Moroccan Chicken Tagine
This incredible, one-pan meal features buttery-soft chicken and tender vegetables in a warm, Moroccan-spiced broth. This is the most flavorful, deliciously moist chicken you will ever eat!
What is chicken tagine? Chicken tagine is a classic Moroccan dish that features pan-seared/braised chicken that’s been scented with spices and simmered with garlic, ginger, onion, olives, and lemon. It’s cozy, hearty, and brimming with nuances of cumin, coriander, cinnamon, and cayenne pepper. And while it’s fancy enough for a dinner party, it’s also easy enough for any busy weeknight. Just put the ingredients in the pan and let the cooktop do the work!
What type of pan should you use? If you’re lucky enough to have a tagine pot– a heavy, shallow clay pot with a cone-shaped lid – use that! What’s so special about a tagine pot? The cone-shaped lid traps the flavorful steam inside and allows it to trickle back into the pot. This process guarantees ultra-juicy, extra-flavorful dishes every time. Plus, you can put your tagine pot directly on the cooktop for endless one-pot-meal variations. Pro tip: I really love my Kamsah authentic Tunisian tagine pot. It’s ethically handcrafted by female Tunisian artisans and makes a show-stopping presentation.
Tips for using your tagine pot. It’s recommended that you soak your new tagine pot for 36 hours before the first use (I forgot and soaked mine for about 8 hours and it was fine). Then, before cooking, heat up the pot slowly. If you’re using your oven, start below 500 degrees. On the cooktop, start at a very low temperature and increase the heat gradually. I allowed my tagine pot to heat up for 5 to 7 minutes before adding the oil and searing the chicken. After cooking, don’t place the pot on a cold surface (like marble or granite) or the clay may crack. Place your pot on a wooden board or trivet and serve right from the pot! The gorgeous painted cone makes an excellent presentation.
What if you don’t have a tagine pot? You can also use a Dutch oven or heavy, high-sided skillet with a lid.
What type of chicken should you use for this tagine? I used boneless skinless chicken thighs and they came out buttery, fork-tender and insanely moist. Chicken thighs are ideal for braised dishes like this. You can also use bone-in thighs, just add a few minutes to the cooking time. If you prefer chicken breasts, swap them in! I simply recommend using skinless chicken to keep the sauce from getting oily.
Can you add vegetables to this tagine? Absolutely! I used onions and carrots, but you can certainly add bell peppers, peas, potatoes, and more. Since the chicken and vegetables simmer in the flavorful broth, the vegetables soak up all the flavor from the beginning.
How should you serve your chicken tagine? I served the chicken, vegetables and sauce over rice and it was fabulous. I suggest serving the dish over some sort of sponge (couscous, mashed potatoes, rice, quinoa) because the sauce is incredible and you won’t want to miss a drop.
Moroccan Chicken Tagine
Ingredients
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 8 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts (you can also use bone-in chicken)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 red or yellow onion, cut into 1/4-in-thick slices
- 2 carrots, peeled and cut crosswise into 1/2-inch thick rounds
- 1 tablespoon minced fresh ginger
- 3-5 cloves garlic, minced
- 2 tablespoons all-purpose flour, or gluten-free flour
- 1 1/2 cups chicken broth
- 2 tablespoons honey
- 1/2 cup pitted Greek/kalamata olives, halved
- 1/4 cup chopped fresh cilantro
- 1 lemon, juice and zest
Instructions
- In a small bowl, combine the paprika, cumin, coriander, cinnamon, and cayenne pepper. Mix well and set aside.
- Season both sides of the chicken with salt and black pepper.
- Heat 1 tablespoon of the oil in a tagine pot, Dutch oven, or high-sided skillet with a lid over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
- Heat the remaining tablespoon of oil in the same pot over medium-high heat. Add the onion and carrot and cook for 3 to 5 minutes, until soft. Add the ginger and garlic and cook for 1 minute. Add the spice mixture and stir to coat. Add the flour and stir to coat.
- Add the broth and honey and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan with any accumulated juices. Reduce the heat to medium-low, cover and simmer for 20 minutes, until the chicken is cooked through and fork-tender (or slightly longer for bone-in chicken).
- Add the olives, cilantro, 1 tablespoon lemon juice, and 1 teaspoon freshly grated lemon zest. Season the sauce with salt and black pepper.
- Serve and enjoy!