Easy Moroccan Chicken Tagine
A flavorful and easy-to-make Moroccan chicken tagine featuring tender chicken, bright preserved lemons, and a rich sauce infused with aromatic spices. Perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 2 onions chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 0.5 tsp paprika
- 0.25 tsp saffron threads steeped in 2 tbsp hot water
- 0.5 tsp ground cinnamon
- 0.5 tsp black pepper
- 1 pinch cayenne pepper optional
- salt to taste
- 1 can diced tomatoes 400g
- 250 ml chicken broth
- 1 large preserved lemon pulp discarded
- 100 g green olives pitted
- 2 tbsp fresh cilantro chopped
Instructions
- Season chicken pieces generously with salt and pepper.
- Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown chicken in batches until lightly golden, then set aside.
- Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in turmeric, cumin, paprika, saffron (with its soaking water), cinnamon, black pepper, and cayenne (if using). Cook for 1 minute, stirring constantly, to toast the spices.
- Return the browned chicken to the pot. Add diced tomatoes, chicken broth, and sliced preserved lemon rind. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is very tender and cooked through.
- Stir in the pitted green olives and cook for another 5 minutes.
- Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro before serving.
- Serve hot with couscous or crusty bread.
Notes
Serve this tagine hot with couscous, fluffy basmati rice, or crusty bread to soak up all the delicious sauce. For an extra touch, you can add a handful of green olives or a tablespoon of honey for more sweetness during the last 15 minutes of cooking. Adjust the cayenne pepper to your preferred spice level.