Traditional Moroccan Chicken Tagine
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
- 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)
- 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.
- 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.
- Then add honey, lemon zest, and salt. Cover and cook for 5 more minutes on low heat.
- 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).
- 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.
- 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.
- 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).