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Moroccan Chicken Tagine

This dish features chicken slow-cooked with aromatic spices, including cumin, saffron, and grilled lemon, resulting in tender meat with a flavorful sauce that thickens to coat the chicken pieces. The preparation involves simmering the ingredients gently to develop deep, complex flavors and a rich, saucy texture paired with fragrant herbs and citrus notes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in chicken thighs skinless recommended for easier sauce
  • 1 teaspoon ground cumin for warming aroma
  • 0.5 teaspoon saffron threads soaked in warm water
  • 1 lemon grilled lemon or preserved lemon for tang and aroma
  • 2 cloves garlic minced
  • 1 large onion yellow onion sliced thin
  • 1 tablespoon olive oil for searing
  • 1 cup chicken broth or water
  • Fresh cilantro for garnish fresh cilantro

Equipment

  • Dutch oven or heavy-bottomed pot
  • Chopping board
  • Chef's knife
  • Measuring spoons
  • Tongs

Method
 

  1. Pat the chicken thighs dry and season them lightly with salt. Heat olive oil in a heavy-bottomed pot over medium-high heat until shimmering.
  2. Place the chicken thighs skin-side down and sear for about 5 minutes until golden brown. Flip and sear the other side for another 4-5 minutes.
  3. Remove the chicken and set aside. In the same pot, add sliced onion and cook for 5-7 minutes until translucent and fragrant, stirring occasionally.
  4. Add minced garlic and ground cumin to the onions, cooking for 1 minute until fragrant and slightly toasted.
  5. Pour in the chicken broth and add the saffron threads with its soaking water for color and aroma. Stir gently to combine.
  6. Return the seared chicken thighs to the pot, skin-side up, and nestle them into the sauce. Slice the grilled lemon or preserved lemon and add to the pot.
  7. Cover the pot with a lid and simmer over low heat for 35-40 minutes, letting the flavors meld and the chicken become tender.
  8. Once the chicken is tender and the sauce has thickened slightly, remove from heat and garnish with fresh cilantro.
  9. Serve the Moroccan chicken hot, spooning the sauce and onions around the chicken, and enjoy its rich, fragrant flavors.