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If you've never made a Moroccan tagine before, this simple chicken version is a great place to start. Rach marinates the meat with spices and citrus zest, then braises it with onions, carrots, garlic, ginger and olives and serves it with chickpea couscous. She describes the dish as "easy, easy, easy," "beautiful," and "comforting." She also says it smells delicious. We can't wait to try it!
Pro Tip from Rach: You don't need a tagine to make a tagine. All you need is a Dutch oven.
For more easy and comforting chicken recipes from Rach, check out her "Cheater's" Cassoulet and Chicken with Gnocchi and Spinach.
Ingredients
For the Tagine:
- 8 thighs or 4 thighs and 4 small breasts, bone-in, skin-on
- Salt and pepper
- 2 tablespoons pimenton (smoked sweet paprika)
- 1 tablespoon ground turmeric
- 2 teaspoons each ground cumin and coriander
- 1 teaspoon cayenne or Espelette
- 1 tablespoon citrus zest (lemon and orange combined)
- 2 tablespoons EVOO
- 1 large onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- 2 inches ginger, chopped or grated
- 2 cups chicken bone broth or stock
- 1 tablespoon Acacia honey
- 1 cup Moroccan olives
For the Couscous:
- 1 ½ cups bone broth or vegetable stock
- 2 tablespoons vadouvan (French mild curry spice blend) OR 2 teaspoons turmeric and 1 teaspoon each ground cumin and coriander and granulated garlic and onion
- 1 cup Moroccan couscous
- One 14-ounce can chickpeas
- Chopped fresh herbs, such as mint, cilantro and/or parsley (optional), to serve
Yield
Serves: 4
Preparation
For the tagine, season chicken with salt and pepper and sprinkle over top the pimento, turmeric, cumin, coriander, chili pepper of choice and citrus zest. Refrigerate a few hours or up to overnight.
Heat oil, 2 turns of the pan, in a tagine or Dutch oven over medium-high heat.
Brown the chicken in 2 batches, 8 to 10 minutes each, and remove to a platter. Add onions and carrots and saute 2 minutes, until beginning to sweat. Add garlic and ginger and soften a bit. Add bone broth, honey and olives. Add chicken back in and simmer over low heat, covered, for 45 minutes. Serve with couscous (below).
For the couscous, heat stock to low-simmering boil, add spices, couscous and chickpeas and stir 1 minute. Bring to boil, cover and remove from heat. Let stand 10 minutes, fluff and mix in the herbs (if using).