Tagine Argana
Experience the rich, aromatic flavors of North Africa with Tagine Argana, a traditional Moroccan dish that transforms simple ingredients into an unforgettable culinary masterpiece. This vibrant recipe features tender bone-in chicken thighs simmered to perfection in a fragrant medley of turmeric, cinnamon, saffron, and ginger, creating a spiced sauce that is both earthy and warming. The addition of preserved lemons and briny olives elevates the dish with bold citrusy and savory notes, while a garnish of fresh cilantro and parsley adds a burst of freshness. Perfect for slow-cooking in a traditional tagine or a heavy-bottomed pot, this one-pot meal is served best with crusty bread, fluffy couscous, or steamed rice, making it a delightful centerpiece for any dinner table. Whether you're hosting a dinner party or indulging in a cozy night at home, this Moroccan chicken tagine is a must-try! Keywords: Moroccan chicken tagine, Tagine Argana recipe, preserved lemons and olives, North African cuisine.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 1 piece large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground cinnamon
- 1 teaspoon sweet paprika
- 1 pinch saffron threads
- 2 pieces preserved lemons, quartered
- 0.5 cups green or purple olives
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1.5 cups chicken broth or water
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
Mix in the ground ginger, turmeric, cinnamon, sweet paprika, and saffron threads. Stir well to coat the onions with the spices.
Add the chicken thighs to the pot, turning to coat them thoroughly in the spice mixture.
Pour in the chicken broth or water. Add the salt and black pepper, then bring the mixture to a gentle simmer.
Cover the tagine (or pot) and reduce the heat to low. Let the chicken cook for 45 minutes, stirring occasionally and spooning the sauce over the chicken.
After 45 minutes, add the quartered preserved lemons and olives to the pot. Continue simmering uncovered for an additional 15 minutes to allow the sauce to reduce slightly and the flavors to meld.
Correct seasoning with salt and pepper, if necessary.
Garnish with chopped fresh cilantro and parsley before serving.
Serve hot with warm crusty bread, steamed couscous, or rice.
Nutrition Facts
Calories |
3689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.0 g | 356% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 8930 mg | 388% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 10.1 g | ||
| Protein | 249.9 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3958 mg | 84% | |
*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.
