Moroccan Chicken Tagine
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
4
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Calories
402 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Chicken Tagine
Description
This Moroccan Chicken Tagine recipe highlights the use of saffron soaked and bloomed for maximum flavor and the distinct tang of preserved lemons finely chopped and incorporated into the marinade. Bone-in, skinless chicken thighs absorb the spices and herbs, including garlic, parsley, and cilantro. The vegetables layered on top of the chicken soften whilst absorbing the rich cooking juices. Cooking slowly over medium heat in a traditional tagine pot allows gentle steaming and simmering that tenderizes the meat and melds flavors thoroughly.
The resulting dish combines citrus brightness from the preserved lemon peel with the earthiness of cumin and turmeric, a hint of smoky paprika and warmth from ground ginger. Green olives add a subtle salty tang and firmness contrasting the softness of the potatoes and carrots. The slow cooking method ensures the chicken remains juicy and flavorful.
This tagine makes for a hearty main dish suited for sharing at dinner, often enjoyed with flatbreads or couscous to soak up the sauce. It provides a rich, comforting plate with layered spice notes typical of Moroccan cuisine.
When a tagine pot is unavailable, a Dutch oven or lidded sauté pan can be used to replicate the cooking process. Leftovers keep refrigerated safely for up to three days and reheat gently over medium heat with added water to restore moisture as needed.
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.
Notes
- If you lack a tagine pot, a Dutch oven or lidded sauté pan can be used instead for slow cooking.
- Omit cilantro if undesired; the dish still works well without it.
- If preserved lemons are unavailable, substitute with lemon juice and add sliced lemons to the pot.
- Store leftovers in an airtight container in the refrigerator for up to three days; reheat over medium heat, adding water if necessary to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 161mg | 54% |
| Sodium | 1285mg | 54% |
| Potassium | 973mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4450IU | 89% |
| Vitamin C | 22mg | 24% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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