Moroccan Chicken Tagine

Why This Recipe Works

It all cooks in one pot: Okay, so you will need some couscous on the side or some Moroccan-style bread, but this Moroccan Chicken Tagine gets the best flavors all cooking together in a Dutch Oven on the stovetop.

We’re layering lots of Moroccan flavors: Garlic, onions, chicken, mixed olives, cinnamon and a few other special ingredients are all added to the pot at different times before the tagine braises to make sure you’re getting the best out of each ingredient.

The special ingredients last a (really) long time: It’s super annoying when you’ve ordered special ingredients for something, and they don’t last for other recipes or to make the same recipe again. This tagine recipe calls for Ras el Hanout (instructions for making your own spice mix are below), Harissa Paste and Preserved Lemons, all of which will last months in your pantry or refrigerator.

Ingredients

• Skin On Bone In Chicken Thighs: You want bone-in chicken for super moist pieces, and the skin to add flavor to the tagine sauce.
• Ras el Hanout: This Moroccan spice mix means “head of the shop” in Arabic and is sweet and aromatic. If you can’t find it combine 2 1/2 tbsp sweet paprika, 1 ½ tbsp ground coriander, 1 tbsp ground cumin, ½ tsp cinnamon and ½ tbsp ground black pepper with a pinch of cloves. Keep the leftover spice mix in an air tight jar for up to 3 months. 
• Preserved Lemons: These are easy to find in Middle Eastern grocers, online, and Trader Joe’s sometimes sell them. If you find cured lemon or cured lemon paste use that instead, or simply add more salt and fresh lemon juice to the tagine at the end of cooking, to taste.
• Harissa Paste: This North African red chile paste can also be found online, in Middle Eastern grocers or at Trader Joe’s. It’s also really versatile so you can also make your own – it makes a delicious dip or chicken marinade mixed with plain yogurt. Sambal oleck would make a good substitute.
• Canned Plum Tomatoes: These will melt into the sauce, you can use regular chopped tomatoes but there will be chunks in your chicken tagine. Finely chopped ones would also work.

Here’s How To Make It

1. Brown the chicken: Heat the oil in a large dutch oven set over a medium high heat. Season the chicken all over with salt and pepper, and cook the chicken in batches until they’re golden on each side. Set aside. (photos 1-2)
2. Cook the onions: Drain off all but 1 tbsp of the fat from the pan and reduce the heat to medium. Add the onions and another pinch of salt, and cook for 6-8 minutes until soft. Then stir in the crushed garlic and cook for a minute more, followed by the Ras el Hanout, preserved lemon, harissa paste and cinnamon stick. (photos 3-8)
3. Cook the tagine: Crush the tomatoes with your hands as you add them to the pan along with the chickpeas, chicken broth and olives. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Return the chicken, skin side up and reduce the heat to low. Simmer with the lid on for 25 minutes. (photos 9-11)
4. Check the seasoning: Taste and see if you need to add more salt before serving with couscous. (not pictured)

Expert Tips

• Get ahead! The flavors of this Moroccan Chicken Tagine recipe will only improve in the refrigerator overnight.
• Control the heat to stop the chicken burning. This tagine is best made in a Dutch Oven, and because the cast iron conducts heat really well you don’t need as high a temperature as with a regular pan when you’re browning the chicken. Medium high should be enough.
• Make it in the slow cooker. The stovetop version of this has a richer sauce, but if you still want a delicious Moroccan-style tagine made while you’re at work ommit half the chicken broth and cook it for 8 hours on low. Don’t skimp on browning the chicken and aromatics before you add them to the slow cooker, however, as you’ll lose out on a lot of flavor.