Moroccan chicken tagine. Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together. The combination of spices and vegetable flavors are amazing.

Made with preserved lemon and olives, you can cook it in a traditional tagine or the oven. Maelle & Richard cook a really easy Moroccan chicken tagine that's unbelievably tasty and filled with good things. It's one of five recipes for a Moroccan. You can have Moroccan chicken tagine using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moroccan chicken tagine

Prepare 500 g of chicken (cut into pieces or just thighs).
Prepare of Chicken liver.
You need 3/4 cup of water or chicken broth.
You need 2 of onions (grated).
You need of Potatoes or other vegetables.
Prepare of The pulp of 1 large preserved lemon.
You need 1 handful of fresh parsley.
You need 1 teaspoon of ground ginger.
It's 1/4 teaspoon of pepper.
Prepare 2 tablespoons of olive oil.
Prepare 1/2 teaspoon of ground cumin.
Prepare 1/2 tablespoon of salt.
You need 1/2 tablespoon of turmeric.
You need of Few leaves of Saffron.
It's 2 tablespoon of olive oil.
You need Pinch of salt and ground ginger.
You need 1 tablespoon of fresh lemon juice.
Prepare Handful of green olives.
It's of Bread.

This One Pot Moroccan Chicken stew is my easy spin on a traditional chicken tagine recipe. Chicken drumsticks simmered with chickpeas, raisins and warming, anti-inflammatory spices. Reviews for: Photos of Moroccan Chicken Tagine. This Moroccan Chicken Tagine recipe is a delicious mixture of flavors from dried apricots, onions, tomatoes, chickpeas and spices that will delight your tastebuds!

Moroccan chicken tagine instructions

Start by preparing the ingredients: Finely chop the pulp of the preserved lemon, and the parsley..
In a large bowl separate the chicken pieces and combine: the chopped parsley, chopped preserved lemon pulp, ginger, cumin, pepper, turmeric, saffron and olive oil..
Mix very well the ingredients and make sure that every piece of the chicken is well immersed into the marinade. Cover and refrigerate for around an hour..
In a medium-large pot, drizzle the olive oil and add the pealed and grated onions, with a little bit of salt and ginger..
When the onions become soft and transparent, add the chicken with its marinade..
On low-medium heat, cover the pot and cook for around 15-20..
When the chicken and the onion both release their juices, add the water and reduce the heat to low. Cover the pot, and let the chicken cook for an hour or so..
When the chicken has become tender, add the lemon juice, the olives, the chicken liver and the potatoes, and let everything cook uncovered until the sauce thickens..
Serve when hot, and if you want to eat the Moroccan way, serve with French bread, and eat with your hands..

Moroccan Chicken, Apricot and Almond Tagine. This Moroccan chicken tagine skillet has so much incredible flavor that you'll be hard-pressed to find I was blown away with it. I am telling you, this Moroccan chicken tagine skillet needs to be on. This flavorful Moroccan Chicken Tagine with Preserved Lemons and Olives is a time-tested classic. It is guaranteed to transfer you to this exotic country!