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Moroccan Chicken Tajine

Moroccan Chicken Tajine There are many great Tajine recipes out there. This Moroccan Chicken Tajine recipe is a perfect one to try. Don't let this rather large ingredient list intimidate you. Most of these ingredients are not difficult to find. Many of the...

Moroccan Chicken Tajine
Moroccan Chicken Tajine

There are many great Tajine recipes out there. This Moroccan Chicken Tajine recipe is a perfect one to try.

Don't let this rather large ingredient list intimidate you. Most of these ingredients are not difficult to find. Many of the spices are ones you may already have in your kitchen!

This recipe appears to be long, but most of the steps are really quite simple. It does not take overly long to prepare and would be a great dish for guests. However, keep in mind the amount of time it would take to marinate the chicken!

Ingredients:

  • 6 peeled and chopped cloves garlic
  • 1 teaspoon of both ground cumin and ground ginger
  • 1/2 teaspoon of the following: paprika and ground black pepper
  • 1 tablespoon salt
  • 1 cup of chopped onion (equivalent to one large onion)
  • 2 tablespoons canola or olive oil
  • 1 to 2 fresh lemons (depends on size! Preserved lemons also work)
  • 8 chicken thighs (depends on size)
  • 1/4 of a teaspoon powdered saffron
  • 1 cup of pitted green Moroccan or Greek olives
  • 1/2 bunch Italian parsley. Chop up an equivalent to 1/4 cup of it.
  • 1/2 bunch cilantro. Chop up an equivalent to 1/4 cup of it.
  • Stems from both the parsley and cilantro

Directions:

  1. Mix together the following ingredients in a large bowl: ginger, garlic, salt, and pepper.
  2. Also mix in the cumin, paprika, 1/2 a cup of chopped onion, and the oil. Stir well.
  3. Rinse the lemons and remove the pulp.
  4. Be sure to save the lemon peel for later on!
  5. Next add the lemon pulp to the large bowl of mixed ingredients from step one and two.
  6. Next add in the chicken. No need to season the chicken.
  7. Put all of the mixture (meat and sauce) in a plastic bag and marinate over night.
  8. The next day, put the chicken and marinade into a large casserole (or dutch oven or large pot).
  9. Next you need to add the stems of the parsley and cilantro, the rest of the chopped onion, the powdered saffron (or the substitution), and 1 1/2 cups water.
  10. Bring mixture to a boil over high heat,.
  11. Then turn down to a low simmer and cook, partially covered, for approximately 30 minutes.
  12. Next remove the cover and stir the chicken. Then continue to simmer for another 15 minutes or until the chicken is tender and cooked fully.
  13. Place the chicken in a serving dish, while continuing to cook the sauce on the stove until it thickens.
  14. Now you need to slice the lemon peel into thin slices and add it to the sauce.
  15. Also add the olives, parsley, and cilantro.
  16. Cook sauce for about 5 minutes (or until the sauce is slightly thickened).
  17. Pour sauce over chicken and serve.

Tips:

There are many parts of this recipe that may need to be tweaked to suit your specific preferences. For example cilantro is a delicious spice, but can be very strong for some people. You might want to consider reducing the amount used in the recipe.

This recipe is also heavy on salt. For those who want to follow a reduced sodium diet, you may want to not use quite as much salt. Additionally consider removing the skin from the chicken before pouring the sauce on it. This would make the dish lower in fat.

Does the taste seem too strong? Or maybe the taste of the chicken isn't strong enough? The longer you marinate the meat, the better the flavor. Reduce the marinate time if the taste is too strong or lengthen it to make the flavor stronger. 24 hours is considered the best amount of time for optimal flavor!

Please contact us to learn more great new recipes to try.