Moroccan Chicken Tagine is one of the most famous traditional dishes in Moroccan cuisine. Our featured dish today is tender chicken, slow-cooked with aromatic spices, distinctive tangy preserved lemon, and olives that add a rich, balanced flavor. You can prepare this in a traditional tagine pot or a heavy-bottomed pot to achieve the same delicious result.
Ingredients
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Chicken:
1 whole chicken (cut into 8 pieces)
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Onion:
2 medium onions (finely chopped)
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Carrots:
2 small carrots (cut into cubes)
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Garlic:
4 cloves (whole)
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Preserved Lemon:
2 lemons (quartered and rinsed)
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Olives:
5.3 ounces (150g) green and black olives, pitted
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Olive Oil:
3 tablespoons
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Ginger:
1 teaspoon (ground)
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Turmeric:
1 teaspoon (ground)
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Cumin:
1 teaspoon (ground)
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Cinnamon:
½ teaspoon (ground)
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Chicken Broth:
2 cups (500 ml)
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Fresh Cilantro:
1 bunch (chopped)
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Salt:
To taste
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Black Pepper:
To taste
Instructions
- Heat the olive oil in a tagine pot or heavy-bottomed pot over medium heat. Add the chopped onions and whole garlic cloves, and sauté for 5 minutes until softened.
- In a small bowl, mix the ground ginger, turmeric, cumin, and cinnamon with a little water to form a paste. Add this paste to the pot and cook for 1 minute until fragrant.
- Add the chicken pieces to the pot and stir to lightly brown them on all sides.
- Pour in the chicken broth. Cover the tagine and let it simmer over low heat for 45 to 50 minutes, or until the chicken is cooked through and tender.
- During the last 15 minutes of cooking, add the preserved lemon quarters and olives. Gently stir to combine.
- Sprinkle with fresh chopped cilantro. Serve the chicken tagine hot with bread or couscous.
