Moroccan Chicken Tagine Recipe: A Fragrant North African Feast in One Pot

Chicken Tagine is a cornerstone of Moroccan cuisine, named after the conical clay pot in which it is traditionally prepared. This dish is a slow-cooked stew that blends sweet, savory, and tangy flavors with tender meat and vibrant spices. Its magic lies in the balance of ingredients—cumin, turmeric, and ginger infuse the chicken while preserved lemons and olives add an unmistakable citrusy punch. While a traditional tagine pot enhances the depth of flavor, you can also make this dish perfectly in a heavy-bottomed Dutch oven or skillet with a lid.

Ingredients (Serves 4):

• 1 whole chicken (cut into 8 pieces) or 4 bone-in chicken thighs

• 2 tablespoons olive oil

• 1 large onion, finely sliced

• 3 cloves garlic, minced

• 1 teaspoon ground turmeric

• 1 teaspoon ground ginger

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cumin

• 1 teaspoon paprika

• Salt and pepper to taste

• 1 preserved lemon, quartered (or 1 fresh lemon if unavailable)

• 1 cup green or purple olives (pitted)

• 1/2 cup chicken broth or water

• Fresh cilantro or parsley for garnish

Instructions:

1. Marinate the Chicken:
   In a bowl, mix turmeric, ginger, paprika, cumin, salt, pepper, and 1 tablespoon of olive oil. Rub this mixture onto the chicken pieces. Let it marinate for 30 minutes at room temperature or refrigerate for up to 2 hours.

2. Sauté the Aromatics:
   Heat olive oil in a tagine or Dutch oven over medium heat. Add sliced onions and garlic. Sauté until softened and fragrant, about 5 minutes.

3. Brown the Chicken:
   Place the chicken pieces skin-side down in the pot and brown them lightly on each side for about 4 minutes per side. This adds a deeper flavor to the finished dish.

4. Add Remaining Ingredients:
   Tuck preserved lemon pieces and olives around the chicken. Pour in the chicken broth and sprinkle the cinnamon on top. Cover the pot tightly with a lid.

5. Slow Simmer:
   Lower the heat and let the tagine simmer gently for 45 minutes to 1 hour, until the chicken is tender and fully cooked. Check occasionally and add a bit of water if the sauce gets too thick.

6. Garnish and Serve:
   Once cooked, sprinkle chopped parsley or cilantro on top. Serve directly from the pot to preserve the aroma and moisture.

Serving Suggestions:

Traditionally, Moroccan Chicken Tagine is served with warm, crusty bread like khobz or with fluffy couscous. A side salad of orange slices and olives or a cucumber yogurt dip complements the spice beautifully.