Chicken Tagine
Indulge in the rich, aromatic flavors of Chicken Tagine, a classic Moroccan dish that brings together tender, bone-in chicken thighs with vibrant spices like ginger, cumin, turmeric, cinnamon, and a hint of saffron. Slow-simmered to perfection alongside preserved lemons, briny green olives, and a fragrant broth, this tagine recipe delivers layers of bold, savory, and tangy notes. Garnished with fresh cilantro and parsley, this one-pot wonder is as visually stunning as it is delicious. Perfect for a cozy family dinner or an impressive entertaining centerpiece, serve it with fluffy couscous or crusty bread to soak up the vibrant, golden-hued sauce. Easy to prepare and yet irresistibly complex in flavor, Chicken Tagine is your gateway to Moroccan cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 pieces chicken thighs, bone-in and skin-on
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon saffron threads, crushed
- 2 cups chicken stock
- 1 piece preserved lemon, quartered and seeds removed
- 1 cup green olives, pitted and halved
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and black pepper. Add them to the pot, skin side down, and cook until the skin is golden brown and crisp, about 5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, reduce the heat to medium-low and add the chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Stir in the minced garlic, ground ginger, cumin, turmeric, cinnamon, and saffron threads. Cook for 1 minute until the spices are fragrant.
Return the chicken to the pot, nestling the pieces skin-side up among the aromatics and spices.
Pour the chicken stock over the chicken, ensuring the chicken is not completely submerged to keep the skin crisp.
Add the preserved lemon and green olives to the pot. Bring the mixture to a simmer.
Cover the pot with a lid, reduce the heat to low, and let the tagine gently simmer for 60 minutes. Baste the chicken occasionally with the cooking liquid.
Check the seasoning and adjust with more salt and pepper if necessary.
Once the chicken is tender and cooked through, remove the pot from the heat.
Garnish with freshly chopped cilantro and parsley before serving.
Serve the chicken tagine hot, with couscous or bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.4 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
