Citrus Chicken Tagine
Embark on a culinary journey to North Africa with this vibrant Citrus Chicken Tagine, a tantalizing symphony of sweet, savory, and tangy flavors. Succulent chicken thighs are simmered to tenderness in a fragrant mixture of warm spices—cinnamon, cumin, and turmeric—elevated by the zest and juice of fresh oranges, preserved lemon, and sweet raisins. Carrots, green olives, and a garnish of fresh herbs infuse each bite with bright and wholesome notes, while a hint of toasted almonds adds an optional crunch. Perfectly paired with fluffy couscous or rice, this one-pot wonder is a feast for both the eyes and the palate. Perfect for cozy family dinners, this hearty, slow-simmered dish is your gateway to authentic Moroccan tagine cooking.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 2 cups chicken stock
- 1 whole preserved lemon
- 1 teaspoon orange zest
- 1 cup orange juice
- 1 cup green olives
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 medium carrots
- 0.5 cup raisins
- 0.25 cup slivered almonds (optional)
Instructions
In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
Season the chicken thighs with salt and black pepper. Sear them in the pot, skin side down, until golden brown, about 5 minutes per side. Remove and set aside.
Finely chop the onion and mince the garlic. Peel and grate the ginger.
In the same pot, sauté the onion, garlic, and ginger until softened and aromatic, about 5 minutes.
Stir in the spices: ground cinnamon, cumin, turmeric, and paprika. Cook for 1-2 minutes to toast the spices.
Add the chicken stock, orange juice, and orange zest to the pot, scraping up any browned bits from the bottom with a wooden spoon.
Slice the preserved lemon into quarters, remove the seeds, and finely chop it. Add it to the pot along with the seared chicken thighs.
Peel and slice the carrots into thick rounds. Add the carrots, raisins, and green olives to the pot.
Lower the heat and cover with a tight-fitting lid. Simmer gently for 60-75 minutes, until the chicken is tender and the flavors are well-developed.
Chop the fresh cilantro and parsley. Stir them into the tagine during the last 10 minutes of cooking for a burst of fresh flavor.
If desired, toast the slivered almonds in a dry skillet until golden, then use them as a garnish.
Serve the Citrus Chicken Tagine hot over steamed couscous, rice, or with warm flatbread.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 23.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1019 mg | 22% | |
*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.
