Classics · Moroccan

Chicken
Tagine

Chicken Tagine
Time
25'
+ 1h chilling
Diff.
easy
Kcal
520
/ serving
Servings
4
Gather 15 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 07

Marinate the chicken

1000 g
1 łyżeczka
1 łyżeczka
1 łyżeczka
1 łyżeczka
0,5 łyżeczka
1 łyżeczka
0,5 łyżeczka
3 łyżka

In a bowl mix ground ginger (1 łyżeczka), ground cumin (1 łyżeczka), sweet paprika (1 łyżeczka), ground turmeric (1 łyżeczka), ground cinnamon (0,5 łyżeczka), salt (1 łyżeczka), black pepper (0,5 łyżeczka) and olive oil (3 łyżka). Rub this paste over chicken thighs (bone-in, skin-on) (1000 g) on all sides. Leave at room temperature for 30 minutes.

Tip
Marinate at room temperature, not in the fridge — the meat absorbs flavour faster and sears better when it's not cold.
Step 02 of 07

Sear the chicken

1000 g

Heat a heavy pot or Dutch oven over medium-high. Place chicken thighs (bone-in, skin-on) (1000 g) skin-side down and sear 5-6 minutes until the skin is golden brown. Flip and sear the other side 3 minutes. Transfer to a plate.

Tip
Don't touch the chicken for the first 5 minutes. The skin needs to stick, then release on its own when ready. Yanking too early tears it off.
Step 03 of 07

Cook onion and garlic

2 szt
4 szt

Slice onion (2 szt) into wedges, mince garlic cloves (4 szt). Add to the same pot (chicken fat is enough) and cook on medium for 6-7 minutes until onion is soft and lightly golden. Stir every minute to scrape up the browned bits from the bottom — that's where the flavour is.

Step 04 of 07

Assemble in the pot

1000 g
300 ml
2 szt

Return chicken thighs (bone-in, skin-on) (1000 g) to the pot, skin-side up. Pour in chicken broth (from cube) (300 ml). Cut one lemon (2 szt) into quarters, squeeze the juice into the pot and drop in the squeezed pieces too — the peel adds flavour while simmering. Liquid should reach halfway up the chicken, not cover it.

Step 05 of 07

Simmer covered

Bring to a gentle simmer, reduce heat to low and cover. Simmer 60 minutes. Check halfway through — top up with water if too dry. It should barely bubble, not boil hard.

Tip
Hard boiling dries out the meat. The surface should barely move — this is braising, not soup.
Step 06 of 07

Add olives and lemon

150 g
2 szt

Fish out the squeezed lemon pieces and discard. Slice the second lemon (2 szt) thinly (with peel). Add lemon slices and green olives, pitted (150 g) to the pot. Simmer uncovered another 10 minutes to reduce the sauce slightly.

Tip
Olives go in at the end — if cooked for an hour they turn rubbery and overpower the whole sauce.
Step 07 of 07

Serve

1 szt

Chop fresh coriander (bunch) or parsley (1 szt) and scatter on top. Serve straight from the pot with couscous, rice or fresh bread to mop up the sauce.

Chicken Tagine
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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