Moroccan Chicken Tagine Delight
A classic slow-cooked Moroccan stew, this tagine features tender chicken simmered with aromatic spices, tangy preserved lemons, and briny olives, creating a deeply flavorful and comforting dish.
Ingredients
- 1 kg boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 large onions chopped
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 0.5 tsp ground cumin
- 0.5 tsp paprika
- 0.25 tsp saffron threads crushed
- 1 cup chicken broth
- 1 large preserved lemon rind quartered
- 0.5 cup green olives pitted
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Season the chicken pieces with salt and pepper.
- In a large pot or Dutch oven (or tagine), heat the olive oil over medium-high heat. Brown the chicken in batches, about 3-4 minutes per side. Remove chicken and set aside.
- Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic, ginger, turmeric, cumin, paprika, and saffron (if using). Cook for 1 minute until fragrant.
- Return the chicken to the pot. Pour in the chicken broth. Add the quartered preserved lemon rind and pitted green olives. Stir to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2.5 to 3 hours, or until chicken is very tender and easily shreds. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the fresh cilantro and parsley during the last 15 minutes of cooking. Taste and adjust seasoning if needed.
- Serve hot with couscous or crusty bread.
Notes
Serve with couscous or crusty bread to soak up the delicious sauce. For a spicier kick, add a pinch of cayenne pepper or a whole dried chili. You can also add chopped carrots or potatoes for a more complete meal.