This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.
I liked using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.
Looking for another wonderful Moroccan dish, try Delicious Moroccan Chicken with Honey and Almonds
Ingredients:
3 pounds boneless, skinless Chicken Thighs, trimmed of excess fat.
3 Tbsp Olive Oil, for browning the chicken.
1 tsp Salt
1 1/2 tsp Smoked Paprika
1 1/2 tsp ground Ginger
1/2 Tbsp ground Cumin
1/2 Tbsp ground Coriander
1 1/2 tsp Turmeric
1/2 teaspoon ground Cinnamon, one whole stick for stewing.
1/8 tsp ground Cloves
1/8 teaspoon Nutmeg
Pinch of Saffron threads, crushed.
1 Onion, chopped
1/2 cup veggie or chicken broth
3 cloves Garlic, crushed and minced
1 cup pitted Green Olives
1/2 cup dried Apricots, sliced in half
1/4 cup Dates, pitted
1 preserved Lemon, insides removed and thinly sliced
Preparation:
Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture.
Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside.
Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce.
Preheat your oven to 350F/180C.
While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.
Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours.
Traditional Moroccan Chicken Tagine: A Taste of Marrakech
Ingredients
Equipment
Method
- Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture.
- Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside.
- Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce.
- Preheat your oven to 350F/180C.
- While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.
- Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours.