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Moroccan Chicken Tagine (No Tagine Pot Needed)
Ingredients (Serves 4)
Chicken & Marinade
1 whole chicken (cut into 8 pieces) or 4–6 bone-in, skin-on thighs
3 garlic cloves, minced
1 tsp ground ginger
1 tsp paprika
½ tsp ground turmeric
½ tsp cumin
½ tsp cinnamon (optional for depth)
Salt and pepper to taste
Juice of ½ lemon
2 tbsp olive oil
Sauce & Veggies
1 large onion, finely sliced
½ cup water or chicken broth
1 tsp saffron threads or a pinch of saffron powder (optional)
1 preserved lemon, quartered (or use lemon zest & juice if unavailable)
A handful of green or purple olives
Fresh cilantro and parsley, chopped (for garnish)
Instructions
Marinate the Chicken
In a bowl, combine the chicken with garlic, spices, lemon juice, and olive oil. Let it marinate for at least 30 minutes (or overnight for maximum flavor).
Sear the Chicken
Heat a Dutch oven or deep skillet over medium heat. Sear the marinated chicken on both sides until golden brown (about 5–7 minutes per side). Remove and set aside.
Build the Base
In the same pot, add sliced onions and sauté until soft and golden. Deglaze the pan with a splash of broth or water, scraping up the flavorful bits.
Simmer & Stew
Return the chicken to the pot. Add saffron water (if using), preserved lemon, and olives. Pour in the remaining broth or water. Cover tightly and simmer on low heat for about 45–60 minutes, until the chicken is tender and the sauce has thickened.
Finish & Garnish
Taste and adjust seasoning. Garnish with chopped parsley and cilantro. For extra depth, swirl in a spoonful of butter or drizzle with more olive oil.
Serving Suggestions
Serve your Chicken Tagine with:
Warm khobz (Moroccan bread)
