A classic Moroccan stew featuring tender chicken, savory spices, tangy preserved lemons, and briny green olives, slow-simmered to perfection for a rich and aromatic meal.
Moroccan Chicken Tagine Classic
A classic Moroccan stew featuring tender chicken, savory spices, tangy preserved lemons, and briny green olives, slow-simmered to perfection for a rich and aromatic meal.
Ingredients
- 8 medium chicken thighs bone-in
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon saffron threads crushed (optional)
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt or to taste
- 1 cup chicken broth
- 1 medium preserved lemon quartered
- 0.75 cup green olives pitted
- 0.5 cup fresh cilantro chopped
- 0.5 cup fresh parsley chopped
Instructions
- In a large bowl, toss the chicken thighs with salt, pepper, turmeric, cumin, coriander, and saffron threads (if using). Let marinate for at least 15 minutes, or ideally 1 hour in the refrigerator.
- Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the chicken thighs on all sides, working in batches if necessary, about 3-4 minutes per side. Remove chicken and set aside.
- Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Return the browned chicken to the pot. Pour in the chicken broth. Add the sliced preserved lemon rinds and green olives.
- Bring the liquid to a gentle simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the chicken is very tender and cooked through. If using a tagine pot, ensure the heat is very low to prevent burning.
- Stir in the fresh cilantro and parsley. Taste and adjust seasoning if necessary. Serve hot with couscous or crusty bread.
Notes
Serve hot with couscous, crusty bread, or rice to soak up the flavorful sauce. Garnish with fresh cilantro or parsley. For a richer flavor, marinate the chicken for at least 2 hours or overnight. You can substitute chicken thighs with bone-in, skin-on chicken pieces for extra flavor.
