Moroccan Chicken Tagine Recipe
Flavorful and fragrant, this Moroccan Chicken Tagine features preserved lemons, olives, saffron, and more!
Servings 6 people
Calories 506kcal
Ingredients
- 6 chicken thighs
- Kosher salt , to taste
- 1 tablespoon Olive oil
- 19 oz (540g) yellow onions , thinly sliced
- 1 tablespoon ground coriander
- 1 teaspoons ground white pepper
- 1 teaspoon ground ginger
- ½ teaspoon saffron threads
- ¼ teaspoon ground turmeric
- 1 ½ cups chicken stock
- 3 oz (85g) preserved lemon (rind only)
- 3 oz (85g) pitted green olives
- 4 tablespoons (60g) unsalted butter
- 1 tablespoon chopped flat-leaf parsley
- 2 teaspoons chopped cilantro
Instructions
- Generously salt the chicken thighs on all sides and let sit for about 1 hour at a room temperature.
- In a tagine or a Dutch oven, heat the olive oil and cook the chicken on both sides (3-4 minutes per side) until well browned. Remove from the pot and set aside.
- Preheat an oven to 350°F (175°C). Discard all but 2 tablespoons of the fat remaining in the pot and heat it. Add the onions and cook, stirring often, over medium heat for about 15 minutes, until golden brown.
- Add the coriander, white pepper, ginger, saffron, turmeric, and a pinch of salt to the onions and stir constantly for a few minutes. Return the chicken to the pot. Add the chicken stock and bring to a boil. Cover the pot and cook in the oven for 40 minutes.
- When done, remove the chicken thighs from the pot and return it to a burner. Simmer for about 6-8 minutes or even more if needed to reduce the sauce. Add the preserved lemons and olives. Heat them for a couple of minutes, then add the butter, parsley, and cilantro. Season with salt to taste.
- Serve the chicken thighs with some sauce, lemons, and olives over them. Enjoy!
Notes
Adapted from Mourad: New Moroccan by Mourad Lahlou
Nutrition
Calories: 506kcal