This Moroccan Chicken tagine recipe is a tasty, aromatic dish with tons of flavor. Serve it with couscous for a filling, luxurious meal.
This is one of my favorite meals. The sauce is really luxurious with salty hints of flavor from the olives, sweetness from the turmeric, a bit of sour from the lemon, and the saffron, herbs, and chicken stock to balance it out perfectly.
If you love Moroccan-influenced food as much as I do, maybe try my Moroccan Spiced Vegetable Couscous next time.
How to Make Moroccan Chicken
- Marinate the chicken
- Brown the chicken and remove it from the pan.
- Cook the onions, add the marinade, lemon slices, olives stock, and reserved chicken.
- Bake 25-30 minutes.
- Serve and enjoy!
Why This Recipe Works
- Marinating the chicken ensures the chicken absorbs the delicious herbs and spices.
- Infusing the stock with saffron adds an extra depth of flavor.
- Using the marinade in the sauce creates a flavorful sauce that can’t be beat!
Best For Chicken for Tagines
It’s always best to use chicken on the bone when braising. Dark meat chicken such as thighs or legs work best as they don’t dry out as much as breasts.
How to Use Chicken Breasts for This Dish
If your preference for chicken meat is breast meat, I recommend you brine the breasts (on the bone) an hour first. Soaking the meat in salted water causes it to absorb some of the water making it moister when cooked.
To brine the chicken, place the breasts in a large bowl with two quarts of cold water mixed with 1/3 cup kosher or sea salt (not table salt). Cover and put in the refrigerator for 1-8 hours.
Step By Step Instructions
Coat the chicken in garlic, lemon juice, and spices, cover with plastic wrap and leave to marinate for anywhere from 20 minutes to overnight.
Infuse stock with saffron and set aside.
Remove the chicken from the marinade and pat dry. Lightly coat the chicken flour Heat the oil in a large pot over medium heat. Place the chicken skin-side down in the pan. Cook for 4 to 5 minutes per side, or until browned.
Remove the chicken from the pan, add the onion, and cook until soft.
Add the spices and flour and saute with the onions to bloom the spices and cook out the flavor of the flour.
Add the marinade (including the lemons), stock, and herbs.
Add the olives and chicken to the pan and bake for 30 to 40 minutes.
What to Serve with Moroccan Chicken
I love to serve this Moroccan Chicken dish with couscous, however you can serve with rice too. For the ultimate meal serve with some bread and salad. Delicious!
Erren’s Top Tips
- To use boneless and skinless chicken to make this recipe, adjust your cooking time down to 20-25 minutes.
- Marinating overnight will produce a more flavorful dish.
- This dish is even better the next day. Follow the make-ahead instructions below on storage and reheating.
Make ahead and Freezing Instructions
- To make ahead, store in an airtight container in the fridge. for up to two days. The flavors will continue to deepen over time. Then reheat, in the oven to warm through.
- To freeze store in an airtight container and freeze for up to 3 months.
FAQs
A tagine is a traditional Moroccan cooking vessel made of ceramic or clay with a round base and low sides. It is also the name for a North African dish cooked in the tagine pot.
You can serve this Moroccan chicken with whatever side you like! It goes well with couscous, pearl couscous, white or brown rice, or even saffron rice!
This dish goes perfectly with couscous and a simple salad, or serve with any of your favorite veg.
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Let’s Make Moroccan Chicken
Ingredients
For The Marinade
- 6 cloves garlic peeled and sliced or chopped
- 1 lemon zested and juiced – then chop the remnants into chunks
- 2 teaspoons ground cumin
- 2 teaspoon ground ginger
- 1 teaspoon sweet paprika
- 1 tablespoon kosher salt or sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 6 chicken thighs bone-in with skin
For the Dish
- 3 cups Chicken Stock
- ¼ teaspoon saffron strands or powdered saffron
- 6 tablespoons flour separated into 2 and 4 tablespoons
- 2 tablespoons olive oil
- 1 large onion Chopped
- 1 teaspoon ground turmeric
- 1 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- fresh parsley and cilantro a good handful of each tied with cooking twine.
- 1 lemon sliced
- 6 oz olives pitted
- Salt and pepper to taste
Instructions
To Marinate the Chicken
- In a large bowl, mix the garlic, Lemon zest, lemon juice, the lemon remnants, cumin, ginger, paprika, salt and pepper, and the oil. Add the chicken. Mix everything together, cover, and set aside to marinate for anywhere from 20 minutes to 8 hours (the longer the better).
To Prepare the Dish
- Preheat the oven to 375°F/190°C.
- Warm the stock, add the saffron and set aside to infuse.
- Remove the chicken from the marinade and pat it dry. Set the marinade aside.
- Lightly coat the chicken in 4 tablespoons of flour.
- Heat the oil in a large pot over medium heat. Place the chicken skin-side down in the pan. Cook for 4 to 5 minutes per side, or until browned. Remove the chicken from the pan and set it aside.
- Add the onion and cook for 4 to 5 minutes or until softened.
- Sprinkle with 2 tablespoons of the flour to coat. Add the spices and sauté with the onions for 3 to 4 minutes.
- Slowly stir in the stock then add the leftover marinade and lemon remnants, and stir in the olives.
- Add the tied herbs, lemon slices & cilantro, and some salt and pepper. Bring to a boil over high heat, add the chicken back to the pan, and bake for 30 to 40 minutes or until the chicken reaches an internal temperature of 165°F/73°C.
- Discard herb bunches and lemon. Taste for seasoning and add more salt as needed and remove the skin if desired before serving.
