Discover the bold and unique flavors of Moroccan cuisine with this traditional Moroccan Tagine Chicken recipe. Cooked in a clay pot with warm spices, onions, garlic, and preserved lemon, this one-pot meal is packed with aromatic flavors and tender chicken. Perfect for a cozy dinner at home or for entertaining guests, serve it with couscous or bread for a complete meal. Learn how to make this delicious and comforting stew and transport your taste buds to the exotic flavors of Morocco.

What is Moroccan Tagine Chicken?

Moroccan Tagine Chicken is a traditional North African dish that is cooked in a tagine, a clay pot with a conical lid. The dish consists of tender chicken pieces that are seasoned with a blend of warm spices like cumin, coriander, and paprika, and then cooked with onions, garlic, preserved lemon, and other ingredients like olives and raisins.

The tagine pot helps to retain moisture and infuse the chicken with all the aromatic spices and herbs, resulting in a flavorful and tender dish. Moroccan cuisine is known for its bold and unique flavors, which are created by combining sweet and savory ingredients.

Tagine Chicken is typically served with couscous or bread and is often garnished with fresh herbs like cilantro or parsley. This dish is a staple in Moroccan cuisine and is enjoyed both at home and in restaurants around the world.

Quick and Easy Moroccan Tagine Chicken

If you're looking for a delicious and easy-to-make meal that's packed with flavor, then Moroccan Tagine Chicken is definitely worth trying. This traditional dish from North Africa is cooked in a tagine, a clay pot with a conical lid, which helps to retain moisture and infuse the chicken with all the aromatic spices and herbs.

Moroccan cuisine is known for its bold flavors and unique combinations of sweet and savory ingredients. In this recipe, tender chicken thighs are seasoned with a blend of warm spices like cumin, coriander, and paprika, and then simmered with onions, garlic, and preserved lemon.

The result is a rich and comforting stew that's perfect for a cozy dinner at home or for entertaining guests. Plus, it's a one-pot meal, which means less cleanup and more time to enjoy your delicious creation. So, get ready to transport your taste buds to the exotic flavors of Morocco with this delicious Tagine Chicken recipe!

How to make Moroccan Tagine Chicken 

1. In an Accent stock pot, heat some oil and saute chopped garlic into it. Add a chicken with skin into the pot with some sliced onions. saute this for a bit till the onions are translucent.  
2. Add paprika powder, roasted cumin powder, cinnamon powder, coriander powder, freshly cracked black pepper and salt to taste in the stock pot. Stir and cook it for a while.  
3. Add some chicken stock into the stockpot with some green and black olives, chopped red bell pepper, some lemon zest and chopped coriander. Add in boiled chickpeas. Cover it with a lid and braise it at 160 degrees for 30 minutes.   
4. Finish it off with some honey and garnish with some coriander and roasted almonds. Serve it hot with some slices of bread.  

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3. Chicken 65  

Expert Tips

1. Heat the oil properly before adding anything in the pot to avoid sticking.
2. The chicken and spices should be cooked properly before adding the stock to get some flavour over them.
3. The roasted almonds add a hint of flavour but mostly a crispy and nutty texture over the whole dish.

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Moroccan Tagine Chicken

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Category

main course

Servings

3

Prep Time

10 minutes

Cook Time

4- minutes

Calories

335

Up for a unique and different chicken dish that is braised to bring the roasted flavour for your palette? Try this out.

Author:

Arjun

Ingredients

• Olive oil: 100 ml
• Chopped garlic: 2 tsp
• Sliced onions: 2 
• Smoked paprika: 1 tbsp
• Roasted cumin powder: 1 tbsp
• Cinnamon powder: 1 tsp
• Coriander powder: 1 tbsp
• Cracked black pepper: 1 tbsp
• Salt: to taste 
• Chicken stock: ½ cup
• Green olives: handful
• Black olives: handful
• Red bell pepper: 1 chopped 
• Lemon zest: 1 tsp
• Chopped coriander: handful 
• Boiled chickpeas: 1.5 cups
• Honey: 1 tbsp
• Coriander: for garnish 
• Roasted almonds: for garnish 
• Bread toasts: side serve

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Directions

1. In an Accent stock pot, heat some oil and saute chopped garlic into it. Add a chicken with skin into the pot with some sliced onions. saute this for a bit till the onions are translucent.

2. Add paprika powder, roasted cumin powder, cinnamon powder, coriander powder, freshly cracked black pepper and salt to taste in the stock pot. Stir and cook it for a while.
3. Add some chicken stock into the stockpot with some green and black olives, chopped red bell pepper, some lemon zest and chopped coriander. Add in boiled chickpeas. Cover it with a lid and braise it at 160 degrees for 30 minutes.
4. Finish it off with some honey and garnish with some coriander and roasted almonds. Serve it hot with some slices of bread.

Recipe Video