Moroccian Chicken Tagine Recipe

Name: Moroccian Chicken Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon saffron thread; 1 tablespoon warm water; 1 tablespoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces; 2 tablespoons olive oil; 2 sticks cinnamon; 2 bay leaves; 1 yellow onion, thinly sliced; 1 tablespoon garlic, minced; 2 cups chicken stock; 1/2 cup golden raisin; 1/3 cup rough chopped preserved lemon; 1/4 cup rough chopped green olives; 1/4 cup toasted slivered almonds; 1/4 cup chopped of fresh mint

Servings: persons

1 teaspoon saffron thread
1 tablespoon warm water
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces
2 tablespoons olive oil
2 sticks cinnamon
2 bay leaves
1 yellow onion, thinly sliced
1 tablespoon garlic, minced
2 cups chicken stock
1/2 cup golden raisin
1/3 cup rough chopped preserved lemon
1/4 cup rough chopped green olives
1/4 cup toasted slivered almonds
1/4 cup chopped of fresh mint

1
Combine the saffron threads and water in a small bowl and allow to steep. In another small bowl, combine the kosher salt, black pepper, cumin and cardamom. Mix well, and season the chicken pieces on both sides with the spice blend.
2
Set a tagine or Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add half of the chicken pieces, skin side down, and cook until golden brown on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside while you cook the remaining chicken pieces. Remove and set aside.
3
Add the cinnamon sticks and bay leaves to the tagine and cook, stirring, for 20 seconds. Add the onions and cook, stirring occasionally, until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the stock, saffron, raisins, preserved lemons and olives to the pan and bring to a boil. Return the chicken to the pan, skin side down. Return the sauce to a boil, cover the tagine, and reduce the heat to a simmer. Cook, covered, for 15 minutes. Turn the chicken pieces to the other side and add the almonds. Continue to cook, covered, until the meat is very tender, 15 to 20 minutes longer. Garnish the chicken with the mint and serve over warm couscous in shallow bowls.

521

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 18 ingredients. The key ingredients include: 1 teaspoon saffron thread, 1 tablespoon warm water, 1 tablespoon kosher salt, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Moroccian 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.

Moroccian Chicken Tagine

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