Updated: Apr 9
This delicious chicken stew is packed with the flavors of Morocco and offers a unique dinner option for your family or guests. This recipe can be made in a ceramic dish if you do not own a Tagine but we will encourage you to get a clay Tagine as it really amplifies the flavor.
Moroccan Chicken Tagine Recipe
Serving Prep Time Cook Time
4-6 20 Min 45 Min
1 1/2 Tablespoons Ras El Hanout
1 1/2 tsp Korentje Cinnamon
1 tsp Ginger
1/2 to 1 tsp Kampot Black Pepper
6 Chicken Breasts
2 Tablespoons Olive Oil
1 chopped onion (medium)
4 minced garlic cloves
1 oz chopped fresh cilantro
Rind of 1 preserved lemon ( or 1 thinly sliced lemon)
3/4 cup Green Olives (Pitted)
1/4 cup Raisins
3 Tablespoons tomato paste
1 1/2 cup Chicken broth
In a small bowl, combine the ingredients for the rub
Pat chicken dry and season lightly with salt
Rub the chicken all over with the rub Set aside for 45 minutes (alternatively overnight in the fridge)
In a 12″ deep ceramic pan or clay Tagine, heat the olive oil over medium heat, Add chicken and brown for 5 mins. Turn over and brown on the other side for another 3 mins.
Lower heat to med-low and add onions, garlic, and cilantro. Cover and cook for 3 mins, then add lemon slices, olives, and raisins.
In a small bowl, mix the tomato paste and chicken broth. Pour over the chicken.
Bring to a simmer for 5 minutes, then, cover and cook for 30 mins until chicken is cooked through.
Garnish with more fresh cilantro and toasted almonds and serve with rice, couscous or bread.