Chicken Tagine

Chicken Tagine

from africanbites.com
Dinner
40 min
452 kcal / serving

Ramped up with green olives and preserved lemons for a traditional slow-cooked Moroccan recipe with juicy chicken thighs, onions, and spices. The aroma wafting from your kitchen will have the entire family crowding around. And don't panic if you don't have specialized equipment! You can do this surprisingly simple dish without a tagine.

Ingredients

  • 6 mediumchicken thighs, (bone-in and excess fat and skin trimmed)
  • salt and pepper (to taste)
  • ½ teaspoonginger, (minced)
  • 1 teaspoongarlic, (minced)
  • 1 teaspoonground cumin
  • 1 teaspoonsmoked paprika
  • 2 tablespoonsolive oil
  • 1 mediumonion, (sliced)
  • 3 teaspoonsgarlic, (minced)
  • 1 teaspoonginger, (minced)
  • 1 teaspoonground coriander
  • ½ tablespoonpaprika
  • 1 teaspoonground cumin
  • 2 smallbay leaves
  • ½ teaspooncayenne pepper
  • 114-ounce can chickpeas, (rinsed and drained)
  • ½ cupapricots
  • 1 cupchicken stock or water, (more as needed)
  • 1 largepreserved lemon (or 3 small, sliced (or zest and juice from one lemon))
  • 1 ½ cupsgreen olives
  • 1 tablespoonfresh parsley, (chopped)
  • 1lemon, (thinly sliced plus extra for serving)

Directions

Tagine chicken marinade

  1. 1

    Place chicken thighs in a large bowl, then season with salt and pepper. Next, add the garlic, ginger, cumin, and paprika.

  2. 2

    Mix chicken with a spoon or hands until well coated with spices. Set aside in the fridge until ready to use or marinate for up to 24 hours.

Preparing the chicken tagine

  1. 1

    When ready to cook, heat a skillet or large saucepan with about 2 tablespoons of oil, and then brown the chicken for 3-5 minutes until the chicken is golden brown. Remove and set aside. Drain excess oil from the skillet. (Use an oven-proof skillet for the oven-baked version.)

  2. 2

    Add onions, garlic, ginger, coriander, smoked paprika, cumin, bay leaves, cayenne pepper, and salt to taste. Stir for 3-4 minutes for the flavors to develop and the onions wilt.

  3. 3

    Add chickpeas, apricots, and preserved lemons. Pour in chicken stock, and then add the olives. Season with salt and pepper, being careful with the salt.

  4. 4

    Return the chicken to the pan along with the juice from the chicken and sliced lemons.

Oven-baked chicken tagine

  1. 1

    Preheat oven to 325℉/163℃. Place the chicken in the oven and bake for about 35 minutes.

  2. 2

    Remove from the oven, garnish with parsley and more lemon slices, and serve with Moroccan couscous or white rice.

Stovetop chicken tagine

  1. 1

    Reduce heat and cook covered for about 25 minutes or until chicken is cooked through. As the chicken cooks, add more liquid if needed. Adjust seasonings to taste.

  2. 2

    Remove from the heat, garnish with parsley and more lemon slices, and serve with Moroccan couscous or white rice.