Tagine Bil Kok Moroccan
Immerse yourself in the rich, aromatic flavors of Morocco with Tagine Bil Kok, a soulful, one-pot chicken dish that's both comforting and impressive. This traditional recipe features tender, bone-in chicken thighs simmered with fragrant spices like turmeric, ginger, cinnamon, and paprika, creating a deeply flavorful sauce. Sweet, briny preserved lemons, artichoke hearts, and vibrant peas add layers of complexity, while fresh parsley brings a bright herbal note. Slow-cooked to perfection in a tagine or heavy-bottomed pot, the dish becomes a symphony of textures and tastes. Serve it alongside fluffy couscous or crusty bread to soak up the savory, spiced broth, and transport your taste buds straight to the bustling streets of Morocco. Perfect for a special occasion or a leisurely weeknight meal, this Moroccan chicken tagine is a celebration of tradition and bold flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 cups Chicken broth (or water)
- 14 ounces Canned artichoke hearts, drained and halved
- 1 cup Frozen peas
- 1 Preserved lemon, quartered
- Cooked couscous or crusty bread (for serving, optional)
Instructions
In a large tagine or a heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion and garlic. Sauté for about 5 minutes until softened and fragrant.
Mix the turmeric, ginger, cinnamon, paprika, salt, and black pepper in a small bowl.
Rub the spice mixture all over the chicken thighs, ensuring an even coating.
Place the chicken thighs in the tagine, nestling them among the sautéed onions and garlic.
Sprinkle the chopped parsley over the chicken.
Pour the chicken broth (or water) into the tagine, ensuring it reaches halfway up the chicken pieces. Cover the tagine with its lid or the pot with a tight-fitting lid.
Reduce the heat to low and simmer for 40 minutes, occasionally basting the chicken with the cooking liquid.
After 40 minutes, add the artichoke hearts and frozen peas to the tagine. Stir gently to combine and distribute evenly.
Add the preserved lemon quarters around the tagine, tucking them among the chicken and vegetables.
Cover again and continue cooking for another 20 minutes, until the chicken is tender and the vegetables are fully cooked.
Taste the sauce and adjust the seasoning as needed with more salt or pepper.
Serve hot directly from the tagine or pot with fluffy cooked couscous or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 4.8 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 631 mg | 13% | |
*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.
