Learning How to Make Moroccan Chicken Tagine will transport your senses to the vibrant streets of Marrakech with its incredible aroma and flavor. This traditional dish, featuring juicy chicken thighs slow-cooked with briny green olives and tangy preserved lemons, is a cornerstone of Moroccan cuisine. It’s a perfect one-pot meal that is both comforting and exotic, making it an ideal choice for a memorable family dinner. If you’re a fan of flavorful one-pot chicken dinners, be sure to check out all our one-pot chicken recipes. This recipe breaks down the process into simple, manageable steps, proving that you don’t need to be an expert chef to create an authentic and delicious tagine at home. The rich, aromatic sauce is perfect for soaking up with couscous or crusty bread, ensuring not a single drop of flavor goes to waste. For a refreshing drink to pair with this meal, try our Homemade Lemonade Recipe.
Ingredients for How to Make Moroccan Chicken Tagine
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1 yellow onion, sliced thinly
- 4–6 chicken thighs, skin on & bone in
- 1 tbsp parsley, minced
- 1 tbsp cilantro, minced
- 5–6 strands saffron (optional), bloomed with an ice cube for 15 minutes
- 1 tsp salt
- 2 tsp pepper
- 2 tsp ginger, ground
- 2 tsp paprika
- 1 tsp cumin, ground
- 1/2 tsp turmeric, ground
- 1 preserved lemon, sliced thinly
- 1 cup green olives, pitted
- 2 tbsp water
- Couscous or Moroccan bread (khobz) to serve with
Recommended Equipment
To make this recipe, having the right tools can make the process smoother. Here are a few recommendations:
- Cookware: A traditional tagine is best, but a quality Dutch oven from a Stainless Steel Cookware Set works wonderfully.
- Knives: A sharp knife is essential for prepping the onion, garlic, and herbs. The McCook Knife Set provides excellent precision.
- Cutting Board: A sturdy surface for all your chopping needs. This Stainless Steel Cutting Board is durable and easy to clean.
- Baking Sheet: If you choose to broil the chicken for extra crispy skin, a reliable Wildone Baking Sheet is a must.
- Tongs: For safely moving the hot chicken, a good pair of Eddeas Kitchen Tongs is invaluable.
How to Make Moroccan Chicken Tagine
- Prep the Oven & Ingredients (15 mins): First, preheat your oven to 350°F (175°C). Take the time to prep all your ingredients: mince the garlic, thinly slice the onion and preserved lemon, and chop the fresh cilantro and parsley. If using saffron, let it bloom in a small bowl with an ice cube for about 15 minutes.
- Sauté Aromatics (5 mins): Place the base of your tagine or a Dutch oven over medium heat. Add half of the olive oil. Once warm, add the minced garlic and sliced onion. Sauté, stirring occasionally, until the onions soften and become translucent, which should take about 5 minutes.
- Season the Chicken (5 mins): Turn off the heat. Carefully arrange the chicken thighs in a single layer over the onions. Sprinkle with the minced parsley, cilantro, the remaining olive oil, the bloomed saffron with its water, salt, pepper, ginger, paprika, cumin, and turmeric. Use your hands to gently massage the spices and herbs into the chicken until it’s evenly coated.
- Arrange and Bake (60 mins): Spread the seasoned chicken evenly in the tagine. Arrange the sliced preserved lemon and green olives over the top of the chicken. Drizzle with 2 tablespoons of water. Cover the tagine with its lid and bake for 1 hour, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). It’s a good idea to check on it after 30 minutes to ensure there’s still liquid at the bottom.
- Broil for Crispy Skin (Optional, 5 mins): For deliciously crispy skin, remove the tagine from the oven and turn the oven to the broil setting. Using tongs, carefully transfer the chicken pieces to a baking sheet, skin-side up. Leave the sauce, olives, and lemons in the tagine. Place the baking sheet under the broiler for 3-5 minutes, watching closely until the skin is golden brown and crispy.
- Serve and Enjoy: Return the crispy chicken to the tagine base with the sauce. Serve your masterpiece immediately with warm couscous or Moroccan bread to soak up every last drop of the incredible sauce.
