Teresa's Recipes
Moroccan Chicken Tajine
Experience the vibrant flavors of Morocco with this aromatic Chicken Tajine, a traditional dish that brings together tender chicken thighs, fresh vegetables, and a symphony of spices. The slow-cooked combination of cinnamon, cumin, and turmeric creates a fragrant sauce that envelops the chicken and veggies, while the preserved lemon and green olives lend a delightful briny tang. This dish is perfect for family gatherings or a cozy dinner, transporting you to the bustling markets of Marrakech with every bite.
Ingredients
- 2 tablespoons Olive oil
- 2 pounds, bone-in and skin-on Chicken thighs
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 2, sliced Carrots
- 2, cubed Potatoes
- 1 cup, pitted and halved Green olives
- 1, sliced Preserved lemon
- 2 cups Chicken broth
- 1/4 cup, chopped (for garnish) Fresh parsley
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Cinnamon
- 1 teaspoon Cumin
- 1/2 teaspoon Turmeric
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 425
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large tajine or deep skillet, heat the olive oil over medium heat.
- Add the chicken thighs, skin-side down, and brown for about 5-7 minutes on each side. Remove the chicken from the tajine and set aside.
- In the same tajine, add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Add the turmeric, cumin, cinnamon, paprika, salt, and pepper. Stir well, allowing the spices to coat the onions and release their aromas.
- Add the sliced carrots, cubed potatoes, green olives, and preserved lemon slices. Mix everything together, ensuring the vegetables are well combined with the spices.
- Place the browned chicken thighs on top of the vegetable mixture in the tajine.
- Pour the chicken broth over the chicken and vegetables, ensuring everything is submerged.
- Cover the tajine and reduce the heat to low. Simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
- Before serving, garnish with fresh chopped cilantro and parsley.
- Serve the Moroccan chicken tajine hot with fluffy couscous or crusty bread to soak up the delicious sauce.
Tips
- For added depth, consider marinating the chicken in spices for a few hours or overnight before cooking.
- Feel free to substitute the chicken thighs with chicken breasts or even chickpeas for a vegetarian version.
- Pair the tajine with a simple salad of cucumber and tomatoes dressed with olive oil and lemon for a refreshing contrast.