Moroccan Chicken Tagine
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
602 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Chicken Tagine
Description
The Moroccan Chicken Tagine features chicken pieces simmered with a mixture of vibrant vegetables and characteristic spices. Ingredients like ground cumin, coriander, smoked paprika, turmeric, cinnamon stick, and bay leaves infuse the dish with a warm and earthy aroma. The inclusion of butternut squash and dried apricots adds natural sweetness and a pleasant contrast to the savory base. Cherry tomatoes contribute a light acidity and moisture, while brown sugar balances the flavors subtly. Cooking is done by browning the chicken first, then gently simmering all components in chicken stock with lemon slices, allowing flavors to meld over thirty minutes.
This preparation results in tender chicken with a rich and complex sauce that’s both slightly sweet and spiced without overwhelming heat. The texture varies from soft squash cubes and tender meat to crunchy toasted almonds added at the end along with fresh mint and chili flakes, offering layered tastes and sensations.
Serve the tagine with simple sides like couscous or flatbread to soak up the sauce. The preserved lemon and mint garnish lend a bright finish to balance richness. This dish is suitable for family meals, offering a satisfying combination of textures and flavors characteristic of North African-inspired cuisine.
The recipe notes that leftovers will keep well refrigerated for up to three days and should be reheated thoroughly to maintain safety and flavor quality.
Ingredients
- 4 chicken leg or 8 chicken thighs
- salt to season
- black pepper to season
- 3 tbsp olive oil , plus extra if needed
- 2 onion peeled and finely diced
- 3 garlic minced, cloves
- 2 tbsp ginger freshly grated
- 1 yellow bell pepper , sliced
- 1 tsp salt
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp Turmeric ground
- 1 cinnamon stick large
- 2 bay leaf
- 2 tsp brown sugar
- 400 g butternut squash peeled and cubed, 2 cups
- 60 g dried apricot roughly chopped, 2 oz
- 400 g cherry tomato or chopped tomatoes, in juice, 15 oz tin
- 500 ml chicken stock from a stock cube, hot, 2 cups
- 4 lemon halved, fresh, unwaxed, slices
- 4 tbsp almond slivered (flaked), to garnish
- mint leaves handful, to garnish
- Pinch chilli flakes dried, to garnish
- 1 lemon zesf only, to garnish
Instructions
- Pat the chicken dry – do not rinse. Season the chicken liberally with salt and pepper.
- Heat the oil in a large casserole dish. Brown the chicken over medium-high heat for 3-5 minutes per side until golden. You might need to do this in batches. Set the chicken aside.
- Lower the heat and fry the onion, ginger, garlic, bell pepper for 3-5 minutes until slightly softened.
- Stir in the spices, salt, bay leaves and sugar.
- Add the squash, apricots, cherry tomatoes and stock. Break up the tomatoes with a wooden spoon and stir everything together. Bring to a boil.
- Reduce heat to a simmer. Add the chicken and lemon slices.
- Cover the pot and simmer over low heat for 20 minutes.
- Uncover the pot, increase heat to medium and cook for a further 10 minutes until the liquid is slightly reduced and chicken is cooked through.
- Taste and adjust the seasoning if needed. Remove the bay leaves, lemon slices and cinnamon stick.
- Dry fry the almonds in a heavy skillet until slightly toasted - watch they don’t burn!
- Scatter the almonds and dried chilli flakes over the tagine and serve with couscous or Israeli couscous (giant couscous). Garnish with mint leaves and lemon zest.
Notes
- Store leftover tagine in the fridge for up to three days and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 114mg | 38% |
| Sodium | 999mg | 42% |
| Potassium | 1425mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 21g | 42% |
| Vitamin A | 11780IU | 236% |
| Vitamin C | 90.7mg | 101% |
| Calcium | 163mg | 16% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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