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Chicken Tagine

A slow-simmered Moroccan chicken dish infused with spices, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs with skin They hold flavor well.
  • 2 medium onions Chopped.
  • 4 cloves garlic Minced.
  • 2 tablespoons olive oil For sautéing.
  • 2 cups chicken broth Low sodium recommended.
  • 1 medium preserved lemon Chopped.
  • 1/2 cup green olives Pitted.
Spices
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • a pinch saffron If available.
Optional Additions
  • 1/2 cup dried apricots Chopped, optional.
  • 1/2 cup dates Chopped, optional.

Method
 

Preparation
  1. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
  2. Add chopped onions and sauté until they start to soften.
  3. Stir in minced garlic and cook for another minute.
  4. Add spices (cumin, ginger, turmeric, cinnamon, paprika, and saffron) and stir to combine.
  5. Seal the chicken thighs skin-side down in the pot until browned, then flip.
Cooking
  1. Pour in chicken broth, add olives, preserved lemon, and any optional dried fruits.
  2. Cover and let simmer on low heat for about 60 minutes, until chicken is tender and falls off the bone.

Notes

This dish can be served over couscous or rice. Store leftovers in the fridge for up to 3 days. It may taste even better the next day.