If you have ever dreamed of diving into a dish that is rich with aromatic spices, tender chicken, and the sunny bursts of lemon and olives, then you’re going to fall head over heels for this Moroccan Chicken Tagine Recipe. This classic Moroccan stew brings together the warmth of cumin, coriander, and cinnamon, combined with the freshness of cilantro and the subtle sweetness of honey and carrots. It’s comfort food elevated, bursting with colors and flavors that will transport your taste buds straight to a bustling Moroccan market. Whether it’s a family dinner or you’re looking to impress friends, this dish never fails to delight and linger in your memory.
Ingredients You’ll Need
The magic of this Moroccan Chicken Tagine Recipe lies in a handful of simple yet powerful ingredients that work together to build depth and character. Each item, from the fragrant spices to the juicy lemons, plays a vital role in crafting both the flavor and texture of the dish.
- Paprika: Adds a subtle smoky sweetness that enhances the overall spice blend.
- Ground cumin: Brings earthy warmth and authentic Moroccan flair.
- Cayenne pepper: Introduces a gentle heat to awaken the palate.
- Ground ginger: Imparts a bright, slightly peppery undertone to balance the richness.
- Ground coriander: Offers a citrusy, floral note to lift the stew.
- Ground cinnamon: Adds a hint of sweetness and warmth for complexity.
- Lemon: Both zest and juice infuse the dish with fresh acidity and brightness.
- Garlic cloves: Minced to build savory depth throughout the sauce.
- Bone-in, skin-on chicken thighs: Provide juicy, flavorful meat that stays tender during cooking.
- Salt and ground black pepper: Essential seasonings that bring all the flavors together.
- Olive oil: Used for browning the chicken and sautéing aromatics.
- Yellow onion: Adds sweetness and body to the stew as it caramelizes.
- All-purpose flour: Helps thicken the sauce for a luscious finish.
- Chicken broth: Forms the flavorful base of the stew’s sauce.
- Honey: Adds a touch of natural sweetness to balance spices and acidity.
- Carrots: Bring color, texture, and a gentle sweetness.< /li>
- Greek cracked green olives: Lend a briny, tangy pop that’s iconic to tagines.
- Fresh cilantro leaves: Provide a bright, herbaceous finish for garnish.
How to Make Moroccan Chicken Tagine Recipe
Step 1: Prepare the spices and lemon
Combining the spices first not only saves time but awakens their aromas, setting a fragrant foundation for the dish. Grating lemon zest with fresh garlic creates a neat little burst of brightness that you’ll add at the end to truly brighten the stew and lift the flavors.
Step 2: Brown the chicken
Season each chicken thigh generously, then sear them skin-side down in hot olive oil until the skin turns deep golden and crisp. This process develops intense flavor through caramelization, and even though the skin is removed later, the delicious fond it leaves behind enhances the sauce.
Step 3: Build the base with onions and spices
Reduce the heat and caramelize your onions gently, allowing their natural sugars to develop without burning. Adding garlic, spices, and flour at this stage coats everything evenly and thickens the sauce while ensuring a complex flavor base. Pour in the chicken broth and honey, stirring through those golden bits stuck in the pan—this blend is what makes the tagine luxuriously rich and savory-sweet.
Step 4: Simmer the chicken and carrots
Return the chicken along with any juices back to the pot, and tuck in the carrots. The slow simmer lets the chicken become unbelievably tender, while the carrots add a fresh pop of texture and natural sweetness. Covering the tagine allows the flavors to meld beautifully.
Step 5: Add olives, herbs, and final touches
Stir in the cracked green olives and the reserved lemon-garlic mixture right before serving, along with cilantro and a squeeze of fresh lemon juice. These finishing touches elevate the dish beautifully with bursts of tang and herbaceous brightness, rounding out your Moroccan Chicken Tagine Recipe perfectly.
How to Serve Moroccan Chicken Tagine Recipe
Garnishes
Brighten your tagine with a sprinkle of chopped fresh cilantro, maybe a few more lemon wedges, or even a handful of toasted slivered almonds for crunch. These simple additions make each serving feel special and add layers of texture and flavor.
Side Dishes
Couscous is the traditional and perfect partner for this dish, soaking up the rich sauce effortlessly. You might also enjoy it with fluffy rice, crusty bread, or even creamy mashed potatoes to scoop up every last bit of that flavorful sauce.
Creative Ways to Present
Serve your tagine in a rustic clay or cast-iron pot to bring an authentic touch to the table. Alternatively, portion into shallow bowls topped with vibrant garnishes, creating a beautiful and inviting presentation that invites guests to dive right in.
Make Ahead and Storage
Storing Leftovers
After cooking the carrots step, this Moroccan Chicken Tagine Recipe can be refrigerated for up to two days. Keeping it chilled preserves the deep flavors, making your next meal just as delicious as the first.
Freezing
Once cooled, freeze the tagine in airtight containers for up to three months. Freezing locks in the aroma and taste, so you can enjoy this flavorful dish any time you want a quick and comforting meal.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Add the olives, lemon juice, and fresh cilantro only after warming to maintain their fresh character and bright notes.