Nutrition Facts
Per serving
- Calories: 323 kcal
- Fat: 12.2 g
- Carbohydrates: 3.8 g
- Protein: 47 g
- Sugar: 0 g
- Fiber: 0 g
- Sodium: 0 mg
Health Benefits of Moroccan Chicken Tagine
This How to Make Moroccan Chicken Tagine is not only delicious but also packed with nutritional benefits, primarily thanks to its star ingredient: chicken. Chicken is a fantastic source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining bone health. As a complete protein, it provides all the essential amino acids our bodies need to function optimally.
Furthermore, scientific research supports the role of poultry in a healthy diet. A study published by the National Center for Biotechnology Information (NCBI) highlights that poultry consumption can have favorable effects on body mass and composition, particularly in the context of a balanced diet. You can read more about the findings in this NCBI Study on Poultry Consumption and Health. The spices used in this tagine, such as turmeric and ginger, are also renowned for their anti-inflammatory and antioxidant properties, adding another layer of wellness to this incredible dish.
Tips for the Perfect How to Make Moroccan Chicken Tagine
Mastering this dish is easy, but a few chef secrets will elevate your meal from great to unforgettable. First, don’t skip browning the chicken if you have time. While the recipe calls for an optional broil at the end for crispy skin, searing the chicken thighs in the tagine base before adding the onions develops a deeper, richer flavor right from the start. Another key is to use high-quality spices; the soul of this How to Make Moroccan Chicken Tagine recipe lies in its aromatic blend of ginger, paprika, cumin, and turmeric. Fresh spices make a world of difference.
Secrets to an Authentic Moroccan Chicken Tagine with Preserved Lemons
The magic ingredient is undoubtedly the preserved lemons. They provide a unique, salty, and tangy flavor that you can’t replicate with fresh lemon juice. Slice them thinly and distribute them evenly so every bite gets a burst of that classic Moroccan taste. If you’re a fan of complex flavors, you might also enjoy our One-Pot Chicken and Pasta, which uses a different but equally delicious flavor profile. Finally, let the tagine cook low and slow. Don’t rush the process. The slow cooking time allows the chicken to become incredibly tender and absorb all the flavors of the sauce. For a sweet finish to your meal, a light dessert like our Simple Chocolate Mousse is the perfect counterbalance.
Storing Your Moroccan Chicken Tagine
Proper storage is key to enjoying your leftovers safely. Allow the How to Make Moroccan Chicken Tagine to cool to room temperature, but for no longer than two hours. Transfer the tagine to an airtight container and store it in the refrigerator for up to 3-4 days. The flavors often meld and become even more delicious the next day!
For longer storage, this dish freezes beautifully. Place the cooled chicken and sauce in a freezer-safe, airtight container or a heavy-duty freezer bag. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop or in the microwave. For official guidance on handling leftovers, you can refer to the USDA FSIS Leftovers and Food Safety Guide.
Common Questions About How to Make Moroccan Chicken Tagine
What if I don’t have a tagine pot?
No problem! While a traditional tagine pot is ideal for its conical shape that circulates moisture, you can achieve a very similar result using a Dutch oven or a heavy-bottomed pot with a tight-fitting lid. The key is to trap the steam to keep the chicken moist and tender.
Can I use chicken breasts instead of thighs?
You can, but chicken thighs are highly recommended for this How to Make Moroccan Chicken Tagine recipe. The higher fat content in thighs keeps the meat juicy and flavorful during the long, slow cooking process. If you use chicken breasts, reduce the cooking time by about 15-20 minutes to prevent them from drying out.
Where can I find preserved lemons?
Preserved lemons are a key ingredient for authentic flavor. You can find them in the international aisle of many larger supermarkets, at Middle Eastern or specialty food stores, or online. If you’re feeling adventurous, they are also easy to make at home with just lemons and salt!
Is this Moroccan Chicken Tagine recipe spicy?
This recipe is aromatic and flavorful, but not spicy-hot. The warmth comes from ginger, cumin, and paprika. If you’d like to add some heat, a pinch of cayenne pepper or a chopped chili can be added with the other spices.
