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Moroccan Chicken Tagine

The most succulent tender chicken dish is created with layers of onions, carrots and spices, all braised in a flavoured liquid showcasing saffron.  This is pure comfort food, but is still festive enough for any dinner party.  Serve with couscous and plenty of fresh mint and parsley.

Course Main Course
Cuisine Moroccan
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients

Marinade

  • 3/4 tsp saffron threads , you can substitute turmeric. It will give the colour, if not the aroma
  • 2 tsp ginger
  • 1 tbsp coarse salt
  • 2 tsp ground pepper
  • 1 tsp harissa , if you don't have harissa, you can use any chilli powder or even paprika
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chicken stock

Stew

  • 1 large chicken 2 1/2-3 lb or 1.5 kg Alternatively you can use chicken thighs and drumsticks or even breasts, as long as they are all on the bone. You want at least 8 pieces or so total of whatever you choose.
  • 7 large carrots peeled
  • 1 medium onion sliced top to tail into thin slices
  • 1/2-3/4 cup mediterranean olives use kalamata or green
  • 1/2 of a preserved lemon, sliced thinly If you don't have access to any, just use grated lemon zest
  • 1 tbsp fresh chopped parsley

Instructions

Marinade

  1. Combine the saffron, ginger, salt, pepper and oil and stock in a large bowl, whisk well.

  2. Clean and pat dry the chicken and cut into 8 pieces (if you haven't already purchased pieces instead)

  3. In a skillet or the dutch oven you will be using, heat 1 tbsp olive oil over medium high heat. Add the chicken pieces and sear on each side, this should take about 8 minutes per batch. You will probably have to do the chicken pieces in two batches. Transfer to the bowl with the marinade. Set aside while you prepare the carrots and the pot.

Stew

  1. Cut the carrots into longish (2-3 inch) sections. If they are thick, cut them in half to create long half moon shapes.

  2. Take the braising pot, very large deep skillet (as long as it has a tight lid) or dutch oven you are using, and arrange all the onions slices on the bottom.

  3. Take the carrot spears and arrange them in a concentric circle, fatter ends on the outside, over the onions. The middle of the pan may have the carrots overlapping a bit, this is fine.
  4. Now take the chicken pieces and arrange them over the carrots in the same way. The drumsticks should have the wider part pointing to the outside of the pot. Again, the meat may be higher around the middle of the pot. It may take on a domed effect. This is good and mimics the shape of a traditional tagine. And it will make for a lovely presentation if you are serving directly from this pot.
  5. Pour the marinade over the chicken and everything else.

  6. Add 1/2-3/4 cup or so of water. The resulting liquids should reach towards the chicken, but not submerge the chicken pieces. Depending on the type of pot you are using, you may need more or less water.  Just don't add too much to begin with, you can always add more during the cooking process if needed.  

  7. Place onto the stove, and bring to a gentle boil, over medium high heat. As soon as it has reached this point, drop the heat to create a gentle bubbling simmer, and put the lid on.  The heat should be around low.

  8. Let it cook for a good 40 before checking on it. Check to ensure that there is still enough liquid in the pot. You can also start basting the chicken with the liquid, so that the saffron can start giving the chicken skin a golden shine. Keep doing this periodically.

  9. After about 45 minutes, the chicken should be tender. Depending on the size of the pot, and the amount of chicken you used, this time may vary. If not ready, just keep the lid on till the meat is tender.

  10. In the last 5 minutes of cooking, add the olives and preserved lemon slices.

  11. Transfer to a serving plate and arrange the veggies around the chicken, pouring any remaining juices over everything.  

    You could also serve the remaining juices in a separate pitcher to serve over the couscous.

  12. Garnish with fresh parsley to serve.

Recipe Notes

Serve with couscous steamed in stock and seasonings. Ras-el-hanout, baharat, cinnamon or harissa can add a little kick. Choose one (or more!) and add a bit to the liquid, along with a good pinch of salt and pepper as it comes to the boil.

To cook couscous: for every 1/2 cup of couscous, boil up 1/2 cup of liquid (water or stock) in a pot. Once the liquid is boiling, add the couscous, stir, cover and remove from the heat. Let it set for 5 minutes. Then lift the lid and fluff with a fork. 1 cup of couscous will feed four people.

You can add in chopped mint, slivered almonds, currants or raisins, and even baked cubed butternut squash or carrots, cauliflower etc.