How to make Moroccan Chicken Tagine Recipe?
Moroccan Chicken Tagine is a traditional Moroccan dish that is quite popular in the Middle East. It’s often served for dinner, but can also be made as a side dish.
This is a simple Moroccan chicken tagine recipe that is extremely easy to make and delicious. It makes a great meal for one or multiple people.
About the recipe
The Moroccan Chicken Tagine is a hearty and flavorful dish made with chicken, vegetables, and a unique spice blend.
Moroccan Chicken Tagine is a dish inspired by North Africa, but it was first introduced to the United States by an American expat living in Morocco.
This recipe for Moroccan Chicken Tagine is about as authentic as it gets with its core ingredients – carrots, onions, garlic, olive oil and chicken. It includes all of the essential spices like cumin seed and coriander seed as well as cinnamon sticks and bay leaves.
“Moroccan Chicken Tagine” is a recipe that teaches us how to cook a traditional Moroccan dish.
Chicken tajine is traditionally made with stewed chicken slow-cooked in a spiced tomato sauce with onions, garlic and lemon juice. The dish comes from North Africa and has been adopted by people all over the world.
Moroccan Chicken Tagine also known as tagine, is a delicious dish with many health benefits and nutritional value. It can be challenging to prepare, but it’s worth the time and effort.
Moroccan Chicken Tagine recipe can be found on the side of a can of chickpeas. It has been used for centuries to heal and restore health and well-being. The chicken tajine can be used for many other recipes as well that typically use chickpeas, such as the Moroccan Chickpea Stew or Moroccan Chickpea Salad.
With its high protein, fiber, and iron content, the dish is a nutritional powerhouse. Serve this meal with a side of steamed vegetables and your family will be full for hours on end.
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|PREP TIME||COOK TIME||TOTAL TIME|
|25 mins||90 mins||1h 15 mins|
|Fast Food, Snack||Moroccan||4 to 6 yields||521 kcal|
- 1 to 2 preserved lemons, quartered and seeds removed
- 1 whole chicken, cut into pieces, skin removed, back discarded or reserved for another use
- 2 large white or yellow onions, finely chopped
- 2 to 3 cloves garlic, minced
- 1 small handful fresh cilantro, chopped
- 1 small handful fresh parsley, chopped
- 2 teaspoons powdered ginger
- 1 teaspoon black pepper
- 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon saffron threads, crumbled, optional
- 1 teaspoon smen, optional
- 1/4 to 1/2 teaspoon ras el hanout, optional
- 1/3 cup olive oil
- 2 handfuls pitted olives (green or red, or mixed)
- 1/4 cup water, approximately, if using a tagine
- Gather the Ingredients
- Remove the flesh from the preserved lemons and chop the flesh fineky. Reserve rind for cooling
- Add the lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, and salt. If using, add the saffron, ras el hanout, and smen. Mix well.
- If time allows, let the chicken marinate in the refrigerator for several hours or overnight. Cook in either a tagine or in the oven. (See below for more information on both methods.)
Cooking in a Tagine
- Add enough of the olive oil to the tagine to coat the bottom.
- Arrange the marinated chicken in the tagine, flesh-side down, and distribute the onions all around.
- Add the olives and reserved rind of the preserved lemons, and drizzle the remaining olive oil over the chicken.
- Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat. Give the tagine time to reach a simmer without peaking. If you don’t hear the tagine simmering within 20 minutes, slightly increase the heat, and then use the lowest heat setting required for maintaining a gentle—not rapid—simmer.
- Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so it’s flesh-side up. Cover the tagine again, and allow the chicken to finish cooking until very tender (about 45 minutes to 1 hour).
- Turn off the heat, and let the tagine cool for about 10 to 15 minutes before serving. Enjoy.
- You’ll get more flavor if you start marinating the chicken with the Moroccan spices the night before
- The cooking times may vary depending on the size of your chicken. In the tagine, 2 1/2 hours allows the tagine to be brought to a slow simmer so it doesn’t dry out.
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