Vegetable and Chicken Tagine

Ingredients

• 500 g Boneless chicken thighs (cut into large pieces)
• 2 pcs Carrots (peeled and sliced into 1 cm rounds)
• 2 pcs Zucchini (cut into half‑moons)
• 2 pcs Potatoes (peeled and cut into large dice)
• 1 pcs Yellow onion (thinly sliced)
• 2 pcs Fresh tomatoes (cut into quarters)
• 2 tbsp Extra‑virgin olive oil (for cooking and marinating)
• 1 tsp Ground cumin (or toasted cumin seeds)
• 1 tsp Ground coriander
• 1 tsp Sweet paprika
• ½ tsp Ground cinnamon
• ½ tsp Ground ginger
• 1 tsp Salt (or to taste)
• ½ tsp Ground black pepper
• 1 pcs Preserved lemon (rinsed and coarsely chopped)
• 1 handful Fresh cilantro (chopped)
• 1 handful Fresh flat‑leaf parsley (chopped)

Instructions

1. Prepare the vegetables

   Wash, peel and cut the carrots, zucchini, potatoes, onion and tomatoes as indicated in the ingredients.

   Time: PT10M

2. Marinate the chicken

   In a bowl, mix the chicken with olive oil, cumin, coriander, paprika, cinnamon, ginger, salt and pepper. Let rest for 10 minutes.

   Time: PT10M

3. Brown the chicken

   Heat the tagine (or pot) over medium heat, add a drizzle of olive oil and sear the chicken pieces until browned on all sides (about 5 minutes).

   Time: PT5M

   Temperature: medium

4. Deglaze and add the vegetables

   Remove the chicken, add the sliced onion and sauté for 2 minutes, then add the carrots, potatoes, zucchini and tomatoes. Pour in 200 ml of water (or chicken broth) and stir.

   Time: PT5M

   Temperature: medium

5. Return the chicken and cook gently

   Place the browned chicken pieces on top of the vegetables, add the chopped preserved lemon, cover the tagine and let simmer over low heat for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: low

6. Finish with fresh herbs

   At the end of cooking, sprinkle chopped cilantro and parsley, cover again for 5 minutes off the heat to let the aromas diffuse.

   Time: PT5M

7. Rest and serve

   Let the covered tagine rest for 10 minutes before serving. Serve with Moroccan bread or couscous if desired.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless chicken thighs: chicken drumsticks, turkey
• Instead of Zucchini: eggplant
• Instead of Potatoes: sweet potatoes
• Instead of Fresh tomatoes: canned tomatoes
• Instead of Extra‑virgin olive oil: sunflower oil
• Instead of Preserved lemon: lemon zest + a pinch of salt

Equipment Needed

• Tagine (or heavy‑bottomed pot) with lid
• Cutting board
• Chef's knife
• Wooden spoon
• Mixing bowls (optional)
• Measuring spoons (optional)
• Cooking plate or gas flame

Critical Steps — Do Not Skip

• Brown the chicken to develop flavors
• Deglaze and add the correct amount of liquid
• Slow cooking over low heat to prevent vegetables from disintegrating

Chef Tips from the Video

• Use authentic preserved lemon for a truly Moroccan flavor.
• Lightly toast the spices (cumin, coriander) before grinding to intensify their aromas.
• Serve the tagine directly in the cooking vessel to retain heat and rustic charm.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor.
• Cut all vegetables ahead of time and store in the refrigerator in an airtight container.