Moroccan Chicken Tagine
Moroccan chicken tagine is a classic that's so easy to love. Tender chicken pieces are braised with onions, olives, preserved lemons and warm spices and served on couscous, making this a comforting meal for any time of year.
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.