Moroccan Chicken Tagine

Oven Baked Sea Bream
25/05/2016
Gateau Lawrence
17/06/2016

Moroccan Chicken Tagine

Moroccan Chicken Tagine

What can I tell you about this dish that you might not already know?

You probably know that ‘Tagine’ is the name of the special cooking pot, but you may not know that the word ‘tagine’ also refers to the many succulent dishes which are slow-cooked inside it. Usually, a tagine dish is a rich stew – either of meat, chicken, or fish, and generally includes vegetables or fruit. Vegetables can also be cooked alone in the tagine.

In Morocco, this recipe is known as Tagine Zitoune, which means ‘with olives’.

Sometimes it is spelled ‘tajine’.

This Moroccan Chicken Tagine recipe quite simply speaks for itself, its like having the sun shining on your plate, and it’s full of flavour, not forgetting the colour. Some people add carrots to it and chop the chicken into pieces, but traditionally it is with a whole chicken. I think this looks much nicer and more appetizing. For this reason, we’re going to use a normal large pan or casserole dish for this recipe.

Morocco is a beautiful place, to me it’s a romantic country and it’s also known as the land of the spices.You can you take any three local spices and make a beautiful dish. I love visiting my friend (who lives here in the UK) and every time I go and see her, she makes me this tagine recipe and together we enjoy making round flat bread, with natural yogurt and we always end up chatting until the early hours!

Hospitality is very important in some countries, in Morocco (and a lot of the Mediterranean)  this is certainly true, and hopefully some of you have had the pleasure of going to a restaurant and enjoying a superb meal there, but eating at someone’s house with all their hospitality is something else. I do hope you will make this dish and feel you are under the Moroccan sun! Now let’s see how easy this is to make.

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Moroccan Chicken Tagine
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Course Main Course
Cuisine Tagine Dishes
Prep Time 30 minutes
Cook Time 2 hours
Servings
People
Ingredients
Main Ingredients
The Spices
Course Main Course
Cuisine Tagine Dishes
Prep Time 30 minutes
Cook Time 2 hours
Servings
People
Ingredients
Main Ingredients
The Spices
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Instructions
  1. Fry the chopped onion in the Ghee in a large deep pan or casserole dish, then add the tomato passata, preserved lemon skin, garlic, chopped coriander + parsley and the ginger, and and cook for around 10 mins.
  2. Add the spices and 2 tbsp of water and simmer for a further 5 mins. Then toss the chicken in and simmer again for 20 mins on a very low heat.
  3. Remove the chicken from the pan and put on baking tray and cover with tin foil. Put in a preheated oven on gas mark 4 (180c) and roast for 20mins, then take the foil off just before it's finished cooking, to give it a bit of a browning.
  4. In the mean time, go back to the sauce, throw in the olives, the olive oil and ½ cup of water. Simmer on low heat for 20min, then turn the heat off.
  5. Present the chicken on a large plate and pour the sauce over - decorate with fresh lemon.
Recipe Notes

Try to make this dish using preserved lemons, you will notice the difference, I guarantee it!

Click on the link above to see how to make them.

(you can add lemon zest if your preserved lemons are not ready or available)

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4 Comments

  1. Agouna says:

    Coucou ma chère, il m’a l’air succulent ton tajine et il donne super mega envie
    gros gros bisous

    • Cook with Sally says:

      Merci Sherazade,je sais bien que toi ausi tu fais la cuisine tres bon.
      my french is not as good as you x

  2. Ruth says:

    Wow – this dish is very tasty – I like the blending of all the lovely spices!

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