Take your taste buds on a journey to Morocco with this Chicken Tagine recipe!
This perfect recipe is a traditional Moroccan dish that you can prepare quickly . Tagine is a classic dish that adds flavor to our tables, making it ideal for busy meal days. And if you don't have a tagine pot, don't worry! You can easily make this recipe using an American or Canadian oven, or any oven safe-pot.
Ingredients:
- 1 whole chicken (about 4.5 lbs), cleaned, cut, and dried
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons dried coriander
- 2 tablespoons olive oil
- 3 onions, sliced
- 4 garlic cloves, crushed
- ¼ teaspoon turmeric
- ¼ teaspoon saffron (optional, can be replaced with a pinch of paprika)
- 1 cup water
- 1 cup chicken broth
- 1 cinnamon stick
- 1.5 cups green olives, pitted (you can use black olives if green ones are unavailable)
- 2 tablespoons preserved lemon (or the zest of 1 lemon can be used)
- 2 tablespoons lemon juice
- A bunch of fresh parsley, finely chopped
- Half a bunch of fresh cilantro, finely chopped (can be replaced with parsley if unavailable)
Preparation Steps:
Start by mixing ginger, cumin, and dried coriander in a bowl. Use half of this mixture to season the chicken pieces.
Heat olive oil in a deep pot or tagine. Cook the chicken until it is cooked through and golden brown, then transfer it to a plate and set aside.
In the same pot, add sliced onion and garlic, and sauté until they become soft.
Add turmeric, saffron, and the remaining spices, and stir for a minute. Then, add water, chicken broth, and the cinnamon stick.
Return the chicken pieces to the pot, allow the mixture to come to a boil, then transfer it to a baking dish and cover with aluminum foil.
Place the dish in a preheated oven at 200°C (about 400°F) for about an hour and a half.
Once finished, remove the dish and add lemon juice, preserved lemon, and olives, stirring gently.
