Moroccan Chicken Tagine
A traditional Moroccan chicken tagine slow-cooked with warm spices, preserved lemons, and olives, creating a rich and flavorful dish.
Equipment
- Tagine pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon
Ingredients
For the Tagine
- 4 bone-in, skin-on chicken thighs or drumsticks You can also use a whole chicken cut into pieces.
- 2 tbsp olive oil For cooking.
- 1 large onion Finely chopped.
- 3 cloves garlic Minced.
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp paprika
- ½ tsp ground turmeric
- ½ tsp black pepper
- 1 tsp salt Adjust to taste.
- 2 cups chicken broth or water
- 1 preserved lemon Quartered, rind only.
- ½ cup green or black olives Pitted.
- 1 tsp honey Optional, for a slight sweetness.
- 2 tbsp fresh cilantro Chopped, for garnish.
- 2 tbsp fresh parsley Chopped, for garnish.
Instructions
- Heat olive oil in a tagine pot or Dutch oven over medium heat.
- Add the chicken pieces and brown them on all sides. Remove and set aside.
- In the same pot, sauté the chopped onion until soft and translucent. Add minced garlic and cook for another minute.
- Stir in cumin, ginger, paprika, turmeric, black pepper, and salt. Cook for 30 seconds to release the flavors.
- Return the browned chicken to the pot. Pour in the chicken broth and bring to a gentle simmer.
- Cover and let simmer on low heat for 45–60 minutes, stirring occasionally, until the chicken is tender.
- Add the preserved lemon, olives, and honey (if using). Simmer for another 10–15 minutes.
- Garnish with chopped cilantro and parsley before serving.
- Serve hot with couscous, crusty bread, or rice.
Notes
For a richer flavor, marinate the chicken with the spices and olive oil for a few hours before cooking. Saffron threads can be added for an authentic touch.