Moroccan Chicken Tajine

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 Moroccan Chicken Tagine 



Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together. This healthy recipe keeps all nutrient values as well as warm flavors that will surprise you as soon as you take your first bite! Make your own chicken tagine and enjoy the authentic taste!


Ingredients:

  • 2 Chicken breast
  • 1/4 cup Argan oil (perfect result) or extra virgin olive oil.
  • 2 large potatoes: peeled and cut into 4 slices each
  • 1 big or 2 medium onions: yellow or red, chopped
  • 2 medium carrots: peeled, cut in half, and sliced lengthwise
  • 1 fresh medium tomato: peeled, cut into 2 halves, and seeded
  • Green olives: about 15 or a package of 150 grams
  • 1 fresh lemon
  • 1/2 tbsp salt: it depends on your taste
  • 2 peeled and finely chopped garlic cloves
  • 1 tbsp hot paprika
  • 2 tbsp Moroccan Ras El Hanout (for chicken)

In case you do not have Ras El Hanout in your kitchen, combine:

  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon saffron
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric


Preparations:

  1. First, cut up your chicken into pieces like you do to prepare stews and braises. You can remove all the skin or just the breast skin and keep the legs and wings, depending on your preference.
  2. Once done, put the pieces in a bowl and squeeze fresh lemon juice onto them.
  3. Leave them for about 20 minutes to marinate (avoid marinating in a metal container).
  4. Waiting for the chicken to be ready for cooking, peel, and slice your veggies as previously explained.
  5. Place your empty heavy-based casserole dish on your stovetop. Pour oil and Swirl it around. Season with hot paprika and salt, add garlic and your 'Ras El Hanout or mixed spices. Put in the chicken pieces.
  6. On medium heat, cook for 15 minutes before you start to mix (a wooden spoon is recommended until the chicken pieces start to be a little golden, distribute the onions.
  7. Dice half tomato and add it. Arrange carrots, potatoes side by side. Put the second half tomato on top of the vegetables. Add green olives.
  8. Add the rest of the salt (pay attention, olives can be too salty).
  9. Once done, cover your tagine and reduce heat. The cooking process takes about 1 / on low heat.
  10. Remove some liquid, if it starts to overflow, and use it later on the veggies. When the veggies are fork-tender, your dinner is ready.
  11. Before 5 minutes to remove from heat. Serve hot with bread. 

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