One of my favorite North African dishes is Chicken Tagine. Chicken tagine is a traditional North African dish, most commonly associated with Morocco. It is named after the earthenware pot in which it is traditionally cooked. The tagine pot has a distinct conical lid, which helps retain moisture and circulate steam, resulting in tender and flavorful dishes. It is perfect for tougher cuts of meat that need some moisture to make moist.

One of my favorite kind of tagine dishes is preserved lemon chicken tagine. Preserved lemons are They are whole lemons that have been pickled in a mixture of salt and their own juices. They are used a ton in Moroccan cuisine and great in stews and sauces. You can buy them on Amazon and find them in some grocery stores that have a good international section.

Key Ingredients and Substitutions:

  • Chicken Thighs – I use skin on chicken thighs for more flavor. You can also use skinless boneless chicken thighs.
  • Ras Al Hanout – This is a Moroccan spice blend that is very much needed for this dish! Try to get your hands on it if you can. If you cannot, use some cumin, ginger, coriander, and turmeric.
  • Harissa – Harissa is a chili paste that has a slight kick to it. You can buy this made already, or check out my recipe here.
  • Preserve Lemons – These are lemons that have been pickled in a salt solution. Omit if you cannot get your hands on any.
@kellyscleankitchen

How to make chicken tagine #chickentagine #tagine #cooking #chicken

♬ Moroccan Soul – Mehdi Yakin
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • COOK TIME: 1 Hrs
  • TOTAL TIME: 1 Hr 20 Min

Ingredients:

Marinade:

  • 4 skin on, chicken thighs
  • salt
  • 1 lemon, juiced
  • 6 garlic cloves, minced
  • 1 tbsp ras al hanout
  • 1 tsp saffron threads
  • 1/4 cup olive oil plus 2 tbsp for cooking

Tagine:

  • 1 onion, julienned
  • 2 tbsp harissa
  • 2 preserved lemons, skin only, small diced
  • 1.75 cups chicken stock
  • 1/4 cup parsley, minced for garnish

Preparation:

STEP 1.

Season the chicken with salt and add to a plastic bag or bowl.

STEP 2.

Mix the remainder of the marinade ingredients together and add the chicken. Marinate for 3 hours or overnight. Once ready to cook, remove the chicken from the marinade and pat dry with a paper towel.

STEP 3.

Preheat the oven to 400°F.

STEP 4.

Place a dutch oven or tagine over medium heat and add 2 tbsp of olive oil. Once hot, add the chicken, skin side down and cook for 8-15 minutes until the skin is golden brown. Remove from the pot and set aside. Add the onions to the pot and saute until translucent, salting as you go, around 8-10 minutes.

STEP 5.

Stir in the harissa, chicken stock, preserved lemons and season with salt. Add the chicken and bring everything up to a simmer. Top with a lid and transfer to the oven. Bake for 40 minutes.

STEP 6.

Remove the chicken from the oven and serve! Top with parsley and enjoy.

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