Moroccan Chicken Tagine Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Servings
4
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Calories
804 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Chicken Tagine Recipe
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Moroccan Chicken Tagine is a flavorful and tender chicken dish that is unique enough to serve to guests but easy enough to cook for yourself. Give this salty, delicious chicken a try to dress up some simple chicken thighs!
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Ingredients
- ¼ tsp saffron
- ¼ cup water boiling
- 1 preserved lemon
- ¼ cup parsley finely chopped
- ¼ cup cilantro finely chopped
- 4 garlic grated, cloves
- 2 tsp paprika not smoked paprika, ground
- ¾ tsp ground ginger
- ½ tsp cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- 6 tbsp olive oil divided
- 2.5 lb chicken thighs bone-in skin-on
- 2.5 lb chicken legs bone-in skin-on
- 2 onion sliced very thinly, yellow
- ½ tsp Turmeric
- ½ tsp preserved lemon liquid reserved
- ½ cup green olives pitted
Instructions
- Add ¼ tsp saffron threads to a small bowl. Pour ¼ cup boiling water over the threads.
- Separate the pulp from the skin of the preserved lemon. Finely chop the pulp and slice the skin very finely. Set aside.
- In a large bowl, combine the ¼ cup chopped parsley, ¼ cup cilantro, lemon pulp, 4 garlic cloves, 2 tsp paprika, ¾ tsp ginger, ½ tsp cumin, ½ tsp coriander, ¼ tsp black pepper, 3 tbsp olive oil, and the saffron water.
- Add 2.5 lbs chicken into the bowl and make sure that it is covered in the marinade and massage the marinade into the skin of the chicken. Cover the chicken and allow it to refrigerate for at least 2 hours or overnight.
- Drizzle 2 tbsp olive oil in the bottom of a tagine or dutch oven. Add the 2 sliced onions and sprinkle with ½ tsp turmeric. Saute over medium-low heat for about 10 minutes until the onions are softened and translucent.
- Add the marinated chicken into the dutch oven on top of the onions. Make sure to pour any remaining marinade into the pot.
- Turn the stove to medium heat and add the tagine/dutch oven for 5 minutes until the liquid begins to simmer.
- Reduce the heat to low and cook for about an hour, until the chicken is cooked to 165 degrees Fahrenheit.
- After an hour, drizzle the chicken with the ½ tsp liquid from the preserved lemons. Add the ½ cup green olives and the sliced preserved lemon skins into the pot. If you want your chicken to be saltier, you can add more preserved lemon juice (it is very salty).
- Cook, uncovered, for 15 minutes until the liquid evaporates slightly and the sauce thickens. Serve with crusty bread and enjoy!
Notes
- Copyright The Foreign Fork. For educational and personal use only.
- Chicken: You can use a whole chicken cut into pieces but skin-on chicken thighs and legs work just as well. The bone-in chicken thighs and chicken skin offer a more authentic depth of flavor to the dish but you could use boneless thighs if you want.
- Green Olives: Make sure to use pitted ones. This adds a nice briny flavor to the Tajine M’chermel.
- Preserved Lemon: Preserved lemons come in a jar and are preserved with salt and brine. You can order them online or find them at a specialty grocery store. You can also substitute fresh lemon zest and lemon juice if in a pinch, but you may need to add salt. In my opinion, this is one of those special ingredients that is worth hunting down.
- Saffron: This recipe calls for whole saffron. It looks like rough strings and has incredible flavor.
- Bone-in, skin-on chicken will have a different flavor than boneless, skinless chicken thighs. Some people like to remove the skin part way through cooking and remove the meat from the bone when it is done to make serving easier.
- This meal may not be considered a fast and easy meal, but you could make a portion of it ahead of time and finish it with the final step just moments before serving.
Nutrition Information
Show Details
Serving
1serving
Calories
804kcal
(40%)
Carbohydrates
16g
(5%)
Protein
41g
(82%)
Fat
64g
(98%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
34g
(170%)
Trans Fat
0.2g
(10%)
Cholesterol
236mg
(79%)
Sodium
468mg
(20%)
Potassium
780mg
(17%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1136IU
(23%)
Vitamin C
15mg
(17%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 804kcal | 40% |
| Carbohydrates | 16g | 5% |
| Protein | 41g | 82% |
| Fat | 64g | 98% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 34g | 170% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 236mg | 79% |
| Sodium | 468mg | 20% |
| Potassium | 780mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1136IU | 23% |
| Vitamin C | 15mg | 17% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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