Do I need a tagine pot?

No. A Dutch oven or heavy lidded pot works perfectly. Even modern Moroccan cooks use them.

Can I make this in a slow cooker?

Yes, brown the chicken first, then transfer everything to a slow cooker on low for 6 hours.

Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 1 tsp paprika; 1 tsp ground cumin; 0.25 tsp cayenne pepper; 0.5 tsp ground ginger; 0.5 tsp ground coriander; 0.25 tsp ground cinnamon; 1 whole lemon; 5 clove garlic; 8 whole bone-in skin-on chicken thighs; 2 tsp salt; 0.5 tsp black pepper; 1 tbsp olive oil; 1 whole yellow onion; 2 tbsp all-purpose flour; 1.75 cup chicken broth; 2 tbsp honey; 3 whole carrots; 0.5 cup Greek cracked green olives; 2 tbsp fresh cilantro

A warmly spiced Moroccan braise with chicken, olives, and honey that fills the kitchen with incredible aroma.

Prep Time

15 min

Cook Time

45 min

Total Time

Servings

Calories

367/serving

Difficulty

Medium

by Replay RecipesMoroccan Cuisine

Gluten-FreeDairy-FreeDinnerMoroccanNorth African

Nutrition Per Serving

367Calories

47gProtein

14gCarbs

13gFat

2gFiber

7gSugar

Ingredients

1 tsp paprika
1 tsp ground cumin
0.25 tsp cayenne pepper
0.5 tsp ground ginger
0.5 tsp ground coriander
0.25 tsp ground cinnamon
1 whole lemon
5 clove garlic
8 whole bone-in skin-on chicken thighs
2 tsp salt
0.5 tsp black pepper
1 tbsp olive oil
1 whole yellow onion
2 tbsp all-purpose flour
1.75 cup chicken broth
2 tbsp honey
3 whole carrots
0.5 cup Greek cracked green olives
2 tbsp fresh cilantro

Servings

5 servings

Ingredients

Prepare the Spice Blend

Combine paprika, cumin, cayenne pepper, ground ginger, coriander, and cinnamon in a small bowl. Zest the lemon and mix one teaspoon of the zest with one minced garlic clove in a separate dish; set this aside for finishing.

Brown the Chicken

Season the chicken thighs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until it just begins to smoke. Brown the chicken skin-side down for about 5 minutes, then flip and cook 4 minutes more. Transfer to a plate and peel off the skin once cool enough to handle. Drain all but one tablespoon of fat from the pot.

9 min

Build the Braising Liquid

Reduce the heat to medium. Cook the sliced onion in the remaining fat for 5 to 7 minutes until browned at the edges. Add the remaining garlic and cook 30 seconds, then add the spice blend and flour, stirring for another 30 seconds. Pour in the chicken broth, honey, remaining lemon zest, and a quarter teaspoon of salt. Return the chicken along with any accumulated juices, reduce the heat to medium-low, cover, and simmer for 10 minutes.

18 min

Add Carrots and Finish

Add the sliced carrots, cover again, and simmer for 10 more minutes until the chicken is cooked through and the carrots are tender-crisp. Stir in the halved green olives, the reserved garlic-zest mixture, chopped cilantro, and about a tablespoon of fresh lemon juice. Taste and adjust the seasoning. Serve over couscous or with crusty bread.

10 min

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Tips & Variations

Removing the skin after browning gives you the flavor without the extra fat.
Serve over fluffy couscous to soak up the sauce.

Frequently Asked Questions

Do I need a tagine pot?: No. A Dutch oven or heavy lidded pot works perfectly. Even modern Moroccan cooks use them.
Can I make this in a slow cooker?: Yes, brown the chicken first, then transfer everything to a slow cooker on low for 6 hours.

Recipe inspired by the original at onceuponachef.com. Ingredients and factual cooking data extracted; instructions independently written.

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