Moroccan Chicken Tagine

Ingredients

• 8 pieces Chicken Leg Quarters (cleaned, excess fat trimmed, cut in half if using whole legs)
• 1/4 cup Fresh Parsley (chopped)
• 1/4 cup Fresh Coriander (Cilantro) (chopped)
• 1 tsp Ginger (fresh, grated)
• 1 tsp Turmeric Powder
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Salt
• 1 half Chicken Stock Cube (crushed; use half for the base and half for the marinade)
• 5 threads Saffron Threads (crushed between fingertips)
• 1 piece Preserved Lemon (thinly sliced into long strips)
• 1 tsp Garlic Paste (grated garlic pulp)
• 1 cup Medium Onion (diced medium size)
• 4 tbsp Ghee (divided: 2 tbsp for cooking, 2 tbsp for finishing glaze)
• 2 tbsp Vegetable Oil (light oil for sautéing)
• 1/2 cup Green Olives (mix of green and brown olives, pitted)
• 2 tbsp Harissa Paste (spicy North African chili paste)
• 1/2 stick Cinnamon Stick (broken in half)
• 1 1/2 cup Water (divided for deglazing and simmering)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine crushed saffron threads, half of the chicken stock cube, salt, black pepper, grated ginger, turmeric, garlic paste, chopped parsley, chopped coriander, a pinch of extra salt, and 2 tbsp ghee. Add a light splash of water and massage the mixture into the chicken leg pieces until evenly coated.

   Time: PT5M

2. Sauté Onions

   Heat the tagine pan over medium heat. Add 2 tbsp vegetable oil and 2 tbsp ghee. When hot, add the diced onion and sauté, stirring occasionally, until the onions become soft and translucent (about 3 minutes).

   Time: PT3M

3. Add Spices to the Base

   Stir in the remaining black pepper, turmeric, ginger, salt, and the other half of the crushed chicken stock cube. Mix quickly, then pour in 1/4 cup water to help dissolve the stock cube.

   Time: PT2M

4. Cook the Onion‑Spice Mixture

   Cover the pan and let the mixture simmer for 2‑3 minutes on medium heat, allowing the flavors to meld.

   Time: PT3M

5. Add the Marinated Chicken

   Arrange the marinated chicken pieces on top of the onion‑spice base. Spoon any remaining marinade over the chicken.

   Time: PT2M

6. Initial Chicken Sear

   Cover and cook for about 2 minutes, then uncover, turn the chicken pieces to develop color, and cook another 2‑3 minutes.

   Time: PT5M

7. Simmer with Added Water

   Add an additional splash of water (about 1/4 cup), stir, re‑cover, and let the chicken simmer for 15‑20 minutes on medium heat until the meat is tender.

   Time: PT20M

8. Add Aromatics

   Stir in half a cinnamon stick, the sliced preserved lemon, and the olives. Continue to simmer for 5‑7 minutes to mellow the bitterness of the lemon and infuse the olives.

   Time: PT7M

9. Finish with Harissa‑Ghee Glaze

   Remove the chicken pieces onto a baking tray. Brush them with the remaining 2 tbsp ghee mixed with 2 tbsp harissa paste. Pre‑heat the oven to 220 °C.

   Time: PT5M

10. Oven‑Roast for Color

    Place the tray in the pre‑heated oven and roast for 7‑8 minutes, or until the chicken skin develops a deep, caramelized color.

    Time: PT8M

    Temperature: 220°C

11. Finish the Sauce

    While the chicken is in the oven, return the pan to low heat, add any remaining olives and preserved lemon, and simmer for 2‑3 minutes, stirring gently.

    Time: PT3M

12. Plate and Garnish

    Place a spoonful of the warm sauce on each serving plate, arrange the roasted chicken on top, drizzle any extra sauce, and garnish with fresh chopped parsley, coriander, and a few lemon wedges.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

34 g

Fiber

2 g