Moroccan Tagine

Name: Moroccan Tagine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Morocco
Ingredients: 4 thighs of chicken; onions (finely chopped); 2 garlic cloves (minced); 60 ml of olive oil; 5 g of turmeric; 5 g of ginger (ground); 5 g of ground cumin; 5 g of paprika; salt; black pepper (ground); 1 preserved lemon (cut into wedges); 200 g of green olives (pitted); 30 g of cilantro (chopped); 30 g of parsley (chopped)

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The tagine slow-steams chicken with olives and preserved lemons. 🥘 The steam circulates to make the meat tender, with a short sauce.

Total time: 1 h 50
Prep: 20 min
Cook: 1 h 30
Difficulty: Easy
Per person: €2.75

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Hummus

10 minEasy

For dessert

5.0

Dubai Chocolate Bar

35 minEasy

To drink

Lemon Ginger Turmeric Tea

15 minEasy

Nutrition facts

per serving · estimate

380kcal

Protein28 g29%
Carbs18 g19%
Fat22 g52%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even richer flavor, you can marinate the chicken with the spices (turmeric, ginger, cumin, paprika) and a little olive oil a few hours before cooking. This lets the flavors soak deep into the meat! 😋

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months in airtight bags or containers.

Storage : How long does it keep?

Keeps for 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Can be made a day ahead. The flavors deepen.

Reheating : How do you reheat it?

Reheat gently in a saucepan over medium heat. In the microwave, at medium power. In the oven, 20-25 min at 160°C covered.

Variations

Add chopped potatoes or carrots along with the cooking water.
Replace the green olives with purple olives.
Serve with couscous or Moroccan bread for dipping.

Mistakes to avoid

Not browning the chicken on all sides: it adds flavor to the dish. Brown it before adding the water.
Cooking over too high a heat: the chicken simmers for 1 hour over low heat, then 30 minutes with the lemon and olives.
Adding too much water: just cover the chicken to keep a short sauce.

Frequently asked questions

How do you make chicken tagine?

Sauté the onion and garlic in the oil, brown the chicken thighs, add the spices, cover with water and simmer for 1 hour over low heat. Then add the preserved lemon and the olives for 30 more minutes of cooking.

What spices go in a chicken tagine?

This recipe uses 5 g each of turmeric, ground ginger, ground cumin and paprika, with salt and black pepper. The fresh herbs, cilantro and parsley, are added at the end.

What is the lid of a tagine for?

The tagine cooks food by gentle steaming: the steam circulates under the lid and drips back onto the meat, which becomes tender in a short sauce. It stays closed while simmering.

What do you serve with chicken tagine?

Serve it hot with Moroccan bread or couscous, which are perfect for soaking up the fragrant juices. Sprinkle with chopped fresh cilantro and parsley just before serving.