Description
Experience the aromatic journey of Moroccan Chicken Tagine, featuring tender chicken thighs simmered in a medley of spices, preserved lemons, and olives.
Ingredients
Scale
- 2 tbsp Olive oil
- 6 cloves Garlic (minced)
- 1 Yellow onion (thinly sliced)
- 4–6 Chicken thighs (bone-in, skin-on)
- 1 tbsp Fresh parsley (minced)
- 1 tbsp Fresh cilantro (minced)
- 5–6 strands Saffron (bloomed with ice cube for 15 mins)
- 1 tsp Salt
- 2 tsp Black pepper
- 2 tsp Ground ginger
- 2 tsp Paprika
- 1 tsp Ground cumin
- 0.5 tsp Turmeric
- 1 Preserved lemon (thinly sliced)
- 1 cup Green olives
- 2 tbsp Water
Instructions
- Prepare Your Ingredients: Gather all your ingredients, chop the onion, garlic, and herbs, and bloom your saffron in an ice cube for about 15 minutes.
- Heat the Oil: In your tagine or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and let them soften for about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant. Add the ground ginger, paprika, cumin, turmeric, salt, and black pepper.
- Sear the Chicken: Increase the heat to medium-high. Add the skin-on chicken thighs to the pot, browning them on each side for about 5-7 minutes.
- Simmer the Flavor-Bomb: Once the chicken is golden, pour in the water and scrape up any bits stuck to the bottom. Toss in the saffron, preserved lemon, and green olives. Reduce the heat to low, cover, and let simmer for 45-50 minutes.
- Finish and Garnish: After the chicken is tender, stir in the fresh parsley and cilantro. Adjust seasoning if necessary.
- Serve and Enjoy: Serve with fluffy couscous or warm crusty bread.
Notes
This dish tastes even better the next day! Make-ahead for deeper flavors. For a lighter option, substitute chicken thighs with chicken breasts.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg