How To Make Moroccan Chicken Tagine Recipe

I recently crafted a flavorful Moroccan Chicken Tajine that celebrates tender bone in chicken thighs with spices like ginger, cumin, paprika, turmeric, and a hint of cinnamon. Enhanced with preserved lemon and green olives along with fragrant onions and garlic, this Moroccan Dishes recipe is a delightful blend of tradition and spice.

I recently decided to try making a real Moroccan Chicken Tagine that packs a ton of flavor. I start with 8 bone in chicken thighs, skin on, seasoned with salt and pepper, and then I sear them in 3 tbsp olive oil until they get that nice brown color.

Next, I add a large thinly sliced onion and 4 minced garlic cloves to the pan and let them soften. Then, I mix in a blend of spices like 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, and a pinch of cinnamon that remind me of some of the best Arabisk Mad twists.

I then pour in 1 cup of chicken broth to create a rich sauce, along with a preserved lemon quarter and a cup of green olives. To finish, I toss in a handful each of chopped fresh cilantro and parsley, then serve over a bed of couscous.

This recipe really makes you look forward to each bite.

Why I Like this Recipe

I like this recipe because the mix of spices like cumin, ginger, paprika and turmeric really give the chicken a bold, unique flavor that makes every bite interesting. I also love that the preserved lemon and olives add a tangy kick that balances out the savory sauce. Another thing is that the chicken gets so tender after slow simmering, it practically melts in your mouth. And I gotta admit, the whole dish is really easy to put together, plus it fills my kitchen with an amazing aroma when it’s cooking.

Ingredients

• Bone in Chicken Thighs: They offer a solid hit of protein and fat which make the dish feel hearty and rich.
• Preserved Lemon: This ingredient gives a tangy, salty kick and a burst of aromatic flavor.
• Green Olives: They bring a briny taste and healthy fats that balance the spices perfectly.
• Onion: Adds natural sweetness and fiber, helping to build a rich, flavorful sauce.
• Olive Oil: It helps to bind everything together while adding a smooth texture and subtle flavor.

Ingredient Quantities

• 8 bone in chicken thighs, skin on
• Salt, to taste
• Black pepper, to taste
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• A pinch of cinnamon
• 1 cup chicken broth
• 1 preserved lemon, rinsed, pulp removed and quartered
• 1 cup green olives, pitted
• A handful of chopped fresh cilantro
• A handful of chopped fresh parsley

How to Make this

1. First, season the 8 bone in chicken thighs with salt and pepper on both sides.

2. Heat 3 tbsp of olive oil in a large heavy pot over medium-high heat and place the chicken thighs skin-side down until they get a nice golden brown color. Remove the chicken and set aside.

3. In the same pot, add the thinly sliced onion and minced garlic, then cook them on medium heat until the onions become soft.

4. Now add 1 tsp ginger, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric and a pinch of cinnamon to the onions and garlic. Stir for about a minute so the spices get fragrant.

5. Pour in 1 cup of chicken broth and use a spoon to scrape any browned bits off the bottom of the pot.

6. Return the browned chicken thighs back into the pot and give them a quick stir so they’re partly coated with the spiced broth.

7. Add the quartered preserved lemon (after rinsing and removing the pulp) and 1 cup of green olives.

8. Bring everything to a simmer and then cover the pot. Let this cook on low heat for 45 minutes to 1 hour, until the chicken is really tender.

9. Stir in a handful each of chopped fresh cilantro and parsley, saving a little extra for garnish.

10. Finally, serve the warm tagine over couscous and sprinkle the rest of the herbs on top. Enjoy your delicious Moroccan Chicken Tagine!

Equipment Needed

1. Large, heavy pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Wooden spoon
7. Tongs
8. Saucepan or small pot for couscous
9. Bowl for prepping chopped herbs

FAQ

How To Make Moroccan Chicken Tagine Recipe Substitutions and Variations

• If you don’t have chicken thighs, try using drumsticks since they still bring that rich flavor
• If you can’t get preserved lemon, a mix of lemon zest and a few drops of vinegar works decently
• If olive oil is scarce, you can substitute with avocado oil which has a subtle flavor
• If chicken broth isn’t available, vegetable broth or water with a bouillon cube can do the trick
• If you are out of green olives, you might use black olives or even capers for that briny kick

Pro Tips

1. Make sure the chicken skin is dry before browning so it gets really crispy, instead of stewing in its own juices.
2. Let the spices fry just a little bit with the onions and garlic to really bring out their flavor, but dont overdo it so they dont burn.
3. When you cover the pot, be sure its really tight to keep all the moisture in and tenderize the chicken perfectly.
4. Try tossing in extra fresh herbs at the very end if you want an extra burst of green flavor even though the recipe calls for just a handful.