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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.
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 and stock.
Add the olives, herbs and chicken to the pan and bake for 30 to 40 minutes.
Serve and enjoy!
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
What is a Moroccan tagine?
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.
What goes with chicken tagine?
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!
What veg goes with tagine?
This dish goes perfectly with couscous and a simple salad, or serve with any of your favorite veg.
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Recipe
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
- 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.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This recipe was originally posted in 2014, but was updated with new photos, tips and Make-Ahead And Freezing Instructions in 2021
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