Discover the delightful flavors of Moroccan cuisine with healthy and wholesome chicken tagine recipes. originating from the vibrant culinary traditions of Morocco, these aromatic dishes offer a tantalizing blend of spices, tender chicken, and a medley of vegetables.
Prepared in a traditional clay or ceramic cooking vessel known as a "tagine" these recipes infuse the ingredients with rich flavors and create succulent and satisfying meals. whether you are a fan of Moroccan cuisine or looking to explore new culinary adventures, these healthful Moroccan chicken tagine recipes will transport your taste buds to the exotic land of spices and vibrant flavors.
Embark on a culinary journey as we delve into the world of nourishing and flavorful Moroccan chicken tagine recipes.
chicken tagine with olives and preserved lemons
a traditional and widely loved dish found in countless Moroccan households. It is a must-try recipe that perfectly captures the essence of Moroccan cuisine.
Ingredients
- Saffron threads
- Preserved lemon
- Chicken only chicken thighs used, quantity not specified.
- Parsley
- Cilantro
- Garlic cloves
- Ground paprika
- Ginger
- Cumin
- Pepper
- Olive oil
- Onions
- Salt
- Turmeric
- Lemon juice
- Green olives
- Crusty bread
Instructions
- Soak saffron threads in warm water for 10 minutes to prepare saffron water
- Quarter preserved lemon and separate pulp from the skin.
- Finely chop preserved lemon pulp and reserve skin for later
- Finely chop parsley and cilantro
- Grate garlic cloves
- To create the charmoula marinade, mix together chopped parsley and cilantro, minced preserved lemon pulp, garlic, ground paprika, ginger, cumin, black pepper, saffron-infused water, and olive oil in a large bowl.
- Place chicken in charmoula marinade and massage into flesh
- Place the chicken in a cover and refrigerate it for a minimum of 1 hour or preferably overnight. Peel and grate onions
- Finely chop leftover onion pieces
- Drizzle olive oil in the bottom of tagine and cover with onions
- Sprinkle salt and turmeric over onions
- Add chicken over onion bed and cover with any leftover charmoula
- Use a heat diffuser when cooking in a traditional tagine over a stove to avoid burning and cracking the bottom of tagine
- On low-medium heat, place diffuser first, then tagine on top of it
- Place a lid on the pan and let it cook for approximately 15 to 20 minutes until the onions and chicken have released their juices, and the liquids in the pan begin to simmer.
- Reduce heat to low, cover tagine, and cook until chicken is tender (can take 1 hour or more depending on chicken parts and quality of tagine)
- Add lemon juice and green olives to sauce
- Top chicken with preserved lemon skins
- Taste sauce and add salt if necessary (do not add salt earlier because preserved lemons in charmoula are already salty)
- Please refrain from placing a lid on the tagine and allow it to cook for an additional 15 minutes or until the liquids have evaporated and the sauce has reached a thicker consistency.
- Serve immediately with crusty bread.
Moroccan chicken tagine with caramelized onions
Ingredients :
- 1 chicken, cut into pieces
- 2 large onions
- Soak 150 grams (½ cup) of raisins in hot water for one hour.
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 2 tablespoon vegetable oil
- 2 tablespoon honey
Directions :
Step 1: Preparing the ingredients
- Remove the outer skin of the onions and cut them into thin slices.
- Separate the raisins from the water they were soaked in and allow them to drain.
Step 2: Cooking
- Begin by preparing the marinade: Take a medium-sized bowl and mix together salt, pepper, ground ginger, ground cinnamon, and ground turmeric.
- Incorporate a small amount of water and thoroughly combine the ingredients.
- Pour the marinade over the chicken pieces, ensuring that each chicken piece is thoroughly coated by rubbing it well.
- Layer half of the onion rings at the base of the tagine, arrange the chicken pieces on top, and then cover them with the remaining onion rings.
- Drizzle a bit of vegetable oil and sprinkle the drained raisins over the chicken.
Step 4:
- Place the lid on the tagine and allow it to cook over medium-low heat for one hour.
- Occasionally, generously pour some of the sauce over the chicken. If necessary, you can add a small quantity of water.
- Once the sauce has thickened and the chicken is nearly cooked, incorporate the honey. Carefully blend the raisins into the sauce. Cover and cook for an additional 15 minutes.
- Serve while hot!
Chicken Tajine Dried Apricots and almonds
Ingredients :
- You will need approximately 2 to 3 chicken thighs, which is equivalent to about 250 grams in weight.
- 1 medium onion, chopped
- 1 tablespoon of olive oil
- 1 tablespoon of vegetable oil
- 1 teaspoon of smen
- ¼ teaspoon of ground ginger
- ¼ teaspoon of ground turmeric
- ¼ teaspoon of ground cinnamon
- ¼ teaspoon of Ras el hanout
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- 1 small bunch of parsley and coriander
- 60 ml of water
Apricot topping:
- 15 to 20 dried apricots
- 3 tablespoons of powdered sugar
- 1 teaspoon of unsalted butter
- 1 cinnamon stick
- 100 ml (3,4 oz) of water
- You can include either one tablespoon of toasted sesame seeds or sliced almonds in the recipe.
Directions :
- Arrange the diced onion, chicken thighs, olive oil, vegetable oil, smen, ginger, turmeric, cinnamon, Ras El hanout, salt, and pepper in a tajine or thick-bottomed frying pan.
- Stir the ingredients thoroughly, and then incorporate the bunch of parsley and coriander.
- Please cook the tajine by covering it and heating over medium heat for a duration of 2 to 3 minutes until the chicken undergoes a noticeable change in color.
- To ensure the chicken is thoroughly cooked, include the following steps: Pour 60 ml of water into the tajine, then cover it and continue cooking for approximately 20 minutes. Monitor the tajine periodically, adding additional water as needed. It's important to maintain a sufficient amount of liquid in order for the chicken to cook fully.
- In the meantime, combine the apricots, sugar, butter, and cinnamon stick in a saucepan. Add 100 ml of water to the mixture and bring it to a boiling point.
- Lower the heat and allow the mixture to simmer without a cover for approximately 10 minutes. This will result in the reduction and thickening of the liquid.
- After the chicken is fully cooked, take out the bundle of herbs from the tajine. Proceed to adorn the dish with caramelized apricots and garnish it with sesame seeds (or slivered almonds).
What is chermoula made of?
Chermoula is a flavorful marinade and condiment commonly used in North African cuisine. It is known for its vibrant and aromatic profile. The ingredients typically include a combination of fresh herbs like cilantro and parsley, along with spices such as cumin, coriander, and paprika. Garlic, lemon juice, and olive oil are also essential components, lending acidity and richness to the mixture.
Chermoula is often used to marinate fish, chicken, or vegetables before grilling or roasting, infusing them with its tantalizing flavors. Its versatility and distinct taste make it a beloved addition to many dishes, both traditional and modern, across the region.
Ingredients :
- A cluster of newly harvested cilantro sprigs, weighing approximately 120 grams.6 large garlic cloves (peeled)
- 5 teaspoons paprika
- 2 teaspoon ground cumin
- Adjust the amount of red hot chili pepper to your preference, starting with half a teaspoon.2 teaspoon salt
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 tablespoons water or saffron water
Directions :
- Combine all the ingredients for the chermoula in a blender and blend until a smooth and thick marinade is formed.
- The marinade is now prepared for use with fish, chicken, or vegetables. It can be stored in a jar and refrigerated for up to 5 days.
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