Tips + Notes
- To use boneless and skinless chicken to make this recipe, adjust your cooking time down to 20-25 minutes.
- Marinating overnight will produce a more flavorful dish.
- This dish is even better the next day. Follow the make-ahead instructions below on storage and reheating.
Nutrition Information:
Update Notes: This recipe was originally posted in 2014, but was updated with new photos, tips and Make-Ahead And Freezing Instructions in 2021
Phil Hughes says
I have had so many different Moroccan chicken recipes over the years, but having not made anything for a while I knew I had no Harissa paste or Ras el Hanout spices left. So when I saw this I thought, wow! a way around it.
so I made this pretty much to the letter, except 1/2 TSP of hot chilli powder with 2nd lot of spices. Cooked it all through and there was just that something lacking. So, half a dozen dried dates, a good pinch of cardamom, cinnamon and fenugreek powders, 10 mins before finishing, and yes, very close to what I know, and for sure tomorrow even better. I would advise the addition of a couple of TSP. of Ras el Hanout in any future rendition of this recipe would be a massive boost. Thanks for the recipe. I will keep this and add as I advise in the next one.
Erren's Kitchen says
Phil , thank you for giving it a try! Your additions sound wonderful!!
Liz says
Great recipe
Erren's Kitchen says
Thank you so much, Liz! We hope you try more recipes in the future!
Rachelle says
I will be having a dinner party for 5.
Find it odd that the recipe only accounts for 1 chicken thigh per person…can I use 10 chicken thighs without doubling all ingredients? Worried about all the added spices
Erren's Kitchen says
Hi Rachelle. You should be able to use 10 chicken thighs with just a slight increase in the quantities of the marinade ingredients instead of doubling and adjust the flour and saffron accordingly. This should still yield a delicious and flavorful dish for your dinner party.
Karen says
Moroccan chicken has always been a favorite of mine. my old recipe doesn’t have the marinade step. I’ll try that next time. However if you want to make it a little more authentic, try ‘Ras El Hanout’ instead of plain paprika and preserved lemons instead of plain lemons ( although the marinating step would likely be OK with plain lemon juice). You can make preserved lemons in a few weeks in advance with salt and lemons (recipes available on line) and even ras El hanout which is a spice mixture. The latter is a complex mixture of from 15-80 spices depending on what part of North Africa or what neighborhood (I prefer one of the manyTunisian combinations). Unless you already have a large selection of spices you might be better off buying it. you can get it on Amazon or, my favorite spice shop is Whole Spice in Napa, CA where you can order online. Good portion sizes at good prices
Erren's Kitchen says
Thank you so much for sharing your experience and tips! I’m thrilled to hear that Moroccan chicken is a favorite of yours. Your suggestion of using ‘Ras El Hanout’ instead of plain paprika and incorporating preserved lemons sounds absolutely delicious and authentic. I appreciate the advice on making preserved lemons and getting Ras El Hanout, especially from Whole Spice in Napa, CA. It’s fantastic to have these options for those who want to add an extra layer of flavor to the dish. I’ll definitely give it a try and encourage others to do the same.
Kathy says
I made this for dinner last night. I made it once before and love that you changed it to make more sauce! Perfection!!
Erren Hart says
Hi Kathy, I’m so glad you enjoyed the recipe and slight change for extra sauce! This is a favorite recipe of mine so your kind words and feedback are truly appreciated!
Beatrice Kertesz says
I’m going to make this delicious chicken for company. If using boneless/skinless chicken thighs, should I use more than the recipe calls for? Can I use finely grated ginger instead of ground ginger? Also, is it baked covered or uncovered? Thanks!
Erren Hart says
When using boneless/skinless chicken thighs, you can use the same amount as called for in the recipe. Since they cook faster than bone-in chicken, it’s a good idea to keep an eye on the cooking time and adjust if needed. Finely grated ginger can be used as a substitute for ground ginger, but the flavor may be slightly different. As for baking, the recipe should be baked uncovered to allow the chicken to brown and develop a delicious crust. Enjoy your company and the flavorful Moroccan chicken!
Beatrice Kertesz says
Thank you for your prompt, clear instructions. I’m ready to cook!
Erren Hart says
I’m happy to hear that you found the instructions easy to follow, Beatrice!
Jodi Waggoner says
This is Fabulous!! Thank you!!
Erren Hart says
Thank you for your feedback! I’m glad you enjoyed the dish! 🙂
Katie S. says
I really enjoyed this recipe. My house has been falling apart in recent years. I had some people come and start doing some residential painting and maintenance and to be nice I made extra of this chicken and offered it to them. The man doing the work at it in what seemed like 2 bites. I invited him into my home and gave him 2 more pieces. It made me so happy to watch him enjoy the meal. Thanks for giving me the chance to brighten someone else’s day.
Erren Hart says
Thank you so much for sharing your heartwarming story! It’s truly wonderful how food has the power to bring people together and create moments of joy and connection. I’m delighted to hear that the Moroccan Chicken recipe not only brought you enjoyment but also allowed you to spread happiness to others. Your gesture of offering the chicken to the residential painters and witnessing their delight must have been incredibly rewarding. It’s acts of kindness like this that make a difference in someone’s day. Thank you for choosing my recipe and for embracing the opportunity to brighten someone else’s day. Wishing you many more delightful culinary adventures!
Erren Hart says
What wonderful feed back, Beth! I love this recipe too. It’s one of those dishes I make for friends when they come over to visit because it’s a hit every time!