How to Make Moroccan Chicken Tagine
A richly spiced, aromatic Moroccan chicken tagine made simple with pressure cooking for fall-off-the-bone chicken and deep flavors in under an hour.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon Olive oil
- 6 cloves Garlic minced
- 1 Yellow onion thinly sliced
- 4-6 Chicken thighs bone-in, skin-on
- 1 tablespoon Fresh parsley minced
- 1 tablespoon Fresh cilantro minced
- 5-6 strands Saffron bloomed with ice cube for 15 mins
- 1 teaspoon Salt
- 2 teaspoon Black pepper
- 2 teaspoon Ground ginger
- 2 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric
- 1 Preserved lemon thinly sliced
- 1 cup Green olives
- 2 tablespoon Water
Instructions
Instructions
- Heat olive oil in a large tagine or heavy-bottomed pot over medium heat until shimmering.
- Add garlic and onion and sauté until onion becomes translucent.
- Place chicken thighs skin-side down and brown for 4-5 minutes per side until golden.
- Add parsley, cilantro, saffron with water, salt, pepper, ginger, paprika, cumin, and turmeric. Stir to coat chicken evenly.
- Add preserved lemon and green olives. Pour in water to help steam and prevent sticking.
- Reduce heat to low, cover, and let cook under pressure for 30–40 minutes until chicken is tender.
- Occasionally spoon sauce over chicken during cooking to keep it moist and infused with flavor.
- Serve hot with couscous or Moroccan bread (khobz) to soak up the sauce.
Notes
Try swapping preserved lemon for fresh lemon zest and juice if needed. Leftovers store well and taste even better the next day!