Description
This classic Chicken Tagine features tender chicken thighs marinated in a fragrant blend of spices, including paprika, turmeric, saffron, and cinnamon. Slow-cooked with preserved lemons, olives, raisins, and onions in a rich broth, this Moroccan-inspired stew offers a perfect balance of savory, sweet, and tangy flavors that will tantalize your taste buds.
Ingredients
Chicken Marinade
- 2 pounds skinless, boneless chicken thighs
- 4 cloves garlic (minced)
- 1 teaspoon kosher salt (plus more as needed)
- 1 ½ teaspoons The Spice Hunter Sweet Paprika
- 1 teaspoon The Spice Hunter Turmeric
- ½ teaspoon The Spice Hunter Ginger
- ½ teaspoon The Spice Hunter Black Pepper
- ¼ teaspoon The Spice Hunter Cumin
- A pinch The Spice Hunter Saffron Threads (ground)
- 3 tablespoons olive oil
Main Ingredients
- ¼ cup olive oil (plus more if needed)
- 3 large onions (sliced)
- ½ cup dry white wine (optional)
- 1 cup chicken broth
- 1 The Spice Hunter Cinnamon Stick
- 1 - 2 preserved lemons (sliced)
- ½ cup gold raisins
- ⅔ cups pitted green olives
- ⅔ cups pitted kalamata olives
- ⅓ cup chopped parsley
Instructions
- Marinate Chicken: In a large bowl, combine the chicken thighs with minced garlic, 1 teaspoon kosher salt, paprika, turmeric, ginger, black pepper, cumin, ground saffron, and 3 tablespoons of olive oil. Massage the marinade evenly into the chicken pieces to ensure full coating. Cover the bowl and refrigerate for at least 2 hours or ideally overnight to allow flavors to develop deeply.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a braiser or Dutch Oven over medium-high heat. Add the marinated chicken pieces and brown them on both sides for about 3-4 minutes per side until golden brown. Remove and transfer the chicken to a cutting board, then cut each thigh into 2 or 3 smaller pieces. Set aside on a plate.
- Sauté Onions: Lower the heat to medium and add the sliced onions to the same pot. Sauté until softened and translucent, about 5-8 minutes. If using, pour in the dry white wine and cook until evaporated while stirring and scraping up any browned bits stuck to the bottom of the pan to release those rich flavors.
- Add Broth and Aromatics: Pour in the chicken broth and add the cinnamon stick, preserved lemon slices, raisins, and both types of olives. Season lightly with a small pinch of salt. Nestle the browned chicken pieces and any accumulated juices back into the liquid.
- Simmer the Tagine: Reduce the heat to a low simmer, cover the pot, and cook gently for 40 minutes or until the chicken is very tender and infused with the aromatic sauce.
- Finish and Serve: Stir in the chopped parsley just before serving to add fresh color and brightness. Serve hot with couscous or crusty bread to soak up the flavorful sauce.
Notes
- Marinating the chicken overnight will intensify the depth of flavor.
- If you don’t have preserved lemons, substitute with finely grated lemon zest and a splash of lemon juice.
- Dry white wine is optional but adds great complexity to the dish.
- This dish can be cooked in any heavy-based pot like a Dutch Oven if a traditional tagine is unavailable.
- Adjust salt carefully since preserved lemons and olives add saltiness.
- Leftovers taste even better the next day, making this dish ideal for meal prep.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
