Moroccan Chicken Tagine
Yield: 4 servings
Moroccan Chicken Tagine
Prep Time:
15 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 45 minutes
Ingredients
- 1 Onion, diced
- 3 Tbsp Olive Oil, separated
- 5 Tbsp Butter, separated
- 1 Tbsp Fresh Ginger, minced
- 1 tsp Coriander
- 1 tsp White Pepper
- 1/8 tsp Saffron
- 1 tsp Salt
- 4 Bone-In, Skin-On Chicken Thighs
- 2 Cups Chicken Stock
- 1/4 cup Preserved Lemon
- 1 cup Chickpeas, drained & rinsed
- 1 cup Green Olives, drained
- 4 Tbsp Parsley, chopped & separated
- 2 cups Basmati Rice or Cous Cous, cooked
- Naan, heated to serve
Instructions
- Preheat oven to 350˚F
- Over medium heat saute the onions in 2 tablespoons of olive oil and 2 tablespoons of butter until almost translucent.
- Add ginger, coriander, white pepper, saffron, and salt. Cook for 2 minutes until aromatic.
- Place a dutch oven over medium heat on another burner and spoon onion and spice mix into the dutch oven removing as much of the ginger and onions as possible leaving the remaining sauce in the saute pan.
- Add 1 tablespoon of butter to the saute pan, allow the butter to melt fully and heat up over medium high heat. Season chicken with salt then sear skin side down until golden brown. Flip chicken and sear on the other side until golden brown.
- While Chicken is searing add the chicken stock to the onion mix and turn the heat up on the dutch oven to begin heating the broth to a gentle simmer.
- Once chicken is seared on both sides nestle the chicken skin side up into the dutch oven. Place the lid on the dutch oven and place it in the preheated oven for 50 minutes.
- Carefully remove the from the oven and remove the chicken from the broth and place on a plate to rest.
- Add the preserved lemon, 2 tablespoons of parsley, chickpeas, 2 tablespoons of butter, and olives to the broth mixture. Stir gently until the butter has melted completely. Add the chicken back to the broth and cover with a lid and allow to rest for 5 minutes.
- Serve with rice or cous cous, naan and additional parsley.
Notes
*To Make Ahead: Prepare through all steps. Allow to cool and store in the fridge until ready to eat. Store rice and tagine in seperate containers in the fridge.
*To Reheat: Place tagine pot back on the stove and simmer until warmed through. Microwave rice in a microwave safe container with a splash of water and a lid on to allow rice to steam and not dry out.
*Option to use a Moroccan clay glazed tagine for every step the dutch oven is mentioned you will use the tagine. Do not place the clay glazed tagine pot directly on the flame or it will crack.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 712Total Fat 42gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 26gCholesterol 83mgSodium 2256mgCarbohydrates 66gFiber 8gSugar 7gProtein 22g