Description
A flavorful Moroccan Chicken Tagine featuring tender chicken thighs simmered with aromatic spices, green olives, preserved lemon, and fresh cilantro. This comforting dish is cooked on the stovetop in a single pot, perfect for a hearty and exotic meal.
Ingredients
Scale
Chicken and Broth
- 6 bone-in, skin-on chicken thighs
- 1 and 1/2 cups chicken broth
Vegetables and Aromatics
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup green olives, pitted
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 preserved lemon, sliced (optional)
Spices and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a Dutch oven or a deep skillet over medium heat to prepare for searing the chicken.
- Sear the chicken: Place the chicken thighs skin-side down into the hot oil and cook until the skin is golden brown and crisp, then remove from the pan and set aside.
- Sauté aromatics: Add the sliced onion and minced garlic to the pan and cook, stirring occasionally, until they become soft and fragrant, building the flavor base for the tagine.
- Add chicken and spices: Return the seared chicken to the pot, then sprinkle over the ground ginger, cinnamon, turmeric, paprika, cumin, salt, and black pepper to coat the chicken and vegetables evenly with the spices.
- Pour in broth and add olives: Pour in 1 and 1/2 cups of chicken broth, then add the pitted green olives and sliced preserved lemon if using, which add depth and a tangy zest.
- Simmer: Cover the pot with a lid, reduce heat to low, and let everything simmer gently for 40 to 45 minutes until the chicken is tender, fully cooked through, and infused with all the spices.
- Adjust and garnish: Taste the broth and adjust seasoning if necessary, then garnish the dish with freshly chopped cilantro before serving to add a fresh, vibrant touch.
Notes
- Using bone-in, skin-on chicken thighs adds moisture and rich flavor to the dish.
- Preserved lemon is traditional but optional; it adds a unique citrus aroma that complements the spices.
- This dish is typically cooked on the stovetop in a heavy pot or Dutch oven to allow slow simmering.
- Serve with couscous, rice, or warm flatbread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