What are the best side dishes for this recipe?
Traditionally, this How to Make Moroccan Chicken Tagine is served with fluffy couscous to soak up the delicious sauce, or with a crusty Moroccan bread called khobz. A simple side salad with a light vinaigrette also pairs beautifully.
A Flavorful Journey in Every Bite
In conclusion, learning How to Make Moroccan Chicken Tagine is a rewarding culinary adventure that brings the exotic and aromatic flavors of Morocco right into your kitchen. This recipe, with its tender chicken, briny olives, and unique preserved lemons, creates a truly memorable meal that is perfect for a family dinner or impressing guests. The process is straightforward, and the result is a deeply flavorful and satisfying dish. We hope you enjoy making this authentic tagine as much as we do. For another delightful breakfast idea, why not try our Custard Yogurt Toast Delight?
Don’t forget to explore our other recipes for more culinary inspiration. From weeknight dinners to special occasion desserts like our famous Browned Butter Chocolate Chip Cookies, we have something for everyone. Happy cooking!
You Might Also Love These Recipes
- One-Pot Chicken and Pasta – A quick and easy weeknight meal with minimal cleanup.
- Fluffy Ricotta Pancakes – Start your day with these incredibly light and delicious pancakes.
- Simple Chocolate Mousse – A decadent and airy dessert that’s surprisingly easy to make.
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How to Make Moroccan Chicken Tagine
Ingredients
- – 4 tbsp olive oil – 4 tbsp olive oil
- – 12 cloves garlic, minced – 12 cloves garlic, minced
- – 2 yellow onions, sliced thinly – 2 yellow onions, sliced thinly
- – 8–12 chicken thighs, skin on & bone in – 8–12 chicken thighs, skin on & bone in
- – 2 tbsp parsley, minced – 2 tbsp parsley, minced
- – 2 tbsp cilantro, minced – 2 tbsp cilantro, minced
- – 10–12 strands saffron (optional), bloomed with an ice cube for 15 minutes – 10–12 strands saffron (optional), bloomed with an ice cube for 15 minutes
- – 2 tsp salt – 2 tsp salt
- – 4 tsp pepper – 4 tsp pepper
- – 4 tsp ginger – 4 tsp ginger
- – 4 tsp paprika – 4 tsp paprika
- – 2 tsp cumin – 2 tsp cumin
- – 1 tsp turmeric – 1 tsp turmeric
- – 2 preserved lemons, sliced thinly – 2 preserved lemons, sliced thinly
- – 2 cups green olives – 2 cups green olives
- – 4 tbsp water – 4 tbsp water
- – couscous or Moroccan bread (khobz) to serve with – couscous or Moroccan bread (khobz) to serve with
Instructions
- 1. Prep the oven & ingredients. Start by preheating oven to 350 degrees and prepping all ingredients: mince the garlic, onion, preserved lemon, cilantro, and parsley.
- 2. Saute onions and garlic. Add half of the olive oil, plus all of the garlic and onion to the base of a large tajine or Dutch oven and sautee over medium heat until the onions begin to appear translucent (about 5-7 minutes).
- 3. Season chicken with herbs and seasonings. Turn off the heat and carefully arrange the chicken in the tajine over the onions and sprinkle with parsley, cilantro, the rest of the olive oil, bloomed saffron, salt, pepper, ginger, paprika, cumin and turmeric. Mix well with your hands until the chicken is coated with all the spices.
- 4. Arrange chicken & veggies in tajine and bake. Spread the seasoned chicken evenly around the base of your tajine. Arrange the sliced preserved lemon and olives over top. Drizzle with water, cover and bake for 1 hour and 15 minutes (or until the chicken reaches an internal temperature of 165 degrees), checking every 30 minutes or so.
- 5. Broil (OPTIONAL). Remove the tajine from the oven, set the temperature to broil and, using tongs, move the chicken from the tajine to a baking sheet, leaving behind the sauce, olives and preserved lemons. Broil the chicken, skin side up for 5-7 minutes or until the skin is golden brown and crispy. Serve immediately.
Notes
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