Christmas

Chef Mo’s Moroccan Chicken Tagine

by:
October 12, 2021
5
1 Ratings
Chef Mo’s Moroccan Chicken Tagine
Photo by Maurice Farmer
  • Prep time 40 minutes
  • Cook time 1 hour
  • Serves 6
Author Notes

Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons.
I made this on the deadliest Catch boats in the Bering sea , Alaska they loved it lemons & olives goes great together.. —Maurice Farmer

What You'll Need
Ingredients
  • 3-3 pounds Whole Chicken cut into 8 pieces Rock salt
  • 1 teaspoon White Vinegar
  • 5 tablespoons Olive oil
  • 1 bunch Fresh Cilantro
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Saffron threads
  • 1/2 pound White Onion
  • 5 tablespoons Fresh Garlic chopped
  • 1 teaspoon Cummin powder
  • 1 teaspoon Ginger powder
  • 1 teaspoon Paprika
  • 1 teaspoon turmeric
  • 1/2 cup mixed olives, pitted
  • 2 pieces small preserved lemons, rind only, chopped
Directions
  1. Place a deep, flameproof casserole over medium heat. Heat the remaining olive oil in the pan. Shake as much of the marinade as possible off the chicken; reserve the marinade. Place the chicken pieces in the pan, skin side down in a single layer, and sauté until golden brown; do this in two batches if necessary. Remove the chicken as it browns.
  2. Add the reserved marinade to the pot and cook over medium-high heat, stirring, until fragrant, about seven minutes; take care not to burn the mixture. Return the chicken to the pot, along with the remaining onions, olives, and chopped preserved lemons. Cover the pot and place it in the oven for 45 minutes. The chicken should be quite tender and the sauce thickened. Sprinkle the reserved cilantro over the chicken and serve it directly from the casserole dish with fresh bread.
  3. Add the reserved marinade to the pot and cook over medium-high heat, stirring, until fragrant, about seven minutes; take care not to burn the mixture. Return the chicken to the pot, along with the remaining onions, olives, and chopped preserved lemons. Cover the pot and place it in the oven for 45 minutes. The chicken should be quite tender and the sauce thickened. Sprinkle the reserved cilantro over the chicken and serve it directly from the casserole dish with fresh bread.
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