Moroccan Chicken Tagine Recipe

Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole large chicken, cut into 8 pieces; 5 tablespoons olive oil, divided; 1 large bunch fresh cilantro, chopped; 1 teaspoon cinnamon; ½ teaspoon saffron; 2 tablespoons sea salt; 2 onions, chopped, divided; 5 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon paprika; 1 teaspoon turmeric; water; 2 tablespoons olive oil; ¼ cup green olives, pitted; 3 small preserved lemons, pulp removed (can substitute 2 tablespoons lemon juice)

Servings: persons

1 whole large chicken, cut into 8 pieces
5 tablespoons olive oil, divided
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
½ teaspoon saffron
2 tablespoons sea salt
2 onions, chopped, divided
5 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
water
2 tablespoons olive oil
¼ cup green olives, pitted
3 small preserved lemons, pulp removed (can substitute 2 tablespoons lemon juice)

1
Rinse and dry chicken with a paper towel.
2
For the marinade: In a large bowl, mix three tablespoons olive oil, cilantro, cinnamon, saffron, salt, half the onions, garlic, cumin, ginger, paprika and turmeric.
3
Mix thoroughly and add a little water to make a paste.
4
Roll the chicken pieces into the marinade and allow to stand for 10 to 15 minutes.
5
To cook, heat the tagine base on medium heat and add 2 tablespoons of olive oil.
6
Drop in the chicken and pour excess marinade juices over the top.
7
Add the remaining onions, olives and chopped preserved lemons.
8
Place the lid on the base, bring to a boil and immediately reduce to a simmer.
9
Simmer on low for 50 minutes to 1 hour.
10
(While chicken is cooking excess juices will bubble up and pool around the edges of the tagine; just carefully ladle the juice out into a bowl.
11
).
12
When the chicken is done, transfer the bowl of juices to a saucepan and cook on high, reducing the liquid for about 5 minutes, basically making a gravy.
13
Serve on top of the chicken.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole large chicken, cut into 8 pieces, 5 tablespoons olive oil, divided, 1 large bunch fresh cilantro, chopped, 1 teaspoon cinnamon, and more.

Yes, Moroccan Chicken Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Tagine

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