Moroccan Chicken Tagine Recipe
A classic Moroccan dish featuring tender chicken slow-cooked with preserved lemons, green olives, and aromatic spices in a flavorful sauce. This comforting and exotic meal is perfect served with couscous.
Ingredients
- 8 unit chicken thighs or drumsticks bone-in
- 2 medium onions finely chopped
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tablespoons olive oil extra virgin
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon saffron threads crushed (optional)
- 1 cup chicken broth or water low sodium
- 1 unit preserved lemon rinsed and quartered
- 0.5 cup green olives pitted and rinsed
- 0.25 cup fresh cilantro chopped (for garnish
- 0.25 cup fresh parsley chopped (for garnish
- to taste salt
- to taste black pepper
Instructions
- Season chicken pieces generously with salt and pepper.
- Heat olive oil in a tagine or large, heavy-bottomed pot over medium-high heat. Brown chicken pieces on all sides until golden, about 5-7 minutes. Remove chicken and set aside.
- Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in turmeric, cumin, smoked paprika, and saffron (if using). Cook for 1 minute, stirring constantly, until spices are fragrant.
- Return the browned chicken to the pot. Pour in chicken broth or water. Nestle the preserved lemon quarters and green olives around the chicken.
- Bring to a gentle simmer, then reduce heat to low, cover the tagine or pot tightly, and cook for 1.5 to 2 hours, or until the chicken is fork-tender and falling off the bone.
- Taste and adjust seasoning as needed. If the sauce is too thin, remove the chicken and olives, and reduce the sauce over medium-high heat until desired consistency is reached.
- Garnish with fresh cilantro and parsley, if desired. Serve hot with couscous or crusty bread.
Notes
For an extra layer of flavor, marinate the chicken in a mixture of spices, olive oil, and a little lemon juice for at least 30 minutes, or overnight. Adjust the amount of preserved lemon and olives to your taste. A sprinkle of fresh cilantro or parsley before serving adds a wonderful fresh finish. If you don't have a tagine, a heavy-bottomed pot or Dutch oven with a tight-fitting lid works perfectly.