Moroccan Chicken Tagine Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

Marinade

• 1/4 teaspoon saffron threads
• 1/2 cup chicken broth or water
• 1 preserved lemon
• 3 garlic cloves, peeled, crushed
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon Aleppo chili flakes
• 1/4 cup chopped fresh parsley
• 1/4 cup fresh cilantro
• 2 tablespoons olive oil

Tagine

• 6 chicken thighs, with skin
• 1 large yellow onion, diced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground turmeric
• 1 cup pitted green olives, halved

Directions

1. Combine saffron threads with boiling chicken broth or water in a small bowl; steep until cooled to room temperature, 20 to 30 minutes.
2. Cut the preserved lemon into quarters. Use a small knife to trim the flesh from the peel. Remove and discard any seeds, then finely chop the flesh. Transfer into a small bowl and set aside. Slice each piece of peel in half to make 8 strips and reserve them for later use.
3. To prepare the chicken, make two cuts into the skin side of each thigh, down to the bone, about 1 inch apart. Transfer the chicken into a resealable plastic bag placed inside a bowl to catch any leakage.
4. For the marinade, add the finely chopped preserved lemon flesh to a bowl. Add the garlic, salt, black pepper, paprika, cumin, ginger, Aleppo chili flakes, parsley, cilantro, and olive oil. Pour in the steeped saffron liquid and whisk thoroughly until the mixture is emulsified.
5. Pour the marinade into the bag with the chicken thighs. Massage the chicken through the bag until its evenly coated. Squeeze out any air and seal the bag tightly. Marinate in the refrigerator for 3 to 12 hours, occasionally turning and massaging the bag.
6. When ready to cook, remove the chicken thighs from the bag and place them on a plate. Scrape any excess marinade back into the bag and set it aside for later use.
7. Heat 2 tablespoons of olive oil over medium-high heat in a heavy-duty braising pan or other pan with a tight-fitting lid. Once hot, place the chicken in, skin side down. Cook for about 5 minutes, or until the skin is browned and the fat has rendered. Dont worry if the skin sticks and tears slightly, it wont affect the dish. Turn off the heat, remove the chicken from the pan, and set aside.
8. Turn the heat back up to medium-high, and add the diced onion, salt, cinnamon, and turmeric to the pan. Stir for a few minutes until the onions are translucent and softened.
9. Return the chicken thighs to the pan, skin side up, and pour over any juices from the plate. Spread the reserved marinade evenly over the chicken.
10. Once the juices in the pan begin to bubble, cover the pan tightly, reduce the heat to low, and cook for 1 hour.
11. Uncover the pan and baste the chicken with the cooking liquid. Scatter the green olives and reserved lemon peel over the chicken, then baste again.
12. Cover and cook for an additional 15 to 20 minutes, until the chicken is very tender and easily pulls away from the bone.
13. Raise the heat to medium-high and cook uncovered to reduce the cooking liquid until slightly thickened, about 5 minutes. You can leave the sauce thin and brothy, or cook it longer to create a glaze, depending on your preference.
14. Garnish with fresh parsley, cilantro sprigs, and a dusting of chili flakes.

Chef's Note

The chicken can also be browned in a nonstick pan before transferring it to a braising pan to avoid tearing the skin, if desired.

Nutrition Facts (per serving)

• Calories: 480
• Total Fat: 36g (46% Daily Value)
• Saturated Fat: 8g (42% Daily Value)
• Cholesterol: 195mg (65% Daily Value)
• Sodium: 1251mg (54% Daily Value)
• Total Carbohydrate: 6g (2% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 2g
• Protein: 37g (74% Daily Value)
• Vitamin C: 9mg (10% Daily Value)
• Calcium: 58mg (4% Daily Value)
• Iron: 3mg (14% Daily Value)
• Potassium: 506mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.