This is a very easy Moroccan recipe especially if you own an authentic tagine cookware. However, you can also make this dish in a conventional stove top preparation using a Dutch oven or heavy bottomed pot.
You will find different variations of chicken tagine online and mine is a little different because I marinated the chicken overnight then browned them before cooking. Be warned, though, the cooking time is pretty long but it allows to bring the chicken tagine slowly to a simmer. In addition, if you don’t have all the extensive list of spices used in this recipe, you can always buy this spice; it will save you time and money.
Ingredients
Spices for the chicken
1 large white onions, minced
4 cloves garlic, finely chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
2 tsp. ginger
1 tsp. freshly ground black pepper
1 tsp. turmeric
1 tsp. paprika
1 tsp. salt
¼ tsp. saffron (this is optional)
2 lbs. chicken thighs, skin removed
1 large white onion, chopped
1 cup of Castelvetrano olives
2 lemons, quartered and seeds removed
1/3-cup olive oil
¼ cup chicken stock
Instructions
*Note: As you can see on the above picture, I tied the cilantro and parsley together into a bouquet and placed them on top of the chicken during cooking. You can always do this instead of chopping them.
- Combine onion, garlic, 1 tablespoon cilantro and fresh parsley, ginger, black pepper, turmeric, paprika, salt and saffron, and mix well. If time permits, let the chicken marinate in the fridge for several hours or overnight to soak the flavor from the spices.
- Heat a large pan over medium to medium-high heat. Once it is heated, add the olive oil. Add the chicken thighs to the pan. Cook both sides until golden brown and set aside.
- Coat the bottom of the tagine with olive oil. Arrange the chicken in the tagine
- Add chicken stock to the tagine, cover and place a diffuser over medium-low heat. Let is simmer. It usually takes 20 minutes for the tagine to reach a simmer. If you don't hear it simmer within the allowed time, you can increase the heat for 3 minutes then turn the heat to low and let is simmer for 90 minutes
- After 90 minutes, add the chopped onions and distribute them all around. Cook until meat is tender and the sauce is thick
- Add the fresh lemons and olives on top of the chicken. Cover and let it simmer for another 10-15 minutes. Sprinkle parsley over and adjust seasonings if needed
- Turn off the heat. Let the tagine cool off for about 10 minutes before serving
- Serve with couscous, rice or quinoa
Posted in Daily Meal, Main Entree