Chicken Tagine

A traditional Moroccan dish with tender chicken slow-cooked with spices,
preserved lemons, and olives.

Servings: 4

Author:

Prep
15 minutes

Cook
1 hour

Total Time
1 hour, 15 minutes

Main Course

Middle Eastern

chicken diabetes friendly

Instructions

1 Season the chicken thighs with salt and pepper. If using bone-in chicken, the
bones will add more depth of flavor.
2 Heat the garlic-infused oil in a large pot or tagine over medium heat. Add the
chicken thighs and cook for 5-7 minutes, turning to brown on all sides. Remove
the chicken and set aside.
3 In the same pot, add the sliced onion (if using) and sauté for 3-4 minutes until
soft and translucent. Stir in the cumin, ginger, cinnamon, and paprika for 1-2
minutes until fragrant.
4 Place the browned chicken back in the pot. Add the chicken stock (or water),
saffron with its soaking water, and honey. Stir to combine and bring to a
simmer.
5 Add the olives and chickpeas, stirring gently. The olives will add a briny
flavor that complements the spices and balances the sweetness of the honey.
6 Lower the heat, cover, and simmer for 45-50 minutes, stirring occasionally. The
chicken should be tender and the sauce thickened slightly.
7 Once the chicken is tender, adjust the seasoning with salt, pepper, or
additional lemon zest.
8 Garnish with fresh parsley and serve hot with couscous, rice, or flatbread.