Traditional Moroccan Chicken Tajine (Tagine)

Moroccan chicken tagine is one of the most popular dishes in Moroccan, its traditional cooked in the tajine pot hence its name. The chicken is marinated with Moroccan spices to give it a rich flavour and sauce

Serves: 4
Preparation time: 10 -15 minutes

Ingredients

  • 1 tablespoon olive oil

  • 2 large onions, chopped

  • 8 skinless chicken thighs

  • 4 cloves garlic, finely chopped

  • A generous pinch saffron

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground ginger

  • ½ ground black pepper

  • 1 teaspoon cumin

  • 1 tablespoon finely chopped parsley

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 2 medium-sized lemons, sliced thinly

  • 300g carrots cut into sticks

  • 100g olives

  • 200ml water

Method:

  1. Heat the oil in a large casserole pot and add the onions over medium heat, cover with the lid and leave for about 5 minutes, until the onions are soft (caramelised)

  2. Once the onions are soft, place the chicken, garlic, spices, salt, and pepper in

    the casserole pot and turn the chicken occasionally to lightly brown it, about

    10-15 minutes

  3. Pour the water into the casserole, add parsley and cover with the lid

  4. Bring to the boil, on low – medium heat, and leave until chicken is cooked, about 25-30 minutes

  5. Remove the cooked chicken from the pot and set aside to cool

  6. Cook the sauce over medium heat for about 10 minutes or until most but not all of the liquid has evaporated, stir occasionally to make sure the onions do not stick to the bottom of the pan.

  7. Add the thinly sliced lemons, carrots and the olives, stir to combine and let it

    cook over low-medium heat for about 5 minutes

  8. Place the chicken back in the casserole to warm it up for about 2-3 minutes

  9. Serve hot and enjoy with a side of rice, cous cous, or bread