Moroccan Chicken Tagine
This fragrant chicken stew is full of complex flavors and spices and embodies the very spirit of Morocco. It has a deep cultural orientation and is traditionally made in a "Tagine", a conical shaped utensil used for making (you guessed it!) Tagine.
The Tagine - Best looking slow cooker
Picture from Wonder How to Food Hacks
Although rich and complex, this dish is not very spicy and has a healthy taste of sweetness from any dried fruit being used - apricot or dates are usually used.
I made the tagine in a skillet, you could use a dutch oven, slow cooker or the handy instant pot to prepare this dish. In addition to the preserved lemons, saffron, olives and a whole bunch of spices, I used a handful of figs and I think it is hard to beat. My recipe below therefore includes the figs and if you like something more traditional, please use apricots or dates instead.
Ingredients
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Whole chicken - 1, skinless, bone in and cut into large pieces
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Olive oil - 1 tablespoon
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Saffron thread - 1/2 teaspoon, pulverised
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Garlic- 8 cloves, minced
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Ground cumin - 1 teaspoon
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Turmeric powder - 1/2 teaspoon
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Sweet paprika - 1 teaspoon
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Onions - 2 medium, thinly sliced
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Cinnamon stick - 1
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Olives - 10, pitted and halved
(I used a combination of calamata and green olives)
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Dried figs - 6, sliced
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Slivered almonds - a handful
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Chicken stock - 1 cup
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Coriander leaves- 1 tablespoon, chopped
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Salt
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Freshly ground black pepper
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Preserved lemons - 1 (optional) OR zest of one full lemon and 1 tablespoon of lemon juice
Moroccan Chicken Tagine
Preparation
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Mix garlic, saffron, ginger, paprika, cumin and turmeric together. Add salt and pepper to taste. Rub chicken with mixture, refrigerate and let it marinate for 3 to 4 hours.
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Warm one tablespoon of oil in a large dutch oven or skillet. Sear the chicken for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate.
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Sauté the onions until softened and beginning to brown. Add the garlic and cook until fragrant for a minute. Add the olives, lemons (or lemon juice and zest) and half the figs. Add the chicken and stock. Cover and leave the heat on low.
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Once the chicken is fully cooked and tender, add the remaining figs, almond slivers and coriander leaves.
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Serve hot with bread, rice or my personal favourite couscous.
Substitutions and Additions:
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You can substitute the preserved lemons with the zest of one whole lemon and 1 tablespoon of lemon juice
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You can certainly replace the figs with 6 apricots or 4 dates. This will make the dish sweeter so if you don't like the sweet, you can completely eliminate the use of them.
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You can add carrots or potatoes to this recipe - add them when you add the chicken and stock.
Products used in this recipe
Preserved Lemons
Saffron
Ground Ginger
Did you try this dish? I'd LOVE to see it!
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