There’s something truly magical about Moroccan cuisine that captures the essence of its vibrant culture and rich history. I first encountered the enchanting flavors of Moroccan food during a trip to Marrakech, where the scent of spices filled the air and colorful tagines were a common sight. It was there, in a bustling market, that I tasted my first chicken tagine. The dish was a revelation: tender chicken simmered in a fragrant blend of spices, citrus, and olives, creating a symphony of flavors that danced on my palate.
Years later, as I recreated this beloved dish in my own kitchen, I couldn’t help but reminisce about that unforgettable travel experience. Moroccan Chicken Tagine became a symbol of that journey, reminding me of the lively streets and the warm hospitality of the people I met along the way. Every time I prepare this dish, it feels like a small celebration of those memories, a way to bring a piece of Morocco into my home and share it with my family and friends.
This oven version of Moroccan Chicken Tagine is my adaptation of the traditional recipe, designed for convenience without compromising on flavor. The process begins with marinating chicken thighs in a zesty mixture of lemon, garlic, and a medley of spices. As the chicken absorbs these bold flavors, the kitchen fills with an aromatic blend that hints at the dish’s Moroccan roots.
Cooking this tagine in the oven allows the chicken to become tender and infused with the rich, complex flavors of saffron, cumin, and turmeric. The addition of olives and fresh herbs brings a delightful contrast to the dish, making each bite a celebration of vibrant, savory notes. It’s a dish that effortlessly combines the ease of modern cooking with the depth of traditional Moroccan cuisine.
As you prepare this Moroccan Chicken Tagine, imagine the bustling markets of Marrakech and the lively conversations that accompany every meal. Whether you’re serving it at a family gathering or a cozy dinner with friends, this dish is sure to transport you to a world of spice and flavor, making every meal a memorable experience.
Making Moroccan Chicken Tagine (Oven Version)
Ingredients
- 1 large lemon (zested and juiced, remnants chopped into chunks)
- 2 teaspoons ground ginger
- 6 chicken thighs (bone-in with skin)
- 1 tablespoon kosher salt (or sea salt)
- 6 cloves garlic (peeled and sliced or chopped)
- 3 cups chicken broth
- ¼ teaspoon saffron threads (or powdered saffron)
- 2 tablespoons olive oil (for the marinade)
- 2 tablespoons olive oil (for cooking)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 6 tablespoons flour (divided into 2 and 4 tablespoons)
- 1 large onion (chopped)
- 6 oz olives (pitted)
- Fresh parsley and cilantro (a handful of each, tied with cooking twine)
- 1 lemon (sliced)
- Salt and pepper (to taste)
Directions
- Marinate the Chicken: In a large mixing bowl, combine garlic, lemon zest, lemon juice, lemon remnants, cumin, ginger, paprika, salt, pepper, and olive oil. Add chicken thighs and mix thoroughly. Cover and let marinate for at least 20 minutes, or up to 8 hours for best flavor.
- Prepare the Dish: Preheat oven to 375°F (190°C).
- Heat chicken broth and stir in saffron. Let it sit to infuse the flavors.
- Remove chicken from marinade and pat dry. Set aside the marinade for later use.
- Lightly coat chicken with 4 tablespoons of flour.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chicken, skin-side down, and cook for 4 to 5 minutes per side until browned. Remove chicken and set aside.
- Add chopped onion to the same pot and cook for 4 to 5 minutes until softened. Sprinkle with 2 tablespoons of flour, stir well, and cook for another 3 to 4 minutes with the spices.
- Gradually stir in the infused chicken broth, then add the reserved marinade, lemon remnants, and olives. Add the tied herbs and lemon slices. Season with additional salt and pepper as needed.
- Bring the mixture to a boil over high heat. Return the chicken to the pot and transfer to the preheated oven. Bake for 30 to 40 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove the herb bundle and lemon slices before serving. Adjust seasoning with salt if needed and remove chicken skin if preferred.
