MOROCCO
Moroccan Chicken Tagine
The Story
This fragrant chicken stew is full of complex flavors and spices and embodies the very spirit of Morocco. It is traditionally made in a tagine, a conical shaped clay pot. Although rich and complex, it is not very spicy, with a gentle sweetness from dried fruit. I made it in a skillet, but a dutch oven, slow cooker or instant pot works too. I used figs; for something more traditional use apricots or dates.
Ingredients
- 1 whole chicken (skinless, bone in, cut into large pieces)
- 1 tbsp olive oil
- 1/2 tsp saffron thread, pulverised
- 8 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 tsp sweet paprika
- 2 medium onions, thinly sliced
- 1 cinnamon stick
- 10 olives, pitted and halved
- 6 dried figs, sliced
- a handful of slivered almonds
- 1 cup chicken stock
- 1 tbsp chopped coriander
- salt and black pepper
- 1 preserved lemon (optional) or zest of one lemon plus 1 tbsp lemon juice
Method
01
Mix garlic, saffron, paprika, cumin and turmeric with salt and pepper, rub on chicken, refrigerate 3 to 4 hours.
02
Warm the oil in a dutch oven or skillet, sear chicken 5 to 8 minutes, turning once, until golden; set aside.
03
Saute onions until soft and browning, add garlic for a minute, then olives, lemon and half the figs.
04
Return chicken, add stock, cover and cook on low until tender.
05
Add remaining figs, almonds and coriander.
06
Serve hot with bread, rice or couscous.
Swaps & Additions
- Preserved lemon can become zest of one lemon plus 1 tbsp juice.
- Figs can be 6 apricots or 4 dates, or omitted.
- Carrots or potatoes can go in with the stock.