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Moroccan Chicken Tagine

Moroccan chicken tagine and couscous
4 servings
60 minutes
15 m prep + 45 m cook

Moroccan Chicken Tagine

A classic Moroccan dish that is sweet, spicy and tangy all in one. Great for sharing or to have leftovers for the next day!

Ingredients

1 teaspoon paprika

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/2 a lemon

5 cloves garlic, minced

Skin on chicken thighs (bone-in preferred but you can use either)

Salt and pepper

1 tablespoon olive oil

1 large white onion, halved and cut into thick slices

2 tablespoons all-purpose flour

1-3/4 cups chicken broth

2 tablespoons honey

2 large or 3 medium carrots, peeled and cut into coin sizes

1/2 cup Greek green or black olives, pitted and halved 

2 tablespoons of fresh coriander leaves

Method

  1. Combine the spices in a bowl and set aside. Zest the lemon and set aside. Mince the garlic and set aside. In a separate bowl combine 1 teaspoon of the minced garlic and 1 teaspoon of lemon zest and set aside.
  2. Preheat a large dutch oven dish or thick pan with olive oil. Season the chicken with salt and pepper. Once the oil is hot brown the chicken on all sides using a pair of tongs, this should take about 4 minutes per side. Transfer the chicken to s separate dish and set aside.
  3. Leave the chicken juices in the dish and lower the temperature to a medium-high heat. Add the thick sliced onions and brown for about 5 minutes. Add the minutes garlic and cook for about 30 seconds to 1 minute, making sure the garlic doesn’t burn. Then add the spices, flour and a drop of water and cook for 1 minute. Pour in the broth, honey lemon zest and a good pinch of salt, combining everything so nothing sticks to the bottom of the pan. Add the chicken, reduce the heat to medium-low, cover and simmer for 10 minutes.
  4. Add the carrots and simmer on the same heat for a further 10 minutes.
  5. Stir in the olives, reserved garlic/lemon zest mixture, coriander leaves and a squeeze of lemon juice. Best served with couscous and some green beans.

Note: You can use any chicken cuts, however the bone-in thigh gives extra flavour and as it’s boiled it falls off the bone quite easily without drying out. If you are looking for a meat substitute, you can semi-boil potatoes cut into quarters and add these when you add the carrots.

Recipe by Jenn Segal

Moroccan Chicken Tagine

A classic Moroccan dish that is sweet, spicy and tangy all in one. Great for sharing or to have leftovers for the next day!

Moroccan chicken tagine and couscous
4 servings
60 minutes
15 m prep + 45 m cook

Ingredients

1 teaspoon paprika

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/2 a lemon

5 cloves garlic, minced

Skin on chicken thighs (bone-in preferred but you can use either)

Salt and pepper

1 tablespoon olive oil

1 large white onion, halved and cut into thick slices

2 tablespoons all-purpose flour

1-3/4 cups chicken broth

2 tablespoons honey

2 large or 3 medium carrots, peeled and cut into coin sizes

1/2 cup Greek green or black olives, pitted and halved 

2 tablespoons of fresh coriander leaves

Method

  1. Combine the spices in a bowl and set aside. Zest the lemon and set aside. Mince the garlic and set aside. In a separate bowl combine 1 teaspoon of the minced garlic and 1 teaspoon of lemon zest and set aside.
  2. Preheat a large dutch oven dish or thick pan with olive oil. Season the chicken with salt and pepper. Once the oil is hot brown the chicken on all sides using a pair of tongs, this should take about 4 minutes per side. Transfer the chicken to s separate dish and set aside.
  3. Leave the chicken juices in the dish and lower the temperature to a medium-high heat. Add the thick sliced onions and brown for about 5 minutes. Add the minutes garlic and cook for about 30 seconds to 1 minute, making sure the garlic doesn’t burn. Then add the spices, flour and a drop of water and cook for 1 minute. Pour in the broth, honey lemon zest and a good pinch of salt, combining everything so nothing sticks to the bottom of the pan. Add the chicken, reduce the heat to medium-low, cover and simmer for 10 minutes.
  4. Add the carrots and simmer on the same heat for a further 10 minutes.
  5. Stir in the olives, reserved garlic/lemon zest mixture, coriander leaves and a squeeze of lemon juice. Best served with couscous and some green beans.

Note: You can use any chicken cuts, however the bone-in thigh gives extra flavour and as it’s boiled it falls off the bone quite easily without drying out. If you are looking for a meat substitute, you can semi-boil potatoes cut into quarters and add these when you add the carrots.

Recipe by Jenn Segal

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