Moroccan Chicken Tagine
Moroccan chicken tagine is a classic that's so easy to love. Tender chicken pieces are braised with onions, olives, preserved lemons and warm spices and served on couscous, making this a comforting meal for any time of year.
Servings: 4
Ingredients
- 8 saffron starnds
- 1 preserved lemon
- 6 chicken thighs bone-in and skinless
- 1 tsp cumin
- 1 1/2 tsp paprika
- 1 tsp ground ginger
- 1 tsp turmeric
- 6 cloves garlic minced
- 1/3 cup parsley chopped
- 1/3 cup cilantro chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large white onion sliced
- 1 large tomato cut into chunks
- 1 large carrot cut into chunks
- 1 russet potato cut into chunks
- 1 cup green olives pitted
- 1/2 cup water
Instructions
- Ground the saffron strands using a pestle and mortar. Sprinkle the ground saffron over 2 ice cubes and let it melt at room temperature. This will be your bloomed saffron.
- Cut the preserved lemon into quarters, slice off the flesh and discard it. Finely chop the peel and set it aside.
- Place the chicken thighs in a bowl, add in the bloomed saffron, chopped preserved lemon peel, cumin, paprika, ground ginger. turmeric, minced garlic, parsley, cilantro, salt and pepper. Mix to combine and make sure all chicken pieces are completely coated with the marinade. Cover and refrigerate for 2 to 6 hours. (If you are short of time, just do 30 minutes until you prepare and chop the rest of the ingredients)
- Drizzle the olive oil in the tagine pot. Add the onion to cover the bottom of the pot. Arrange the marinated chicken on the onion.
- Top the chicken with tomatoes, carrots, potatoes and olives. Add the water and place the lid on the tagine. Place the pot over medium heat and cook for 2 hours and 15 minutes, until the chicken is fully cooked and the vegetables are tender.
- Serve with couscous, bread, salad or rice.
Video
Notes
- If you don't have a tagine pot, use a Dutch oven or a lidded sauté pan. Follow the recipe as mentioned above.
- You can leave out the cilantro if you don't like the flavor.
- If preserved lemons aren't available, add the juice of a lemon to the marinade. Slice 2 lemons and add them to the tagine with the other vegetables.
- Store the leftovers in an airtight container for up to 3 days. Reheat over medium heat in a pan or a saucepan and add a bit of water if needed.
Nutrition
Calories: 402kcal | Carbohydrates: 21g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 1285mg | Potassium: 973mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4450IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 4mg