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Chicken Tagine

Cuisine: Moroccan
Region: Common

This traditional Moroccan Chicken Tagine recipe is simply mouthwatering. Let’s get to work, shall we?

Serves: 6-8
Cooking time: 55 to 65 min
You need: a heavy skillet or tagine and a mixing bowl
Notes: requires marinading for 4-5 hours

Ingredients

  • 5 cloves garlic, finely chopped
  • 1/4 to 1/2 Tsp saffron threads, pulverized
  • 1/2 Tsp ground ginger
  • 1+1/2 Tsp sweet paprika
  • 1/2 Tsp ground cumin
  • 1/2 Tsp turmeric
  • 1/2 Tsp of salt
  • Salt and freshly ground black pepper
  • 12 – 14 pieces of chicken (thighs with bone and skin are best)
  • 2-3 Tbsp extra virgin olive oil
  • 3 medium onions, sliced thin
  • 1 medium cinnamon stick
  • 12 – 14 Kalamata olives, pitted and halved
  • 12 – 14 cracked green olives, pitted and halved
  • 3 – 4 small preserved lemons (sold in specialty food shops). Or just lemons. (Make sure they are not waxed.)
  • 1+1/2 cup chicken stock
  • 1 Tbsp honey (stirred in the chicken stock)
  • Juice of 1/2 lemon
  • 1 Tbsp chopped flat-leaf parsley

Instructions

  1. Mix garlic, saffron, ginger, paprika, cumin, turmeric and 1/2 Tsp salt together.
  2. Add pepper to taste.
  3. Rub the chicken with the mixture, cover, then refrigerate and marinate for 4 to 5 hours.
  4. Heat the oil in heavy skillet.
  5. Add the chicken, and brown on all sides.
  6. Remove the chicken to a platter.
  7. Add onions to the skillet, and cook over medium-low heat until lightly browned, about 15 minutes.
  8. While waiting, quarter the lemons, remove the pulp and cut the lemon skin in strips.
  9. Is you’re using a tagine, transfer the onions to it. If not, leave the onions in the skillet.
  10. Put the chicken on the onions.
  11. Add the cinnamon stick.
  12. Scatter the olives and lemon slices over the chicken.
  13. Mix the honey and the lemon juice into the chicken stock.
  14. Pour the mixture over the chicken.
  15. Cover the tagine or skillet.
  16. Place over low heat, and cook about 40- 50 minutes, until chicken is done.
  17. Scatter the parsley on top, and serve.

Notes on the Chicken Tagine

  • This recipe does depend on the chicken stock you’ll use. If that’s helpful, you will find a recipe for (European style) chicken broth, here.