Traditional Moroccan Chicken Tagine

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This savory Moroccan stew with chicken, vegetables, and spices can be created in the same style of vessel that it was traditionally cooked in — a traditional tagine! When cooking this recipe in a MEC large (tagine) pan, there is no need to add chicken stock. Additionally, there is no need to pre-season the chicken: the spices and other flavors penetrate the meat nicely, thanks to the unique far-infrared heat radiated from the pot. The chicken absorbs these flavors, making it just as tasty without the need to waste time seasoning beforehand!

Serves 5-8 People | Cook Time: 30-40 Minutes

Ingredients

  • 1 tsp. paprika 
  • 1 tsp. ground cumin 
  • 1 tsp. turmeric powder 
  • 1/4 tsp. cayenne pepper 
  • 1/2 tsp. ground coriander 
  • 1/4 tsp. ground cinnamon 
  • 1 lemon 
  • 5 cloves garlic, minced 
  • 1 tsp. ginger, minced 
  • 8 bone-in chicken thighs (about 4 pounds). –You can get chicken with skin; skin will get cooked down.
  • Salt, to taste
  • Ground black pepper, to taste 
  • 1 Tbsp. olive oil 
  • 1 large yellow onion, halved and cut into 1/4-inch-thick slices 
  • 2 Tbsp. unbleached all-purpose flour or arrowroot flour. 
  • 2 Tbsp. honey 
  • 2 large or 3 medium carrots, peeled and cut crosswise into 1/2-inch-thick coins 
  • 1/2 cup Greek cracked green olives (preferred, but any green olives will do), pitted and halved 
  • 2 Tbsp. chopped fresh cilantro leaves
  • 1/2 tsp. turmeric powder (to add color)

Instructions 

  1. Combine the spices (paprika, cumin, turmeric, cayenne, coriander, cinnamon) in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove in another bowl; set this aside as well. 
  2. Add the oil in a large MEC tagine pan.  Add onions, ginger, and garlic. Stir, cover, and cook for 5 minutes. Add the set aside spices & flour. Stir, then add chicken. Stir, cover, and cook for 10 minutes on medium-low heat.  
  3. Then add honey, lemon zest, and salt. Cover and cook for 5 more minutes on low heat. 
  4. Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp (about 10 minutes more on low heat). 
  5. Turn stove off once chicken and carrots are cooked. *Note: If you are serving this stew later, this is the perfect time to store it. For more info, see the “Make-Ahead” note at the end of this recipe. If you are serving this meal now, proceed to step 6.
  6. Stir in the olives, then add the reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice. Taste the mixture and adjust seasoning with salt, pepper, and more lemon juice, if desired.  
  7. Cover and let the pan settle, letting the food “come together”.  Serve with steamed couscous, steamed rice, or unleavened bread.

Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added (Step 6).

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