Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 4-6
Ingredients: 2 lbs (900g) chicken thighs and drumsticks, skin-on; 2 tablespoons olive oil; 2 medium onions, thinly sliced; 4 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1 preserved lemon, rinsed and chopped; 1 cup green olives, pitted; 1/2 cup chicken broth; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste

Instructions

Season the chicken

Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on all sides.
Brown the chicken

Heat olive oil in a large tagine or Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken pieces on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
Prepare the aromatics

Reduce heat to medium and add sliced onions to the same pot. Cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add the spices

Stir in all the ground spices (cumin, coriander, ginger, cinnamon, and turmeric). Toast the spices in the oil for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Combine and simmer

Return the chicken to the pot and add the chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook for about 45 minutes, until the chicken is tender and nearly falling off the bone.
Add preserved lemon and olives

Add the chopped preserved lemon and olives to the pot. Continue to simmer, uncovered, for another 15 minutes to allow the flavors to meld and the sauce to reduce slightly.
Finish the dish

Taste and adjust seasoning with salt and pepper if needed. Sprinkle with fresh cilantro and parsley just before serving.

Moroccan Chicken Tagine

Ingredients

Instructions

Nutritional Information