Moroccan chicken tagine. Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together. To make Moroccan chicken tagine, you will need some chicken (breast, thighs, or any other part), vegetables of your choice, olive oil, and fresh spices and aromatics.

It can be cooked in an authentic tagine or roasted in the oven, depending on your preference, and what. Maelle & Richard cook a really easy Moroccan chicken tagine that's unbelievably tasty and filled with good things. It's one of five recipes for a Moroccan. You can have Moroccan chicken tagine using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients of Moroccan chicken tagine

It's 500 g of chicken (cut into pieces or just thighs).
You need of Chicken liver.
It's 3/4 cup of water or chicken broth.
Prepare 2 of onions (grated).
You need of Potatoes or other vegetables.
It's of The pulp of 1 large preserved lemon.
You need 1 handful of fresh parsley.
Prepare 1 teaspoon of ground ginger.
Prepare 1/4 teaspoon of pepper.
It's 2 tablespoons of olive oil.
You need 1/2 teaspoon of ground cumin.
You need 1/2 tablespoon of salt.
It's 1/2 tablespoon of turmeric.
Prepare of Few leaves of Saffron.
You need 2 tablespoon of olive oil.
You need Pinch of salt and ground ginger.
Prepare 1 tablespoon of fresh lemon juice.
It's Handful of green olives.
You need of Bread.

Reviews for: Photos of Moroccan Chicken Tagine. This Moroccan Chicken Tagine recipe is a delicious mixture of flavors from dried apricots, onions, tomatoes, chickpeas and spices that will delight your tastebuds! This One Pot Moroccan Chicken stew is my easy spin on a traditional chicken tagine recipe. Chicken drumsticks simmered with chickpeas, raisins and warming, anti-inflammatory spices.

Moroccan chicken tagine instructions

Start by preparing the ingredients: Finely chop the pulp of the preserved lemon, and the parsley..
In a large bowl separate the chicken pieces and combine: the chopped parsley, chopped preserved lemon pulp, ginger, cumin, pepper, turmeric, saffron and olive oil..
Mix very well the ingredients and make sure that every piece of the chicken is well immersed into the marinade. Cover and refrigerate for around an hour..
In a medium-large pot, drizzle the olive oil and add the pealed and grated onions, with a little bit of salt and ginger..
When the onions become soft and transparent, add the chicken with its marinade..
On low-medium heat, cover the pot and cook for around 15-20..
When the chicken and the onion both release their juices, add the water and reduce the heat to low. Cover the pot, and let the chicken cook for an hour or so..
When the chicken has become tender, add the lemon juice, the olives, the chicken liver and the potatoes, and let everything cook uncovered until the sauce thickens..
Serve when hot, and if you want to eat the Moroccan way, serve with French bread, and eat with your hands..

Moroccan Chicken, Apricot and Almond Tagine. Lighter Moroccan Chicken & Veggie Tagine. Cover the tagine (or Dutch oven pot) and place on low-medium heat. This flavorful Moroccan Chicken Tagine with Preserved Lemons and Olives is a time-tested classic. It is guaranteed to transfer you to this exotic country!