Cooked - Authentic Moroccan Chicken Tagine Recipe - New Recipe

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Home Pricing Community My Recipes

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Authentic Moroccan Chicken Tagine Recipe

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4.0

6 pieces Chicken thighs/legs, Bone-in, skin-on preferred

2 mediums Onion (sliced), Yellow or red

4 cloves Garlic (minced), Fresh

2 quarters Preserved lemons, Rinsed and chopped

1 cup Green olives, Pitted

3 tbsp Olive oil, Extra virgin

1 tbsp Ras el Hanout, Or mix of cinnamon, cumin…

1 tsp Turmeric

1 tsp Ginger

1 tsp Paprika

1 cup Chicken broth, Homemade or low-sodium

2 tbsp Fresh parsley/cilantro, For garnish

Marinate the Chicken: Combine all together the olive oil, turmeric, paprika, ginger, and ras el hanout. Rub over the chicken and let it marinate for 30 minutes.
Sauté the Aromatics: In your tagine pot or Dutch oven, sauté the onions and garlic until translucent.
Layer the Tagine: Place the marinated chicken over the onion base. Add preserved lemons and olives.
Add the Broth: Add the chicken broth, then let it come to a gentle simmer.
Slow Cook: Cover your Tajine and cook on low heat for 1.5 to 2 hours over an open flame or in a wood-fired oven. The chicken should be fall-off-the-bone tender.
Garnish and Serve: Sprinkle with chopped parsley or cilantro. Serve hot with couscous or crusty bread.

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