Moroccan Chicken Tagine

by Keesha
Moroccan Chicken Tagine

The first thing that comes to my mind when I think about authentic North African cuisine is the Moroccan tagine. Morocco is famous for creating some of the best dishes in the region and their spice-rich flavors just taste fantastic! This recipe is for a chicken tagine with chickpeas, olives and dried fruits.

Moroccan Chicken Tagine
The first thing that comes to my mind when I think about authentic North African cuisine is the Moroccan tagine. Morocco is… African Moroccan Chicken Tagine European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion, sliced
  • 1 tablespoon ghee
  • 5 cloves garlic, chopped
  • 1/2 cup canned chickpeas, drained
  • 1 1/2 cup broth or water
  • 12 green olives, seeded
  • 12 black olives, seeded
  • 1 tablespoon sugar
  • 3 pieces pickled lemons
  • 1/2 teaspoon saffron
  • 10 pieces dried apricots
  • a handful raisins
  • 7 chicken thighs, rubbed with the chicken spice mixture
  • Spices:
  • 2 whole cloves
  • 12 pieces cardamom
  • 6 pieces anise
  • 6 kernels black pepper
  • 2 sticks cinnamon
  • Chicken:
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon dry ground coriander
  • 1 teaspoon ginger powder
  • 1 teaspoon paprika
  • 1 tablespoon salt
  • 2 tablespoons flour
  • Garnish:
  • Pistachio
  • Slivered almonds

Instructions

Preheat oven to 180 degrees Celsius

In a large bowl, mix the cinnamon, cumin, turmeric, dry ground coriander, ginger powder, paprika, salt, flour, and 1 tablespoon of oil.

Heat the ghee over medium-high heat then add the onions and let it cook for a few minutes

Add garlic, saffron and the all the whole spices and continue cooking for a few more minutes.

Add the marinated chicken thighs and cook over medium-high flame for 10 minutes, until golden brown.

Then add the broth and chickpeas to the pot and let it simmer for 3 minutes

Pour the chicken mixture into a tagine or a large Dutch oven or casserole.

Cover the tagine with aluminum foil, and bake on 180 degrees for 20 minutes

Decrease oven temperature to 140 degrees Celsius and bake for 30 more minutes

Take the tagine out carefully, then add raisins, olives, dry apricots, a dash of black pepper and a dash of paprika to the dish

Let sit for 10 minutes, then garnish with pistachios, slivered almonds and serve.

Notes

The tagine can also be served with roasted vegetables and white rice, or it can be accompanied by pita bread and a salad.

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