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Cooking Tips
For a richer flavor, marinate the chicken overnight. If you prefer a thicker sauce, increase the flour to 3 tablespoons in the onion step. Use fresh saffron for a more intense aroma, or substitute with saffron powder if necessary.
Serving Suggestions
Serve this tagine with couscous or steamed rice. Garnish with fresh cilantro and a sprinkle of toasted almonds for added texture. A side of flatbread is also a great complement.
Ingredient Substitutions
Instead of chicken thighs, you can use bone-in chicken breasts or drumsticks. For a vegetarian option, substitute chicken with chickpeas and adjust cooking times accordingly. Use dried apricots or raisins in place of olives for a sweeter version.
Seasonal Variations
In the winter, consider adding root vegetables like carrots and sweet potatoes to the tagine for extra heartiness. In the summer, you might include bell peppers and zucchini for a lighter, seasonal touch.
Allergen Information
This recipe contains garlic and can be made allergen-free by omitting it. If you have a saffron allergy, you can use turmeric as a substitute. Always check labels to ensure there are no hidden allergens in the chicken broth and spices used.
FAQ:
Can I use boneless chicken thighs instead?
Yes, you can use boneless chicken thighs, but adjust the cooking time as they will cook faster than bone-in thighs.
What can I use if I don’t have saffron?
If you don’t have saffron, you can use an extra pinch of turmeric for color and flavor, though the taste will differ slightly.
How can I make this dish spicier?
Add extra chopped jalapeños or a pinch of cayenne pepper to the marinade or sauce to increase the heat level.
Can I prepare this dish in advance?
Yes, you can prepare the dish up to a day in advance. Refrigerate after cooking and reheat thoroughly before serving.
What side dishes go well with Moroccan Chicken Tagine?
This dish pairs well with couscous, rice, or warm flatbread. A simple salad or steamed vegetables can also complement it nicely.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Moroccan Chicken Tagine (Oven Version)
Ingredients
- 1 large lemon zested and juiced, remnants chopped into chunks
- 2 teaspoons ground ginger
- 6 chicken thighs bone-in with skin
- 1 tablespoon kosher salt or sea salt
- 6 cloves garlic peeled and sliced or chopped
- 3 cups chicken broth
- ¼ teaspoon saffron threads or powdered saffron
- 2 tablespoons olive oil for the marinade
- 2 tablespoons olive oil for cooking
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 6 tablespoons flour divided into 2 and 4 tablespoons
- 1 large onion chopped
- 6 oz olives pitted
- Fresh parsley and cilantro a handful of each, tied with cooking twine
- 1 lemon sliced
- Salt and pepper to taste
Instructions
To Marinate the Chicken:
- In a large bowl, combine the garlic, lemon zest, lemon juice, lemon remnants, cumin, ginger, paprika, salt, pepper, and olive oil. Add the chicken thighs and mix well. Cover and let it marinate for 20 minutes up to 8 hours, the longer the better.
To Prepare the Dish:
- Preheat your oven to 375°F.
- Heat the chicken broth and stir in the saffron. Set aside to let it infuse.
- Remove the chicken from the marinade and pat it dry. Reserve the marinade.
- Lightly coat the chicken with 4 tablespoons of flour.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken skin-side down and cook for 4 to 5 minutes per side, until browned. Remove the chicken and set aside.
- Add the chopped onion to the pot and cook for 4 to 5 minutes until softened. Sprinkle with 2 tablespoons of flour and mix. Add the spices and cook for another 3 to 4 minutes.
- Gradually stir in the infused chicken broth, then add the reserved marinade, lemon remnants, and olives. Toss in the tied herbs and lemon slices. Season with salt and pepper.
- Bring to a boil over high heat. Return the chicken to the pot and transfer to the oven. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the herb bundle and lemon slices before serving. Adjust seasoning with salt if necessary and remove the skin from the chicken if desired.
