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.

Serving size

¼ of tagine

Makes

4 servings

Prep time: 2hr 20min
Cook time: 2hr 0min
Total: 4hr 20min

Ingredients

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

Nutrition Info

Makes: 4 servings  Serving size: ¼ of tagine

Calories

289

Fat

18 g

Saturated Fat

3 g

Trans Fat

<1 g

Cholesterol

67 mg

Carbohydrates

15 g

Sugar

5 g

Fiber

4 g

Protein

18 g

Sodium

194 mg

Calcium

50 mg

Phosphorus

177 mg

Potassium

433 mg

Instructions

  1. Rinse the chicken, dry it and poke holes through the flesh.
  2. Combine the lemon juice and zest, water, spices and black pepper in a medium mixing bowl. Mix well.
  3. Add one chicken leg at a time, spooning marinade over it to catch in the punctured flesh.
  4. Marinate the chicken in the lemon/spice mixture for two hours or overnight in the refrigerator.
  5. 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.
  6. Pour the oil over tomatoes and onions. Top with marinated chicken legs.
  7. Arrange carrots and turnips nicely on top of chicken. Add chickpeas and olives evenly on top of vegetables.
  8. Pour remaining marinade over everything, distributing evenly.
  9. 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).
  10. Add the peas into the pot during the last 15 minutes of cooking.
  11. To serve, place the pot on a trivet in the middle of the table. Enjoy it directly from the pot, Moroccan style!
FamilyCook Productions

This tender slow cooked stew needs time but requires minimum supervision to obtain a satisfying, aromatic and flaky result. Prepare it when you have a busy day at home.