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Chicken Tagine

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1h 55min

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6 servings

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This flavorful Moroccan dish features tender chicken pieces slowly simmered in a fragrant sauce with aromatic spices, plump raisins, and tangy preserved lemons. The chicken tagine is traditionally cooked in a conical clay pot called a tagine, which helps to retain moisture and infuse the dish with incredible flavor. Serve this hearty and satisfying stew over couscous or with crusty bread to soak up the delicious sauce.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the chicken

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season the chicken with salt and black pepper.

2
Prepare the vegetables and spices

Finely chop the onions. Mince the garlic cloves. Peel and grate the ginger. Rinse the preserved lemon and cut it into thin slices, discarding the seeds.

3
Sauté the onions

Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat. Add the chopped onions and sauté until softened and lightly golden, about 8-10 minutes.

4
Add garlic, ginger, and spices

Add the minced garlic, grated ginger, cinnamon stick, turmeric, ground cumin, paprika, and saffron threads to the pot. Stir and cook for 1-2 minutes until fragrant.

5
Add chicken and broth

Add the seasoned chicken pieces to the pot and stir to coat them with the spices. Pour in the chicken broth and bring the mixture to a simmer.

6
Simmer the tagine

Reduce the heat to low, cover the pot, and let the tagine simmer gently for 1 hour, stirring occasionally.

7
Add preserved lemon, olives, and raisins

Add the sliced preserved lemon, green olives, and raisins to the pot. Stir to combine and continue simmering, uncovered, for an additional 15-20 minutes or until the chicken is very tender and the sauce has thickened slightly.

8
Adjust seasoning and serve

Taste the tagine and adjust the seasoning if needed. Remove the cinnamon stick. Serve the chicken tagine hot, garnished with fresh cilantro if desired.

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