Moroccan Chicken Tagine
This aromatic, slow-cooked masterpiece combines tender chicken with warm spices, preserved lemons, and olives to create a dish that's both exciting and comforting.
Ingredients
- 4 chicken thighs and 4 drumsticks skin-on
- 2 large onions thinly sliced
- 3 cloves garlic minced
- 2 preserved lemons quartered (or 1 fresh lemon if preserved isn't available)
- 1 cup green olives pitted
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup fresh cilantro chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon saffron threads optional but recommended
Instructions
- Mix all the spices together in a small bowl. Pat the chicken pieces dry and rub them generously with half of the spice mixture.
- Heat olive oil in a tagine or large Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, about 5-7 minutes. Remove and set aside.
- In the same pot, lower heat to medium and add sliced onions. Cook until softened and slightly caramelized, about 10 minutes.
- Add garlic and the remaining spice mixture, cooking for another minute until fragrant.
- Return chicken to the pot and add chicken broth, preserved lemons, and olives.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour or until chicken is tender and falling off the bone.
- Garnish with fresh cilantro before serving.