Authentic Moroccan Chicken Tagine Recipe

1 Hour

medium

4 - 6 Servings

Discover Moroccan cuisine’s rich and aromatic flavors with our authentic Chicken Tagine recipe. This traditional dish, inspired by the culinary techniques of both Moroccan and Indian clay pot cooking, brings together a delightful blend of spices and ingredients that create a mouthwatering experience. Our recipe features tender chicken thighs marinated in a flavorful blend of harissa paste, preserved lemons, and a mix of spices, including cumin, cayenne pepper, and saffron. The unique dome-shaped tagine pot allows the flavors to meld beautifully, creating a dish that is both savory and fragrant.
Marinate the chicken thighs with harissa paste and let them sit to absorb the flavors. Meanwhile, prepare the saffron water by soaking a pinch of saffron in hot water. Grate onions and garlic, then sauté them in olive oil until they turn golden. Add the spices and preserved lemon flesh, creating a rich base for the chicken. Once the chicken is added, let it cook slowly in the tagine pot, allowing the flavors to infuse deeply without stirring.
After about 40 minutes, the chicken will be tender, and the sauce will thicken. Add lemon wedges and green olives, then garnish with fresh parsley and cilantro. This Chicken Tagine pairs perfectly with couscous, bread, or rice, making it a versatile dish for any meal. Try this recipe and bring the exotic flavors of Morocco to your kitchen. Adjust the spices to your taste and enjoy a dish that will impress your family and friends.

Click here to view the Preserved Lemons Recipe.

Click here to view Chermoula Marinade.

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Ingredients

Adjust Servings
A Pinch of Saffron
2 Onions
Olive Oil as Desired
3 Garlics
1 Tbsp Sweet Paprika Powder
1 Tbsp Dry Ginger Powder
1 Tbsp Cumin Powder
2 Preserved Lemons
1 Tbsp Harissa Paste
Cilantro for Garnish
Parsely for Garnish
Salt To Taste
6 Pieces of Chicken Thighs

Directions

1.
Marinate chicken thighs with harissa paste and set aside.
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2.
Prepare saffron water by soaking a pinch of saffron in hot water.
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3.
Grate onions and garlic.
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4.
Sauté grated onions and garlic in olive oil until golden.
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5.
Add spices (sweet paprika, dry ginger powder, cumin) and preserved lemon flesh.
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6.
Add marinated chicken to the pan and sauté briefly.
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7.
Pour saffron water over the chicken.
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8.
Cover the tagine pot and cook on medium heat for 40 minutes.
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9.
After 40 minutes, add lemon wedges and green olives.
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10.
Garnish with fresh parsley and cilantro.
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11.
Serve with couscous, bread, or rice.
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