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An Easy, Authentic, Moroccan Chicken Tagine Recipe
You can successfully cook this tagine recipe in a heavy-based saucepan. It’s a good idea to marinate the chicken pieces for an hour if you have time. Then its a matter of searing the chicken, adding most of the ingredients and allowing to simmer for 1 hour, before adding the final ingredients and a further 15 minutes of cooking. You can serve over mashed potato, or for a Moroccan touch, couscous (not gluten-free).
Servings Prep Time
4people 15minutes
Cook Time Passive Time
90minutes 60minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
90minutes 60minutes
Ingredients
Marinade for Chicken
Chicken and Vegetables
Instructions
  1. Combine the onion, garlic, cilantro, parsley, flesh of the preserved lemon (reserve the peel), ginger, turmeric, saffron, salt, white pepper and olive oil in a bowl. Combine well and then massage into the chicken quarters. Cover and place in the refrigerator and allow to marinate for 1 hour (or even overnight).
  2. Place a tagine pot (refer above) or heavy-based saucepan on a stovetop over a moderate heat. Sear the chicken pieces (in batches if you need to) for about 10 minutes, browning all sides. When all the chicken has been browned, add 1 cup of water to the chicken and bring to the boil. (If your cooking vessel doesn’t have a strong seal, use 2 cups of water and check the tagine is not too dry.) Lower the temperature and simmer gently for 1 hour.
  3. After 1 hour, the sauce should have thickened. Dice the flesh of the preserved lemon and add to the pot along with the carrots and green olives. Simmer for a further 15 minutes. Serve with mashed potatoes or couscous
https://compassandfork.com/recipe/an-easy-authentic-moroccan-chicken-tagine-recipe/
https://compassandfork.com/recipe/an-easy-authentic-moroccan-chicken-tagine-recipe/