave them to ferment for a few weeks. There are many detailed recipes online if you’d like a step-by-step guide.
6. What can I use as a substitute for saffron threads if they’re unavailable?
While saffron offers a distinct flavor, you can use a pinch of turmeric for color or a few strands of safflower for a similar taste.
7. I don’t have cilantro; can I use only parsley?
Yes, you can, but cilantro adds a fresh and citrusy kick. If you’re not a fan of cilantro or don’t have it on hand, just using parsley is fine.
8. Can I prepare Moroccan Chicken Tagine ahead of time?
Absolutely! The flavors tend to meld and deepen when left overnight. Just reheat it properly before serving.
9. What other vegetables can I add to the tagine?
Carrots, bell peppers, or dried fruits like apricots and prunes can be added for extra flavor and texture.
10. How should I store leftover Moroccan Chicken Tagine?
Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to a month, though the texture might slightly change upon reheating.
There you have it! Dive into the culinary delights of Morocco right from your kitchen. Moroccan Chicken Tagine is not just a dish; it’s an experience, and now, with this recipe, it’s one you can recreate any time you wish. Healthy, flavorful, and straight from AH7’s kitchen to yours. Enjoy every bite!
Moroccan Chicken Tagine
Nutritions
Ingredients
- – Chicken thighs: 4 pieces about 1.5 lbs or 680 grams
- – Olive oil: 3 tbsp 45 ml
- – Onions: 2 medium finely chopped
- – Garlic cloves: 3 minced
- – Ground ginger: 1 tsp 5 ml
- – Ground cinnamon: ½ tsp 2.5 ml
- – Saffron threads: a pinch
- – Ground turmeric: ½ tsp 2.5 ml
- – Ground cumin: 1 tsp 5 ml
- – Chicken broth: 2 cups 480 ml
- – Lemons: 1 preserved and thinly sliced
- – Green olives: ½ cup about 80 grams
- – Fresh cilantro and parsley: 1/4 cup each chopped (60 ml combined)
Instructions
- Start by heating the olive oil in your tagine or a heavy-bottomed pot on medium heat.
- Once the oil shimmers, add the chicken pieces. Brown each side for about 5 minutes. Once done, remove and set aside.
- In the same pot, add onions. Cook them until they’re translucent.
- Add minced garlic, ground ginger, ground cinnamon, saffron threads, ground turmeric, and cumin to the onions. Stir well, allowing the spices to release their aroma.
- Return the browned chicken pieces to the pot.
- Pour in the chicken broth. Ensure the chicken is nearly submerged.
- Add slices of preserved lemon and green olives into the pot.
- Cover your tagine or pot and let it simmer for about 40 minutes on low heat.
- Once the chicken is tender and fully cooked, sprinkle freshly chopped cilantro and parsley.
Notes
2. Using bone-in chicken enhances the flavor of your Moroccan Chicken Tagine.
3. Preserved lemons are a must for the authentic flavor. If unavailable, zest a fresh lemon and use a squeeze of its juice as a substitute.
4. Always serve hot for the best experience.
Leave a Reply