If you’ve never had a Tagine, you’re missing out—it’s packed with rich Moroccan spices and slow-cooked flavour. Both the vessel and the dish are called a Tagine, and this chicken thigh version won’t disappoint. Still not convinced? magine braised chicken that’s packed with flavour!
Ingredients (large Tagine): about 1.8 kg or 10 bone-in, skin-on chicken thighs, 2 tbsp olive oil, 1 large onion finely diced, 3 cloves garlic minced, 1 tbsp fresh ginger minced, 1/2 tsp kosher salt.
Spice rub: 1 tsp kosher salt, 1 1/2 tsp cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp turmeric, 2 tsp paprika, 1/2 tsp ground cloves, 1/2 tsp ground black pepper, 1 tsp ground cardamom, 1/2 tsp white pepper, a pinch of saffron steeped in 1/2 cup hot water for 10 min, 2 tbsp olive oil.
Other ingredients: 1 cup chicken stock, 1 cup canned chickpeas, 3 preserved lemons quartered, 1 cinnamon stick, 3 bay leaves, 3/4 cups pitted green olives, 8 apricots, 1 small bunch cilantro chopped, 1 small bunch parsley chopped.
Steps: Marinate chicken with oil and rub spices, and set aside for at least 2 hrs. In the Tagine, sauté onion, garlic, ginger, and salt until soft. Add marinated chicken, broth/stock, chickpeas, preserved lemons, cinnamon, and bay leaves. Bring to a gentle boil, lower the heat, cover and simmer 45 min. Uncover, add olives, apricots, half the cilantro and parsley, cover and cook 15 min. Uncover and finish with remaining herbs and serve with couscous and flatbread.
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Dining and Cooking