Spice up your chicken with some Moroccan flavor! The blend of spices in my Moroccan Chicken Tagine creates a mouthwatering explosion of flavor that will have you making it again and again!
I made this one night and could not believe how good it was. I’d been wanting to make something with some exotic spices to add some nutrient density to my meals. Spices are a great way to do this.
Every time you flavor your meals with herbs or spices you are literally “upgrading” your food – nutritionally and therapeutically. What’s more, you’re doing so without adding a single calorie. You’re taking something ordinary and turning it into something extraordinary by adding color, flavor, powerful nutrients and antioxidants, and yes, even proven medicinal properties.
Spices are also a great way to make chicken really exciting, which frankly can get pretty boring! Change things up a little!
Serves 4-6 | Prep time 20 minutes | Cooking time 1 hour
- 8 chicken thighs or pieces, with bone and skin
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1 tablespoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, finely chopped
- 3 tablespoons olive oil
- 1 Meyer or regular lemon
- 1/4 teaspoon powdered saffron OR 1/4 teaspoon powdered turmeric and 4 strands saffron
- 1 cup pitted green olives
- 1/2 bunch Italian parsley, about 1/4 cup chopped
- 1/2 bunch cilantro, about 1/4 cup chopped
- 1 1/2 cups water or chicken stock
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 the chopped onion and olive oil.
Halve lemon. Remove pulp. Cut lemon rind in to wedges. Set aside. Add the pulp of the lemon to the mixing bowl. Add the chicken. Mix everything together and place in a large glass container or large plastic bag to marinate for 24 hours in the refrigerator.
In a large Dutch oven or casserole pan, heat oil in large skillet over medium-high heat. Add onion and sauté for 8 minutes. Add the chicken with the marinade. Add the lemon wedges, powdered saffron and 1 1/2 cups water or chicken broth. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
Stir the chicken and continue to cook for another 15 minutes or until the chicken is tender.
Remove the chicken to a serving dish and cover to keep warm. Put the sauce back on stove on medium heat and begin to reduce.
Add the olives, parsley and cilantro to the sauce. Cook for another five minutes to reduce the sauce until the it’s just a little thick. Pour sauce over chicken and serve with your favorite vegetable.