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Moroccan Chicken Tagine

Yields5 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

Moroccan Chicken Recipe. Moroccan Chicken Tagine. A classic dish, this Moroccan chicken recipe uses olives, and onions. It can be cooked in an authentic tagine or roasted in the oven, depending on your preference, and what equipment you have at your disposal. Either way, you'll enjoy a delicious meal that is sure to please everyone at the dinner table.

Moroccan Chicken Tagine

 1 whole chicken, cut into pieces, skin removed
 2 large yellow onions, chopped
 1 carrot, chopped
 2 potatoes chopped
 3 cloves garlic, minced
 1 small handful fresh cilantro, chopped
 1 small handful fresh parsley, chopped
 2 teaspoons powdered ginger
 1 teaspoon black pepper
 1 teaspoon turmeric
  easpoon saffron threads, crumbled, optional
 ¼ cup olive oil
 2 handfuls pitted olives green or red, or mixed
  cup water, approximately, if using a tagine
1

While there are multiple steps to this recipe, this Moroccan chicken dish is broken down into workable categories to help you better plan for preparation and cooking.
1. Gather the ingredients.
2. Marinate the Chicken
Add the chicken to a bowl along with onion, potatoes, carrot, garlic, cilantro, parsley, ginger, pepper, turmeric, and salt. If using, add the saffron. Mix well.
If time allows, let the chicken marinate in the refrigerator for several hours or overnight. Cook in either a tagine or in the oven. See below for more information on both methods.

Cooking Moroccan Chicken in a Tagine

Add enough of the olive oil to the tagine to coat the bottom. Arrange the marinated chicken in the tagine, flesh-side down, and distribute the onions all around.
Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat. Give the tagine time to reach a simmer without peaking. If you don't hear the tagine simmering within 20 minutes, slightly increase the heat, and then use the lowest heat setting required for maintaining a gentle—not rapid—simmer.
Allow the chicken to cook undisturbed for 120 to 130 minutes.
Turn off the heat, and let the tagine cool for about 15 to 20 minutes before serving. Enjoy.

Cooking Moroccan Chicken in the Oven

Preheat oven to 400 F/210 C. Add enough of the olive oil to a large baking dish so it coats the bottom.
Add the sliced onions and garlic from the marinade. Then place the marinated chicken on top.
Add the olives and drizzle the chicken with the remaining olive oil.
Olives added to chicken tagine for the oven
Bake the chicken uncovered for 45 minutes to 1 hour, or until the chicken is light golden brown, basting occasionally.
baked chicken mixture
Reduce the heat to 350 F/180 C and continue baking for another 15 to 20 minutes or longer. The chicken should be deeply browned and the juices should run clear.
Remove the chicken from the oven and let it rest for 5 to 10 minutes before serving. Enjoy.

Moroccan Chicken Tagine

Nutrition Facts

Servings 0


Amount Per Serving
Calories 440
% Daily Value *
Total Fat 30g47%
Total Carbohydrate 20g7%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.