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One-Pot Moroccan Chicken Tagine Recipe

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4.4 from 3 reviews

This One-Pot Moroccan Chicken Tagine is a flavorful and hearty dish featuring tender chicken simmered in a fragrant sauce made with aromatic spices, chickpeas, olives, raisins, and preserved lemon. Perfect for a comforting and exotic weeknight dinner, it brings the rich tastes of Moroccan cuisine into one easy skillet meal.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Spices

  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp sweet paprika
  • 1 tsp cumin
  • 1 tsp cinnamon

Main Ingredients

  • 1 tbsp olive oil
  • 8 chicken drumsticks (other chicken cuts like thighs or bone-in breasts can be used)
  • 1 onion (cut in half and sliced)
  • 3 garlic cloves (minced)
  • 1 whole lemon (peeled, cut into pieces)
  • 1 cup chicken stock
  • 1 can crushed tomatoes (about 14 oz)
  • 1 can chickpeas (drained and rinsed)
  • 1/4 cup golden raisins
  • 1 tbsp honey (or 2 tbsp for a sweeter tagine)
  • 1/2 cup green olives (pitted and cut in half)
  • 1/2 cup fresh cilantro (roughly chopped, for garnish)

Instructions

  1. Mix the spices: Combine ground coriander, turmeric, ginger, paprika, cumin, and cinnamon in a small bowl and set aside.
  2. Brown the chicken: Heat olive oil in a large, heavy-bottomed skillet with a lid. Swirl to coat the pan. Add chicken drumsticks and brown them on each side for about 3 minutes until golden. Season with salt and transfer chicken to a plate.
  3. Sauté aromatics: In the same skillet, cook sliced onions for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds more. Stir in the mixed spices and cook for another 30 seconds to release their fragrance.
  4. Add liquids and other ingredients: Reduce heat to low. Stir in crushed tomatoes, chicken stock, honey, drained chickpeas, lemon pieces, golden raisins, and olives, mixing well to combine.
  5. Simmer the chicken: Nestle the browned chicken pieces into the sauce. Cover with the lid and let simmer on low heat for 20 to 30 minutes, occasionally flipping the chicken so it absorbs the sauce evenly.
  6. Finish and serve: Check that chicken is cooked through. Turn off heat, sprinkle fresh cilantro over the top, and serve the tagine hot with couscous or bread on the side.

Notes

  • Chicken drumsticks are recommended for their flavor and moisture retention, but thighs or bone-in breasts will also work well.
  • The preserved lemon pieces add authenticity, but fresh lemon peeled and sliced can be substituted in a pinch.
  • Adjust honey quantity based on desired sweetness level; 2 tablespoons yields a sweeter sauce.
  • This dish pairs beautifully with fluffy couscous, rice, or crusty bread to soak up the sauce.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Moroccan

Find it online: https://monicarecipes.com/one-pot-moroccan-chicken-tagine-recipe/