Chicken tagine
Experience the rich flavors of Moroccan cuisine with this aromatic Chicken Tagine. Infused with the tartness of preserved lemons and the distinct taste of olives, this dish is a feast for the senses.
Instructions
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Marinate the Chicken
- In a large bowl, combine the cumin, coriander, paprika, ginger, turmeric, salt, and pepper.
- Add the chicken thighs and coat them with the spice mixture.
- Marinate the Chicken
- In a large bowl, combine the cumin, coriander, paprika, ginger, turmeric, salt, and pepper.
- Add the chicken thighs and coat them with the spice mixture.
- Brown the Chicken
- In a tagine pot or heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat.
- Add the chicken and brown on both sides.
- Remove the chicken and set aside.
- Sauté Aromatics
- In the same pot, add the remaining tablespoon of olive oil.
- Sauté the onions and garlic until soft and translucent.
- Simmer the Chicken
- Return the chicken to the pot and add the chicken stock.
- Cover and simmer on low heat for about 40 minutes, or until the chicken is cooked through.
- Add Final Ingredients
- Add the Kalamata olives, cracked green olives, and preserved lemons to the pot.
- Cover and simmer for an additional 10 minutes.
- Garnish and Serve
- Check seasoning and adjust if necessary.
- Garnish with chopped cilantro or parsley before serving.
- Voilà!
- Indulge in your creation and savor the moment. Bon appétit!
Recipe notes
- Marinating Time: For deeper flavors, marinate the chicken overnight in the refrigerator with the spices, garlic, and a bit of olive oil.
- If you have a traditional tagine pot, use it to cook the dish. Otherwise, a heavy-bottomed pot or Dutch oven will work just fine.
- This dish is traditionally served with couscous, but it can also be enjoyed with bread or rice.
- Preserved Lemons: If you can’t find preserved lemons, use fresh lemon zest and a little extra salt as a substitute.
- Be careful with salt as olives and preserved lemons are already salty.
- Chicken tagine can be made ahead of time; in fact, it tastes even better the next day as the flavors meld.
Ingredients
Scaled from 1 serving
Measurement system
- 4 chicken thighs, bone-in and skin-on
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- Pinch of salt and freshly ground black pepper to taste
- 3 tablespoons olive oil, divided
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken stock
- ½ cup Kalamata olives, pitted
- ½ cup cracked green olives, pitted
- ¼ cup preserved lemon peel, thinly sliced
- Fresh cilantro or parsley, chopped (for garnish)