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Updated: Apr 29
A simple step-by-step recipe for a traditional Chicken Tagine from Morocco.
This Moroccan Chicken Tagine is the perfect meal for a large gathering or Sunday dinner! It is so easy to make! All you need is a cast iron pot or a Dutch Oven -- if you don't have a traditional Moroccan clay pot.
This dish is very aromatic and the exotic spices, apricot and olives makes an explosion of flavors in your mouth.
Traditionally, this dish is served over couscous. I substituted that for rice and boiled potatoes.
Prep time: varies
Cooking time: About 75 minutes
Serves 8 to 10
Preserved lemons are a must for this recipe. They add much flavor. Below is how to make your own. Make the preserve lemons at least a week ahead of making the tagine.
3 lemons (quartered)
1/4 cup of salt
Set over to 250 degrees F / 121 degrees C.
Place the quartered lemons a non-reactive baking dish.
Cover them with water.
Bake them in the oven for 3 hours.
Put the lemons and brine in a Mason jar and seal. They will last up to 6 months.
8 - 10 pieces of chicken with skin and bones (thighs or a whole chicken broken into smaller pieces)
2 preserved lemons
Moroccan Spice Blend (1 tbs salt, 1 tsp paprika, 1 tsp ginger, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp cinnamon)
10 cloves of garlic
1 large Spanish Onion
0.06 oz /1.7 g Saffron
Fresh Coriander (Cilantro)
2 cups of dried (desiccated) apricots
1 cup Green Olives (pitted)
1/4 cup of Vegetable Oil or Olive Oil
1.5 cups of water
In the food processor mix 1/2 onion, garlic, oil, and Moroccan Spice Blend.
Pureé. Set aside.
Remove the pulp of 2 preserved lemons and set the lemon grind aside for later use.
Add the lemon pulp to the pureé. Set aside.
Place the chicken in n a large mixing bowl.
Add the pureé and mix well. Chicken at this point will turn yellow.
At this point you can either allow the chicken to marinate for 24 hours in the refrigerator for deeper flavor or just cook right away.
Place the chicken in a dutch over or a deep cast iron pan making sure all the marinade is added as well.
Add the Saffron and the water.
Remove the stems from the coriander (cilantro) and the parsley.
Reserve the rest for later use.
Tie all the stems together and drop in the pot with the chicken.
Place pot on the stove and bring contents to a boil.
Reduce heat to low and simmer covered for 45 minutes.
After 45 minutes, remove the chicken from the pot leaving the sauce in the dutch oven.
Chop the lemon grinds and the remaining parsley and coriander. Add to the sauce.
Add the apricots and olives and bring to a boil.
Let the sauce reduce by half for about 8 - 10 minutes.
Scoop the sauce and pour over the chicken.
Serve and Enjoy!