Moroccan Chicken Tagine
Ingredients
- 8 saffron starnds
- 1 preserved lemon
- 6 chicken thighs
bone-in and skinless
- 1 tsp cumin
- 1 1/2 tsp paprika
- 1 tsp ground ginger
- 1 tsp turmeric
- 6 cloves garlic
minced
- 1/3 cup parsley
chopped
- 1/3 cup cilantro
chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large white onion
sliced
- 1 large tomato
cut into chunks
- 1 large carrot
cut into chunks
- 1 russet potato
cut into chunks
- 1 cup green olives
pitted
- 1/2 cup water
Directions
- 1
Ground the saffron strands using a pestle and mortar. Sprinkle the ground saffron over 2 ice cubes and let it melt at room temperature. This will be your bloomed saffron.
- 2
Cut the preserved lemon into quarters, slice off the flesh and discard it. Finely chop the peel and set it aside.
- 3
Place the chicken thighs in a bowl, add in the bloomed saffron, chopped preserved lemon peel, cumin, paprika, ground ginger. turmeric, minced garlic, parsley, cilantro, salt and pepper. Mix to combine and make sure all chicken pieces are completely coated with the marinade. Cover and refrigerate for 2 to 6 hours. (If you are short of time, just do 30 minutes until you prepare and chop the rest of the ingredients)
- 4
Drizzle the olive oil in the tagine pot. Add the onion to cover the bottom of the pot. Arrange the marinated chicken on the onion.
- 5
Top the chicken with tomatoes, carrots, potatoes and olives. Add the water and place the lid on the tagine. Place the pot over medium heat and cook for 2 hours and 15 minutes, until the chicken is fully cooked and the vegetables are tender.
- 6
Serve with couscous, bread, salad or rice.
Moroccan Chicken Tagine
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Ratings & Reviews
Based on 11 ratings
Rating Breakdown
About this Recipe
Craving a comforting meal that transports you to a vibrant Moroccan kitchen? This Moroccan Chicken Tagine delivers authentic, complex flavors in a heartwarming dish perfect for any occasion. It’s a classic that’s so easy to love, bringing rich aromas right to your table.
What makes this Moroccan chicken tagine truly special is the harmonious blend of tender chicken with aromatic spices and bright, briny elements. The long braising time allows the flavors of saffron, cumin, paprika, ginger, and turmeric to deeply infuse the chicken, creating a remarkably tender texture and a fragrant, nuanced sauce. The preserved lemons and green olives cut through the richness, adding a characteristic tang that elevates the entire dish.
Expect a deeply savory and aromatic experience with every bite. You'll find fall-off-the-bone tender chicken nestled among chunks of sweet white onion, ripe tomato, carrot, and soft russet potato, all coated in a rich, golden sauce. The subtle floral notes of saffron combine with the earthiness of cumin and turmeric, while the preserved lemon offers a bright, salty counterpoint to the savory meat and vegetables. This dish feels both exotic and incredibly comforting, perfect for a cozy evening.
Customization & Serving
While this recipe calls for bone-in chicken thighs, you could experiment with other bone-in chicken pieces if you prefer. For the green olives, feel free to choose your favorite variety of pitted green olives. If you're looking to modify the spice profile slightly, you could adjust the balance of the listed spices like cumin, paprika, ginger, and turmeric to your taste preferences. The preserved lemon is a key flavor, but if you want less intensity, you can reduce the amount slightly. This naturally flavorful dish is best served piping hot, traditionally over a bed of fluffy couscous, which perfectly soaks up the exquisite sauce. It’s a fantastic centerpiece for a family dinner or a special gathering, offering a taste of Moroccan culinary tradition.