Esthers Moroccan Chicken Tagine
Transport your taste buds to the vibrant streets of Morocco with Esther’s Moroccan Chicken Tagine, a hearty and aromatic dish that’s perfect for family dinners or special occasions. This one-pot wonder features tender, bone-in chicken thighs simmered in a medley of warm spices, including cumin, cinnamon, and turmeric, creating a deeply flavorful base. Sweet and tangy preserved lemons, briny green olives, and hearty vegetables like carrots and potatoes add layers of complexity, while fresh cilantro and parsley bring a burst of freshness to each bite. Cooked in a traditional tagine or heavy-bottomed pot, this dish is a showstopper of flavor and fragrance. Best served over fluffy couscous or with crusty bread to soak up the rich, spiced sauce, this Moroccan-inspired recipe will become your go-to for an unforgettable, comforting meal.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 large onion
- 4 pieces garlic cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1.5 cups chicken stock
- 1 whole preserved lemon
- 1 cup green olives
- 0.5 cup fresh cilantro
- 0.5 cup fresh parsley
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 medium carrots
- 3 medium potatoes
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and ground black pepper. Sear them in the hot oil until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté until softened and fragrant, about 5 minutes.
Stir in the ground ginger, cumin, cinnamon, paprika, and turmeric. Cook for 1-2 minutes to toast the spices.
Peel and cut the carrots and potatoes into chunks. Add them to the pot and stir to coat them in the spices.
Return the chicken thighs to the pot. Pour in the chicken stock, making sure the liquid covers the chicken and vegetables halfway.
Slice the preserved lemon and add it to the pot along with the green olives.
Reduce the heat to low, cover the pot, and let simmer for 45-50 minutes, occasionally spooning some of the sauce over the chicken. Add more stock if needed to maintain liquid levels.
Chop the fresh cilantro and parsley. Stir half of the herbs into the tagine and reserve the other half for garnish.
Taste and adjust seasoning with additional salt or pepper if needed. Let the tagine simmer for another 5-10 minutes uncovered if you want the sauce to reduce slightly.
Serve the chicken tagine hot, garnished with the reserved cilantro and parsley. Pair it with couscous or crusty bread for a complete meal.
Nutrition Facts
Calories |
4823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.8 g | 411% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 8970 mg | 390% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 28.3 g | ||
| Protein | 287.9 g | 576% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 8027 mg | 171% | |
*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.
