Taste of Morocco: Must-Try Dishes
An aromatic slow-cooked stew with tender chicken, vibrant vegetables, and a medley of traditional Moroccan spices, perfect for a flavorful meal.
Ingredients
- 1.5 kg boneless chicken thighs cut into large pieces
- 2 tbsp olive oil extra virgin
- 2 onions chopped
- 3 cloves garlic minced
- 1 tsp ginger grated fresh
- 1 tsp turmeric ground
- 1 tsp cumin ground
- 0.5 tsp saffron threads soaked in 2 tbsp hot water
- 1 cinnamon stick small
- 1 red pepper diced
- 2 carrots sliced
- 1 cup chickpeas canned
- 2 cups diced tomatoes canned
- 0.5 cup chicken broth low sodium
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh parsley chopped
- 0.5 cup green olives pitted
- 0.25 cup lemon preserved
Instructions
- Season chicken pieces generously with salt and pepper. In a large tagine or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.
- Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, ground turmeric, ground cumin, saffron (with its soaking liquid), and cinnamon stick. Cook for 1-2 minutes until fragrant.
- Return the chicken to the pot. Add diced red pepper, sliced carrots, chickpeas, diced tomatoes, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until chicken is tender and vegetables are cooked through.
- Stir in fresh cilantro, fresh parsley, pitted green olives, and chopped preserved lemon. Cook for another 10-15 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary. Serve hot, directly from the tagine, with couscous or crusty bread.
Notes
For best results, allow the tagine to simmer gently, letting the flavors meld. You can substitute chicken with lamb or beef. Adjust spices to your preference. Serve with fresh bread for scooping.