Chicken Tagine

Chicken Tagine

4.6 (15 ratings)
Prep Time
20 minutes
Cook Time
60 minutes
Serving
Serves 4

Ingredients

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Method

  1. Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Sauté onions and garlic until soft.
  2. Add chicken thighs and brown on all sides.
  3. Stir in ground ginger, cinnamon, paprika, turmeric, cumin, saffron with water, salt, and pepper.
  4. Add preserved lemon slices and green olives. Reduce heat to low, cover, and simmer for 45–60 minutes until chicken is tender.
  5. Garnish with chopped cilantro and parsley before serving. Serve with couscous or crusty bread.

Additional Tips

Chicken Tagine is all about layering flavors: the preserved lemon adds tanginess while olives give a salty depth, and the mix of spices brings warmth without heat.
Variations include adding dried apricots or prunes for a sweeter note, or using bone-in chicken drumsticks instead of thighs. Cooking in a traditional tagine gives the best aroma and tender texture, but a Dutch oven works perfectly well.
Serve with fresh bread to soak up the sauce, and offer extra cilantro and parsley on the side for a fresh herbal finish. Leftovers taste even better the next day as the flavors meld.

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Chicken Tagine Recipe | Cuisine Scene