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Moroccan Chicken Tagine

5 from 1 vote
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!
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 420
Ingredients Method Notes

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)

Method
 

  1. Start by heating the olive oil in your tagine or a heavy-bottomed pot on medium heat.
  2. Once the oil shimmers, add the chicken pieces. Brown each side for about 5 minutes. Once done, remove and set aside.
  3. In the same pot, add onions. Cook them until they're translucent.
  4. 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.
  5. Return the browned chicken pieces to the pot.
  6. Pour in the chicken broth. Ensure the chicken is nearly submerged.
  7. Add slices of preserved lemon and green olives into the pot.
  8. Cover your tagine or pot and let it simmer for about 40 minutes on low heat.
  9. Once the chicken is tender and fully cooked, sprinkle freshly chopped cilantro and parsley.

Notes

1. If you don’t have a traditional Moroccan tagine pot, a Dutch oven or any heavy-bottomed pot will do.
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.