Moroccan Chicken Tagine
This post may contain affiliate links. Read my full disclosure policy. Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It’s company-worthy yet easy to throw together. Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It’s a company-worthy dish yet easy enough to throw together on a not-too-busy weeknight. The word tagine refers to the shallow clay vessel with a cone-shaped lid in which the dish is traditionally cooked, but you don’t need one to make it. I use a large cast-iron braiser; a wide Dutch oven or heavy covered skillet will work, too. This recipe, tweaked a bit from Cook’s Illustrated, does not call for preserved lemons, a specialty ingredient that can be difficult to find. Instead, lemon zest and fresh lemon juice add tart brightness to the dish. Serve the chicken on a platter or individual plates over a bed of couscous. What You’ll Need To Make Chicken Tagine While you can use a whole cut-up chicken for chicken tagine, my preference is to use bone-in, skin-on chicken thighs only, similar to my coq au vin recipe. The thighs provide a good amount of meat and remain tender even if slightly overcooked, and the bones and skin add depth of flavor and richness to the sauce (though the skin is removed midway through cooking). Sometimes, I pull the meat off the bone before serving — makes it easier and more appealing for the kids to eat — but serving the chicken on the bone is traditional. How To Make Chicken Tagine To begin, combine the spices in small bowl. Mix well and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven or heavy-bottomed pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes. Using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan, reduce the heat to medium, and add the onion. Cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour (the flour will thicken the sauce). Cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes. Then scatter the carrots around the chicken, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more. Add the olives, garlic-zest mixture, cilantro, and 1 tablespoon of the lemon juice. Stir to combine and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous and enjoy! More Moroccan-Style Recipes You May Like RecipeComments (441)Add Comment Recipe Comments (441) Add Comment Ingredients 1 teaspoon paprika 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ½ teaspoon ground ginger ½ teaspoon ground coriander ¼ teaspoon ground cinnamon 1 lemon 5 cloves garlic, minced 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat (see note) Salt and ground black pepper 1 tablespoon olive oil 1 large yellow onion, halved and cut into ¼-in-thick slices 2 tablespoons all-purpose flour 1¾ cups chicken broth 2 tablespoons honey 2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins ½ cup Greek cracked green olives, pitted and halved (see note) 2 tablespoons chopped fresh cilantro leaves 1 teaspoon paprika 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ½ teaspoon ground ginger ½ teaspoon ground coriander ¼ teaspoon ground cinnamon 1 lemon 5 cloves garlic, minced 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat (see note) Salt and ground black pepper 1 tablespoon olive oil 1 large yellow onion, halved and cut into ¼-in-thick slices 2 tablespoons all-purpose flour 1¾ cups chicken broth 2 tablespoons honey 2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins ½ cup Greek cracked green olives, pitted and halved (see note) 2 tablespoons chopped fresh cilantro leaves Instructions Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes. Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more. Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous. Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been ‘cracked’ or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket’s olive bar, or substitute any green olive that you like. Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added. Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes. Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more. Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous. Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been ‘cracked’ or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket’s olive bar, or substitute any green olive that you like. Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added. Pair with Nutrition Information Powered by Serving size: 1 chicken thigh Calories: 367 Fat: 13 g Saturated fat: 3 g Carbohydrates: 14 g Sugar: 7 g Fiber: 2 g Protein: 47 g Sodium: 794 mg Cholesterol: 215 mg Serving size: 1 chicken thigh Calories: 367 Fat: 13 g Saturated fat: 3 g Carbohydrates: 14 g Sugar: 7 g Fiber: 2 g Protein: 47 g Sodium: 794 mg Cholesterol: 215 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: ChickenDinnerHolidaysJewishMoroccan Chicken Dinner Holidays Jewish Moroccan