Description
Experience the vibrant and aromatic flavors of a traditional Moroccan Chicken Tagine. This recipe features tender bone-in chicken pieces slow-cooked with a rich blend of spices, dried fruits, and nuts to create a perfectly balanced dish full of warmth and depth. Ideal for a comforting and exotic meal for four people.
Ingredients
Scale
Chicken and Spice Mix
- 4 pieces bone-in chicken
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- Salt, to taste
- Pepper, to taste
Additional Ingredients
- 1 cup dried fruits (apricots, raisins, etc.)
- 1/2 cup almonds, chopped
- 2 cups vegetable broth or chicken broth
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken and Aromatics: Heat the olive oil in a large pan or traditional tagine pot over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Brown the Chicken: Add the bone-in chicken pieces to the pan, searing them until they develop a golden-brown color on all sides, about 5-7 minutes per side. This step locks in flavors and juices.
- Add Spices and Seasoning: Sprinkle cumin, coriander, grated ginger, cinnamon, turmeric, salt, and pepper over the chicken. Stir well to coat the pieces evenly with the spices, cooking for another 2 minutes to release the aromas.
- Incorporate Broth and Dried Fruits: Pour in the vegetable or chicken broth, ensuring the liquid covers about two-thirds of the chicken. Add the dried fruits, stirring them gently into the mixture to blend their sweetness.
- Simmer the Tagine: Cover the pan with a lid and reduce the heat to low. Let the chicken simmer gently for about 45 minutes, or until it is tender and fully cooked. Stir occasionally and check the liquid level, adding more broth or water if needed to prevent drying out.
- Add Almonds and Final Touches: Just before finishing, sprinkle the chopped almonds over the tagine. Cover and cook for an additional 5 minutes to toast the nuts lightly while keeping them crunchy.
- Serve: Transfer the tagine to a serving dish or serve directly from the cooking pot. Pair with traditional couscous, crusty bread, or a fresh salad for a complete Moroccan-inspired meal.
Notes
- Bone-in chicken provides richer flavor and moisture, but you can substitute with boneless thighs if preferred.
- Dried fruits can be varied according to taste; figs or dates work well alongside apricots and raisins.
- Traditional tagines use a specific conical pot that helps steam cook the chicken, but a heavy-bottomed pan with a tight lid works fine.
- Adjust seasoning and spice levels to your taste, especially if serving to children or those sensitive to heat.
- For a gluten-free option, ensure side dishes like couscous are avoided or replaced with gluten-free grains such as quinoa.
