Experience the rich, comforting flavors of Morocco with this authentic Chicken Tagine recipe made with preserved lemon, green olives, aromatic spices, and tender chicken simmered to perfection. In this video, I guide you step-by-step—from marinating the chicken to browning, sautéing the onions, and slow-cooking everything in a traditional tagine (or Dutch oven).
This recipe delivers deep flavor, tender texture, and true Moroccan character, complete with tips from the original cookbook: cooking times, spice measurements, substitutions like lamb or vegetables, and serving suggestions. Whether you’re new to Moroccan cuisine or looking to perfect the classic dish, this video will help you recreate a truly authentic meal at home.
Perfect for family dinners, meal prep, or impressing guests—this tagine is a dish you’ll make again and again.
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[Music] Hello and welcome. You know, today we’re doing more than just following a recipe. We are heading out on a fullblown culinary journey to create an absolutely incredible Moroccan chicken tajine. So, let’s just dive right into this delicious adventure. I mean, just listen to that. That is where we’re headed. We’re talking about chicken that is so unbelievably tender. It just falls right off the bone. Swimming in a sauce that’s aromatic, savory, tangy. It’s just bursting with flavor. Trust me, the destination is absolutely worth the trip. So, here’s our road map for today. First, we’re going to understand the key players in this dish. Then, we’ll build that allimportant flavor foundation, get into the cooking, and uncover the real magic of slow brazing. After that, we’ll put on the finishing touches and finally explore how you can make this whole journey your own. And just a quick look at the time commitment here. See, you’ve got less than an hour of actual active work. The real transformation, the really good stuff happens during that long, slow braze where you can just kick back, relax, and let the magic happen. Totally manageable for such an impressive result. Okay, first up, let’s get to know what makes this dish so uniquely Moroccan. It really all comes down to a few key ideas and of course a few key ingredients. So what even is a tajine? Well, it’s actually two things. It’s the name of the stew and it’s the name of that conicle pot it’s cooked in. That unique shape is a brilliant piece of engineering. It’s designed to trap steam which then drips back down into the dish, keeping everything incredibly moist and tender. But hey, don’t worry if you don’t have one. A Dutch oven with a good tight fitting lid works beautifully, too. Now, this next ingredient, this is the real game changer. Preserved lemon. And let me be clear, this is not the same as a fresh lemon. Not at all. During the salt curing process, all that intense sourness, that bitterness from the rind, it just mellows out and transforms into this deeply savory, almost floral tang that is absolutely essential to this dish. It’s truly the secret weapon of Moroccan cooking. All right, now that we know the key players, it’s time to build the very foundation of our tene’s flavor. Think of this part as assembling the all-star cast for our flavor story. This right here, this is the heart and soul of the tine. Just look at that lineup. You’ve got the earthiness of cumin and turmeric, the warmth from the ginger and paprika, and then that unmistakable luxurious floral note from the saffron. This combination is what’s going to transport your kitchen straight to Morocco. Now, the process itself is super simple, but it’s so, so important. We’re creating this powerful paste and then just giving it some time to work its way into the chicken. Honestly, even just 15 minutes makes a huge difference. But if you’ve got a few hours to let it sit in the fridge, oh, the flavor infusion is just incredible. This is your first and most important flavor building step. Okay, our chicken is packed with flavor, which means the active part of our journey can begin. This is where we start layering all those amazing flavors in the pot. Really transforming those raw ingredients into one cohesive, delicious dish. You have to think of each of these steps as a layer of flavor. First, we soften the onions, creating this sweet, aromatic base. Then, we brown the chicken. And this isn’t about cooking it through. Not yet. It’s all about creating that beautiful, deeply savory crust. And finally, we add our liquids. the preserved lemon and those briney olives. Now, now we’re ready for the magic. So, we’ve done all the active work. Now, we get to move on to the most transformative and honestly the easiest part of the whole process, the slow, gentle braise. This is where the real alchemy happens. And it’s all powered by one key ingredient, and that ingredient is time. Seriously, you cannot rush this part. All those flavors we’ve so carefully layered, the spices, the seared chicken, the aromatics, they need this time to meld together, to marry, and to deepen into something truly spectacular. So, for a full 60 to 90 minutes on a low simmer, a couple of amazing things are happening. First, all the connective tissues in the chicken are breaking down, which is what makes it fall off the bone tender. And at the same time, the sauce is becoming deeply infused with every last bit of flavor. your job. Just step back and let the pot do all the heavy lifting. The wait is finally over and the aromomas filling your kitchen right now have to be incredible. It’s time for the grand finale. Taking our masterpiece across the finish line and getting it ready for the table. These final touches, these are what make it absolutely perfect. If the sauce is a little thin, no problem. Just simmering it uncovered for a few minutes will concentrate those amazing flavors. A final taste to adjust the seasoning is key. And whatever you do, don’t skip the fresh herbs. They add this burst of brightness that just cuts through all that richness. Now, all that’s left is to serve it up with some fluffy couscous or crusty bread to soak up every last drop. And hey, for those of you who track this kind of thing, here’s a quick look at the approximate nutritional breakdown per serving. As you can see, it’s a really well- balanced dish, absolutely packed with protein. So, you’ve completed the journey. You’ve mastered the classic chicken to gene. But you know what? The adventure doesn’t have to stop here. Let’s talk about how you can take this foundation and build your own unique creation with it. Probably the most popular variation is to use lamb. The process is almost identical. The only real difference is you need to give the lamb a much longer, slower braze, a good 2 and 1/2 hours to get that perfect fork tender texture. But that core spice blend, it works beautifully with the richer flavor of lamb. And the possibilities really don’t stop there. Craving some heat? Easy. Just stir in some haresa paste. Want a vegetarian option? No problem. Chickpeas and sweet potatoes are absolutely fantastic in this. And don’t forget that marinating trick. Doing it overnight really takes the flavor to a whole other level. This recipe is just a template for your own creativity. So, there you have it. The complete journey from a simple collection of spices all the way to a stunning, flavorful Moroccan tajine. We’ve given you the map. We’ve given you the compass. The only question left is where will you decide to go next? Happy cooking. [Music]
Dining and Cooking