A friend of mine gave me this Moroccan chicken tagine skillet recipe and holy crap to you.
I was blown away with it. I'm telling you, this Moroccan chicken tagine skillet should be on your dinner list like … tonight.
I have always been fascinated by Moroccan cuisine.
I think it's one of the most complex and delicious kitchens out there.
I'm not always looking for Moroccan cuisine, but I feel like living in the DC area, I have direct access to a lot of unique kitchens, as Moroccan is one of them and I have to get out there more to try them.
I love Moroccan cuisine because of the complexity of its flavors and how their dishes are always slow cooked or brewed to bring out the taste.
Why are you so obsessed with this Moroccan chicken tagine skillet recipe?
The flavors are out of this world. Your tastebuds are going to dance!
How Do I Make This Moroccan Chicken Tagine Divide?
You need the following ingredients:
- Chicken thighs
- Castelvetrano olives
- Kalamata olives
- Preserved olives
- Mix of spices (turmeric, cumin, ginger, bell pepper, saffron)
What are the flavors of Moroccan cuisine?
Moroccan cuisine uses the most prominent foams, ginger, peppers, cinnamon and saffron.
What are the salient flavors of this dish?
Briney, tangy, warming and slightly sweet.
I can't find canned lemons.
Preserved lemons are the most important spice in Moroccan cuisine, so you really need it in this dish.
Can I just use Castelvetrano olives or can I just use Kalamata olives?
Use both! Different flavors and they create balance between each other.
Saffron is expensive; can i omit?
None! You can find it at Trader Joe's for a pretty decent price and you don't spend much of it.
Do I need a tagine for this recipe?
No, I don't have one and I just used my cast iron pan.
Can I use chicken breast? I don't like dark meat.
I highly recommend using chicken thighs.
It doesn't dry out so easily and is more foolproof. Not to mention, I feel they are far more flavorful.
If you like the flavors of this dish, you will love:
- Moroccan turkey meatballs
- Cooker with butter chicken
- Slow cooker pumpkin coconut curry
Moroccan Chicken Tagine Skillet
This flavorful chicken dish is a great introduction to Moroccan cuisine! It has such complex flavors that your taste buds are partying! Preparation time: 20 minutes Cooking time: 45 min. Marination time: 4 hours Total time: 5 hours 5 minutes Course: Main courses Cuisine: Moroccan calories: 263kcal
For spice rub / marinade:
- 5 cloves of garlic, chopped
- Huge razor blade
- 1/2 tsp ground ginger
- 1 teaspoon sweet pepper
- 1/2 teaspoon cumin
- 1/2 tsp turmeric
- Salt and pepper
For the rest of the dish:
- 1 pound boneless, skinless chicken thigh
- 2 medium onions, slices
- 1 cinnamon stick
- 2/3 cup of kalama olive, spicy and coarsely chopped
- 2/3 cup castelvetrano olives, pussy and coarsely chopped
- 1 large canned lemon, sliced
- 1 cup of chicken stock
- 2 tablespoons canned lemon juice
- Chopped fresh parsley for topping
- In a small bowl, mix the ingredients for the spice mixture, then place the chicken thighs in a large bowl and pour the spice mixture on top and rub the chicken through to get the spices incorporated. Refrigerate for 3-4 hours.
- Heat 2-3 tablespoons olive oil in a large cast iron skillet over medium-high heat. Add chicken and brown on both sides. Remove and place on plate. It is okay if it is not yet fully cooked through. You just break it.
- Add the onions and cook for 10-15 minutes until softened and brown. Add cinnamon stick to the onions and place the chicken back on top.
- Sprinkle the olives all over with the preserved lemons. Pour the preserved lemon juice and chicken stock together, then mix in pan.
- Cover and simmer on low heat for 30 minutes.
- Spray fresh parsley on top if desired.
Nutrition Facts Moroccan Chicken Tagine Divide Amount Serving (1 serving) calories 263 calories from fat 117 % Daily Value * Fat 13g20% carbohydrates 11g4% Fiber 2g8% Sugar 4g4% protein 24 g48% * Percent daily values are based on a 2000 calorie diet. * Nutrition facts are an estimate and are not guaranteed to be accurate.