Chicken Tagine Recipe Moroccan
Transport your taste buds to the heart of Morocco with this flavorful Chicken Tagine Recipe Moroccan, where traditional ingredients come together for an unforgettable dish. With each step, you’ll discover how authentic Moroccan flavors develop, from the tangy preserved lemons to the rich olive oil and fragrant spices.
Ingredients
All these can be found in our store for an authentic Moroccan experience!
- 1 whole chicken (cut into pieces)
- 2 tbsp extra virgin olive oil
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1 preserved lemon, quartered
- 1 cup green olives
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp black pepper
- A pinch of saffron threads (optional)
- 1/2 cup fresh parsley and cilantro, chopped
- 1 cup water or chicken stock
Instructions
Start with the Marinade
- To begin, mix olive oil, garlic, turmeric, ginger, paprika, cumin, and black pepper in a bowl.
- Next, rub the marinade over the chicken pieces, ensuring every piece is well-coated. For the best flavor, allow it to marinate for at least 1-2 hours (or even overnight).
Prepare the Base
Meanwhile, place a layer of onions at the bottom of your tagine or Dutch oven. This creates a bed that infuses sweetness into the dish as it cooks.
Add the Chicken and Ingredients
Once the onions are in place, arrange the marinated chicken on top. Then, scatter preserved lemon slices and green olives around the chicken. Additionally, sprinkle parsley and cilantro evenly for added aroma.
Cook the Tagine
Pour in the water or stock, making sure the liquid level is just right to create a sauce without overwatering. Cover and cook on low heat for 1.5 to 2 hours, periodically checking to ensure it doesn’t dry out.
Finish and Serve
Finally, garnish with fresh herbs before serving. Pair the dish with warm bread or fluffy couscous to soak up the savory sauce.
Bring Morocco to Your Kitchen
With this recipe, you can recreate a true Moroccan experience. Visit our store to find all the authentic ingredients: