
Moroccan Chicken Tagine
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- Serves 4
- Cooks in 16.5 mins (15m prep + 1.5m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Moroccan tagine recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large, deep skillet or tagine, heat the olive oil over medium heat.
- 2.Add the chicken thighs to the skillet, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- 3.In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent, about 5 minutes.
- 4.Add the ground cumin, ground coriander, ground cinnamon, ground turmeric, paprika, saffron threads, and cayenne pepper to the skillet. Stir well to coat the onions and spices.
- 5.Pour in the canned diced tomatoes and chicken broth. Stir to combine.
- 6.Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the tagine simmer for 1 hour, or until the chicken is cooked through and tender.
- 7.Stir in the green olives, lemon juice, and honey. Season with salt and black pepper to taste.
- 8.Simmer the tagine uncovered for another 10 minutes to allow the flavors to meld together.
- 9.Garnish with fresh cilantro before serving.
- 10.Serve the Moroccan chicken tagine hot with couscous or crusty bread.
- 11.Enjoy the explosion of flavors in every bite!
lightbulb_outline Tips
- For an extra kick of flavor, add a pinch of ground cloves to the spice mixture.
- If you prefer a milder tagine, reduce the amount of cayenne pepper or omit it altogether.
- Feel free to customize the tagine by adding vegetables like carrots, bell peppers, or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.
- Serve the tagine with a side of fluffy couscous or warm crusty bread to soak up the delicious sauce.