Tag Archives: Moroccan

Exotic Moroccan-Style Chicken Tagine

Chicken Tagine
Chicken Tagine
Chicken Tagine marinade
I am so fascinated with global cuisines that I jump from Italian pasta dishes, to Greek deliciousness, Middle Eastern delights, Caribbean flavorful dishes to other exotic cultures. Today, I am taking you on a journey (via my blog) to Morocco for a taste of My Chicken Tagine. A tagine is an earthenware pot in which this dish is traditionally cooked in.  Using preserved lemon is also part of the tradition, however in this recipe,  I used fresh lemon instead. No, I have not been to Morocco but I love the way they use aromatic spices in their dishes. Put on your apron and follow me in the kitchen for this delightful meal.

Serves: 6-8 Level of difficulty: Intermediate
Allow up to 2.5  hours from start to finish

Ingredients for chicken marinade:

  • 5-6 lbs. chicken thighs and legs, skinless
  • 1 medium onion, sliced
  • 1/2 tsp. ginger, grated
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • freshly ground black pepper to taste
  • 1/4 tsp. cinnamon
  • 1/2 lemon, juiced + slices of lemon
  • 2 tbsp. olive oil for marinade

  • Remaining ingredients: 
  • 6 -8 tbsp. of olive oil for searing the chicken
  • 4 garlic cloves
  • 1 tsp. tomato paste
  • 1/2 cup dry white wine
  • 1.5 cup low sodium chicken broth
  • 1 cup pimento-stuffed olives
  • 8 oz chickpeas
  • 1 large carrot, sliced
  • 1/2 cup golden raisins

    Preparation:

    1) Marinate the chicken for at least one hour,  with onions, ginger, cumin, paprika, turmeric, salt, pepper, cinnamon, lemon juice, olive oil.  Keep refrigerated for 45 minutes and keep at room temperature for 15 minutes prior to cooking it. Please keep your house cool.
    2) In a large tagine or Dutch-oven, over med-high heat, heat olive oil, and sear the chicken 2-3 minutes on each side. You will do this in batches and use more oil as needed. Remove and set aside.
    3) In the same pan, add the onions from the marinade, sauté for couple minutes, add garlic, sauté for 1 minute, tomato paste, 1-2 minutes till it’s rust in color. Stir constantly to avoid burning. Deglaze with the wine for 1-2 minutes.
    4) Add the chicken, broth, olives, chickpeas, carrots, raisins and lemon slices as seen in picture. Bring to a boil.
    5) Cover and simmer on low flame for 30 minutes. Remove cover, simmer for an additional 45 minutes. Serve with Moroccan couscous. Bon Appetit!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    WSET-Level 2 Wine Connoisseur
    Global Cuisines & Cultures Aficionado