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Moroccan Chicken Tagine with Olives and Preserved Lemons ([Traditional North African Dish])
A rich and flavorful stew originating from Morocco, typically made with chicken, olives, and preserved lemons in a clay pot.
Ingredients
Meat Category
- 1.5 kg boneless, skinless chicken thighs
- 1/4 cup olive oil
Vegetable Category
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
Spice Blend Category
- 2 tbsp ras el hanout
- 1 tsp ground cumin
- 1 tsp smoked paprika
Liquid Category
- 4 cups chicken broth
- 1 cup water
- 2 tbsp white wine (optional)
Tagine Sauce
Mix the following:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 cup chopped fresh parsley
Recipe Steps
1. Preparing the Spice Blend
In a small bowl, combine ras el hanout, ground cumin, and smoked paprika.
2. Browning the Chicken
Heat olive oil in a large clay or ceramic pot over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove from pot and set aside.
3. Sautéing Onions and Garlic
Reduce heat to medium and add more olive oil if needed. Sauté onions until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
4. Adding Aromatics and Spices
Add sliced carrots and cubed potatoes to the pot. Stir in spice blend and cook for 2-3 minutes.
5. Adding Liquid and Chicken
Pour chicken broth, water, and white wine (if using) into the pot. Return browned chicken thighs to the pot.
6. Simmering the Tagine
Bring mixture to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until chicken is cooked through and vegetables are tender.