Description
A Moroccan Spiced Chicken Tagine is the kind of dish that brings both comfort and adventure to the table. Traditionally cooked in a clay tagine, this dish is slow-simmered with aromatic spices, tender chicken, dried fruits, and preserved lemons, creating a balance of savory and sweet flavors that Moroccan cuisine is famous for. Perfect for a cozy weekend meal, a family gathering, or even a festive occasion, this dish carries with it the warmth and hospitality of North African culinary traditions.
Ingredients
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2 ½ lbs (1.1 kg) bone-in chicken thighs and drumsticks
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2 tbsp olive oil
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2 onions, finely sliced
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3 garlic cloves, minced
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1-inch piece fresh ginger, grated
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp ground cinnamon
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1 tsp paprika
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1 tsp ground turmeric
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1 tsp ground ginger (optional, for deeper flavor)
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1 cup chicken broth
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1 cup canned diced tomatoes
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1 preserved lemon, rinsed and sliced (or zest of 1 fresh lemon if unavailable)
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1/2 cup dried apricots, halved
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1/3 cup green olives
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Salt and black pepper, to taste
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Fresh cilantro and parsley, chopped, for garnish
Instructions
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Heat olive oil in a heavy pot or tagine over medium heat. Add onions and cook until softened, about 5 minutes.
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Stir in garlic and fresh ginger, cooking for 1–2 minutes until fragrant.
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Add cumin, coriander, cinnamon, paprika, turmeric, and ground ginger. Stir well to coat the onions and release the spices’ aroma.
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Season chicken with salt and pepper, then add it to the pot. Brown the chicken pieces on all sides for 5–7 minutes.
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Pour in chicken broth and tomatoes, scraping up any browned bits from the bottom of the pot.
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Add preserved lemon slices, dried apricots, and olives. Stir gently to combine.
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Cover with a lid and simmer on low heat for 1–1 ½ hours, until chicken is tender and infused with the spices.
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Adjust seasoning before serving. Garnish with fresh cilantro and parsley.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes