Transport your taste buds to North Africa with this Moroccan Chicken Tagine—a one-pot meal bursting with flavor! Made with tender chicken, warm spices, preserved lemon, olives, garlic, and onions, this traditional dish is slow-cooked to juicy, aromatic perfection. It’s bold, comforting, and pairs beautifully with couscous or warm flatbread for a soul-satisfying dinner that’s anything but ordinary.
⭐ Why This Recipe Works
✔ Uses authentic ras el hanout spice blend
✔ Slow-cooked for fall-off-the-bone tenderness
✔ Sweet & savory balance with dried fruits
Yields: 4-6 servings
Prep time: 25 minutes
Cook time: 1 hour 15 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon saffron threads, crushed
- 1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 preserved lemon, quartered and thinly sliced (pulp removed if desired)
- ½ cup green olives, pitted
- 1 cup chicken broth
- ¼ cup chopped fresh cilantro
- Salt and black pepper to taste
- Cooked couscous or bread, for serving
Equipment:
- Large, heavy-bottomed pot or tagine
- Cutting board
- Sharp knife
- Measuring spoons and cups
Instructions:
Step 1: Sauté the Aromatics
- I will generate an image showing a heavy-bottomed pot on a stovetop. Olive oil is shimmering in the pot, and chopped onions are starting to soften.
- Heat olive oil in a large, heavy-bottomed pot or tagine over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 2: Add Spices
- I will generate an image showing the pot with softened onions and garlic. Various ground spices (ginger, turmeric, cumin, cinnamon) and crushed saffron threads are being added to the pot.
- Stir in the ground ginger, turmeric, cumin, cinnamon, and crushed saffron threads. Cook for 30 seconds, stirring constantly, until fragrant.
Step 3: Brown the Chicken
- I will generate an image showing the spiced onion mixture in the pot. Pieces of raw chicken thighs are being added to the pot.
- Add the chicken pieces to the pot and season with salt and black pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
Step 4: Add Preserved Lemon and Olives
- I will generate an image showing the browned chicken in the pot. Slices of preserved lemon and green olives are being added to the chicken.
- Add the sliced preserved lemon and pitted green olives to the pot. Stir to combine.
Step 5: Simmer the Tagine
- I will generate an image showing chicken broth being poured into the pot with the chicken, preserved lemon, and olives. The pot is about to be covered.
- Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the chicken is cooked through and very tender.
Step 6: Finish and Serve
- I will generate an image showing the cooked chicken tagine in the pot, garnished with fresh cilantro. Steam is rising from the flavorful dish.
- Stir in the chopped fresh cilantro. Taste and adjust seasoning with salt and black pepper if needed. Serve the Moroccan chicken tagine hot with cooked couscous or crusty bread for soaking up the delicious sauce.
💡 Moroccan Cooking Secrets
✔ No preserved lemon? Zest + juice of 1 lemon (add last 15 mins)
✔ Extra depth: Add a pinch of saffron to the stock
✔ Vegetarian version: Use chickpeas + sweet potatoes
🍽️ Traditional Serving Style
- Family-style in the tagine pot
- With mint tea to finish
- Hand-washing ritual with rose water
🌡️ Storage
- Fridge: 4 days (flavor improves)
- Freeze: 3 months (without olives – add fresh when reheating)
📊 Nutrition
Calories: 420 | Protein: 38g | Carbs: 18g
Enjoy your flavorful Moroccan Chicken Tagine!
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