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Moroccan chicken tagine

• Nargisse Benkabbou

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

plus marinating

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Moroccan chicken tagine is known for its bright, fragrant sauce and the balance of rich, mellow onions with subtle notes of preserved lemon and briny olive

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Chicken and gooseberry tagine

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Try chicken tagine, then discover pepper, date and harissa tagine, Moroccan-style meatballs with herb couscous, Moroccan-style cauliflower salad or zaalouk with crispy halloumi.

This chicken tagine is one of the most iconic dishes in Moroccan cuisine. For me it captures the essence of the traditional Moroccan kitchen and it’s the dish my mother would prepare for me whenever I visited from London. It’s often made for family lunches and gatherings but it’s actually simple enough to make on a weeknight for dinner. The marinade, made with lemon juice, turmeric and ginger, infuses the chicken with warmth and depth, while slow-cooked onions create a sweet, silky base. Serve it with crusty bread to mop up the sauce or a side of couscous.

Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood

Moroccan chicken tagine recipe

Ingredients

Nutrition

MARINADE

• 2 tbsp olive oil

• 1 lemon

  juiced

• 1 tsp ground turmeric

• 1 tsp ground ginger

TAGINE

• 4 chicken legs

• 4 tbsp olive oil

• 4 large onions

  sliced

• 20g coriander

  leaves and tender stems finely chopped, plus extra to serve

• 4 garlic cloves

  minced or pressed

• 1 tsp ground turmeric

• 1 tsp ground ginger

• small pinch of saffron threads

  (optional)

• 150ml chicken stock

• 2 small preserved lemons

  flesh and rind finely chopped

• 120g red pitted olives

  such as Kalamata

• crusty bread or couscous

  to serve

Nutrition: per serving

• kcal583
• fat42g
• saturates8g
• carbs20g
• sugars13g
• fibre5g
• protein28g
• salt2.8g

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Method

• step 1

  Mix together the marinade ingredients with ½ tsp of salt in a large bowl. Add the chicken and use your hands or a spatula to coat them thoroughly. Cover and refrigerate for at least 2 hrs or overnight.

• step 2

  In a large pot or pan heat the oil over a medium-low heat. Add the onions, cover and cook for 10 mins until they start to soften.

• step 3

  Add the coriander, garlic, turmeric, ginger, ½ tsp of salt, ¼ tsp of ground black pepper and the saffron (if using), and cook uncovered, stirring occasionally, for 5 mins. Add the chicken, pour in the stock and bring to a boil. Cover the pan, reduce the heat to low and simmer gently for 45 mins-1 hr until the chicken is fully cooked.

• step 4

  Use tongs to carefully remove the chicken to a plate and cover. Stir the lemons and olives into the sauce, and cook uncovered over a medium-low heat, stirring occasionally, for 30-45 mins until the liquid has evaporated and the oil separates from the onions. Taste and adjust the seasoning if needed.

• step 5

  Return the chicken to the pan and warm through in the sauce for 5 mins. Serve with crusty bread or couscous.

More Moroccan-style recipes

Authors

Nargisse Benkabbou

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