FAQs
Can I use chicken breasts instead of thighs?
While chicken thighs offer more flavor and stay tender during slow cooking, you can use breasts if necessary. Just be careful not to overcook them, as breasts can dry out more easily. Adjust cooking time accordingly.
What can I substitute for cracked green olives?
If cracked green olives are hard to find, any pitted green olive will work. You can also try Castelvetrano olives, which are milder and buttery, to give a different but still delightful flavor.
Is this recipe truly made in a tagine?
Traditional Moroccan tagines are cooked in a special clay pot, but this recipe uses a heavy Dutch oven or heavy-bottomed pan, which simulates the slow, even cooking. If you have a tagine, it will work wonderfully too.
Can I make this recipe vegetarian?
For a vegetarian version, you can swap chicken for hearty vegetables like eggplant, zucchini, and chickpeas, simmered in the same aromatic sauce. Adjust cooking times as veggies cook faster than chicken.
How spicy is this dish?
The dish has a gentle warmth from the cayenne pepper, balanced by honey and citrus. You can adjust the cayenne to your heat preference or omit it if you want a milder flavor profile.
Final Thoughts
This Moroccan Chicken Tagine Recipe is a wonderful journey into the heart of Moroccan cuisine, offering a perfect balance of spices without overwhelming heat, and a beautiful harmony of textures and colors. Sharing this dish is like sharing a warm hug from the bustling streets of Marrakech right on your dinner table. I can’t wait for you to try it and discover how effortlessly delicious and comforting it is!
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Moroccan Chicken Tagine Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Description
This Moroccan Chicken Tagine recipe features tender, flavorful chicken thighs braised with a fragrant blend of traditional Moroccan spices, bright lemon zest, garlic, and hearty vegetables like carrots and olives. Cooked slowly in a heavy-bottomed pan, the dish develops deep, complex flavors perfect for serving with couscous, making it an authentic, comforting North African meal.
Ingredients
Spices and Seasonings
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- Salt and ground black pepper (approximately 2 teaspoons salt and ½ teaspoon pepper for seasoning chicken, plus ¼ teaspoon salt for sauce)
Main Ingredients
- 1 lemon (zested and juiced)
- 5 cloves garlic, minced
- 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat
- 1 tablespoon olive oil
- 1 large yellow onion, halved and cut into ¼-inch-thick slices
- 2 tablespoons all-purpose flour
- 1¾ cups chicken broth
- 2 tablespoons honey
- 2 large or 3 medium carrots, peeled and cut into ½-inch-thick coins
- ½ cup Greek cracked green olives, pitted and halved
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Prepare Spices and Lemon: Combine the paprika, cumin, cayenne pepper, ground ginger, coriander, and cinnamon in a small bowl and set aside. Zest the lemon and combine 1 teaspoon of the zest with 1 minced garlic clove; set this mixture aside for later use.
- Brown the Chicken: Season both sides of the chicken thighs with 2 teaspoons salt and ½ teaspoon ground black pepper. Heat olive oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until it begins to smoke. Brown the chicken skin-side down in a single layer until deep golden brown, about 5 minutes. Flip and brown the other side for an additional 4 minutes. Transfer the chicken to a plate, let cool enough to handle, then peel off and discard the skin. Pour off all but 1 tablespoon of fat from the pan.
- Cook Onion and Garlic: Reduce heat to medium. Add the sliced onions to the pan and cook, stirring occasionally, until browned at the edges but still holding shape, about 5 to 7 minutes. Add a few tablespoons of water if the pan begins to get too dark. Add the remaining minced garlic and cook for 30 seconds until fragrant.
- Add Spices and Make Sauce: Stir in the prepared spice mix and flour, cooking while stirring constantly for about 30 seconds until fragrant. Pour in the chicken broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping up any browned bits from the bottom of the pan. Return the chicken pieces along with any accumulated juices to the pan, reduce heat to medium-low, cover, and simmer for 10 minutes.
- Add Carrots and Continue Cooking: Add the carrot slices, cover, and simmer until chicken is cooked through and carrots are tender-crisp, approximately 10 more minutes.
- Finish with Olives and Herbs: Stir in the cracked green olives, lemon zest-garlic mixture, chopped fresh cilantro, and 1 tablespoon lemon juice. Taste the sauce and adjust seasoning with salt, pepper, or additional lemon juice if needed. Serve hot, ideally accompanied by couscous.
- Notes on Preparation and Make-Ahead: When trimming chicken thighs, simply remove any excess fat or skin quickly with kitchen shears as the skin will be removed during cooking and fat mostly drained. Cracked green olives can be found at specialty olive bars or substituted with your preferred green olives. The prepared dish can be refrigerated after cooking the carrots for up to 2 days; gently reheat on the stove before adding the olives and final ingredients.
Notes
- Trim chicken thighs lightly; skin is removed mid-cooking and most fat drains off.
- Cracked green olives are olives split before curing; can substitute any green olive variety.
- Make-ahead tip: Refrigerate after cooking carrots for up to 2 days; reheat gently before adding olives and fresh lemon-cilantro finish.
- Serve with couscous for a traditional pairing.
