Moroccan Chicken Tagine

During our recent trip to Morocco, we were exposed to the best Morrocan chicken tagine there was. We had an amazing tour guide who took us into a small village and introduced us to the locals there. It was there that I learned the secrets of how to make a delicious tagine. I am sharing that with you here.

Ingredients for Moroccan Chicken Tagine

A few staples from the pantry, with the addition of a special ingredient – the preserved lemon.

Ingredients List for Moroccan Chicken Tagine

• 3 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 1 inch ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 2 bay leaves
• 6 dried apricots
• 2 preserved lemons
• 1/2 cup green olives
• 8 bone in chicken thighs
• 2 cups water
• salt and pepper to taste

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The Chicken

Let’s start with the chicken. We need to brown the chicken so it holds its shape when cooked.

• Add 3 tablespoons of oil to a pot with a tight fitting lid.
• Heat the oil to a near smoking point and place 8 chicken thighs into the pot.
• Allow them to cook for 2-3 minutes without touching them.
• Flip them over and allow them to cook for a further 2-3 minutes.
• Once both sides are cooked, remove them to a plate.

The Spices

Let’s get the base going.

• Finely chop 1 onion and 3 garlic cloves.
• Grate 1 inch of ginger.
• To the same pan, add the onions, garlic, and ginger.
• Cook for about 3-4 minutes or until they soften.
• Then add :
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 2 bay leaves
  • 6 dried apricots
  • 2 preserved lemons
  • 1/2 cup green olives

• Mix everything well and add the chicken thighs back to the pot.
• Add 2 cups of water and mix it in.

Cooking Process for Moroccan Chicken Tagine

The idea of cooking Moroccan chicken tagine is to cook it low and slow.

• Cover the pot and allow it to cook on medium low heat.
• Remember to stir it once or twice to allow for even cooking.
• Once it’s cooked, the chicken will be ready to fall off the bone, and the liquid will have dried up a little.

Serving Options

I love to serve this Moroccan chicken tagine with a starchy option:

• serve it on a bed of couscous.
• or on a bed of long grain rice.
• a crusty slice of bread goes really well with this.

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