Marrakesh Moroccan Spiced Chicken Tagine
Marrakesh Moroccan Spiced Chicken Tagine is a slow-cooked dish using a tagine pot, combining chicken, spices, vegetables, and dried fruits.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs | 800 | Grams |
| Olive Oil | 3 | Tbsp |
| Onion | 2 | Count |
| Garlic | 4 | Clove |
| Ginger | 1 | Tbsp |
| Cinnamon Stick | 1 | Count |
| Cumin | 2 | Tsp |
| Coriander | 2 | Tsp |
| Turmeric | 1 | Tsp |
| Paprika | 1 | Tsp |
| Saffron Threads | 0.5 | Tsp |
| Chicken Broth | 500 | Milliliters |
| Carrot | 3 | Count |
| Apricots | 150 | Grams |
| Almonds | 100 | Grams |
| Lemon | 1 | Count |
| Cilantro | 1 | Bunch |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- Heat olive oil in a tagine or heavy-bottomed pot over medium heat.
- Add sliced onions and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add chicken thighs and brown on all sides, about 8 minutes.
- Mix in cinnamon stick, cumin, coriander, turmeric, paprika, and saffron with its soaking water.
- Pour in chicken broth and bring to a simmer.
- Add carrots, apricots, and preserved lemon to the pot.
- Cover and cook on low heat for 1.5 to 2 hours, until chicken is tender.
- Stir in toasted almonds and season with salt and black pepper.
- Garnish with chopped cilantro before serving.
Prep
- Soak saffron threads in warm water for 15 minutes.
Kitchen equipment
Tagine PotGrater