Moroccan Chicken Tagine
One of the most beloved and frequently made recipe in Morocco, tagine is a slow-cook stew that is very versatile and nutritious. Most families eat it directly from the same tagine clay-pot, where it has been slow-cooking for 2 hours, bringing children, parents and grandparents together.
¼ of tagine
Cook time: 2hr 0min
Total: 4hr 20min
2 small (210 g) chicken thighs and drumsticks, attached with skin removed
½ lemon, juice and zest
¼ cup water
1 teaspoon ginger, grounded
½ teaspoon turmeric, grounded
½ teaspoon paprika, powdered
1 teaspoon black pepper, grounded
1 medium (110 g) onion, chopped
1 small (91 g) tomato, chopped
4 tablespoons olive oil
2 medium (61 g each) carrots, cut lengthwise, and then in thirds
1 small (61 g) turnip, cut into 6 wedges
¼ cup chickpeas, canned or boiled without salt
8 small (3 g each) green olives, pitted, and halved
½ cup green peas, frozen
- Rinse the chicken, dry it and poke holes through the flesh.
- Combine the lemon juice and zest, water, spices and black pepper in a medium mixing bowl. Mix well.
- Add one chicken leg at a time, spooning marinade over it to catch in the punctured flesh.
- Marinate the chicken in the lemon/spice mixture for two hours or overnight in the refrigerator.
- Two hours before you want to eat the tagine, arrange the onion and tomato at the bottom of a clay tagine pot, or a wide pot or Dutch oven with lid at least 9-inches wide.
- Pour the oil over tomatoes and onions. Top with marinated chicken legs.
- Arrange carrots and turnips nicely on top of chicken. Add chickpeas and olives evenly on top of vegetables.
- Pour remaining marinade over everything, distributing evenly.
- Cover with lid and bring to a boil. Reduce heat and simmer for as long as two hours on medium low or low flame (it should be hot enough to bubble gently while cooking).
- Add the peas into the pot during the last 15 minutes of cooking.
- To serve, place the pot on a trivet in the middle of the table. Enjoy it directly from the pot, Moroccan style!