VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Special Consideration
Food Category
Chicken tagine recipe
Listen
You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.
- Cuisine: Moroccan
- Prep Time: 30 min(s)
- Cook Time: 15 min(s)
- Serves 4
This is a traditional Moroccan dish, designed to be prepared in a tagine, a special earthenware pot shaped with a wide but shallow base and a conical lid. If you don't have a tagine an ordinary pot will do. In this tagine we use classic Moroccan ingredients of olives and preserved lemon.
Ingredients
1.2kg chicken½ cup chermoula marinade
4 tbsp peanut oil
½ tsp salt
½ tsp saffron thread
½ tsp freshly ground black pepper
½ tsp ground cumin
½ tsp ground ginger
1 cinnamon stick
4 garlic cloves, crushed
2 brown onions, halved, finely sliced
1 tomato, peeled, seeded, chopped
½ bunch flat leaf parsley, chopped
½ bunch coriander, chopped
2 large potatoes, cleaned, peeled, cut into wedges
2 cups water
150g green olives
1 preserved lemon, cut into 6 segments
Coriander leaves, to garnish
Chermoula marinade (makes about 3 cups)
1 tbsp dried crushed chillies
1 tbsp sweet paprika
2 tbsp chopped flat-leaf parsley
1 tsp chopped fresh ginger
2 tbsp chopped coriander (cilantro)
½ tsp saffron thread
2 onions, diced
2 bay leaves
1 tbsp ground cumin
½ preserved lemon, thinly sliced
½ cup (125ml) olive oil
Juice of ½ lemon
Preparation
To make the marinade, mix all the ingredients together thoroughly and leave for 30 minutes prior to use. The chermoula marinate can be stored in the refrigerator for up to seven days.Wash and dry the chicken and cut into quarters. Rub the chicken all over with the chermoula marinade, refrigerate overnight (if using free range chicken you only have to marinade for a minimum of 30 minutes).
In a tagine, or a large, heavy-based saucepan or flameproof casserole dish, heat the peanut oil and brown the chicken.
Add the salt, saffron, pepper, cumin, ginger, cinnamon stick, garlic and onions, and cook for 10 minutes, turning the chicken occasionally.
Add the tomato, parsley, coriander, potatoes and water. Bring to the boil, reduce heat and simmer, covered for 45 minutes.
When the chicken is cooked, remove from the tagine and place into a serving dish.
Reduce the stock for 5 minutes and add the olives and preserved lemon. To serve, place the potatoes around the chicken, cover with the sauce and garnish with fresh coriander.
Serve with warm bread or couscous.
If you enjoyed this Chicken tagine recipe then browse more Moroccan recipes, meat recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 55 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
Featured Food & Recipes
Hot Tips
Deep frying
If you are deep frying and do not have a thermometer, you can test if the oil is ready by dropping a cube of crustless white bread in the oil. If the oil is hot enough the bread should be golden brown in about 60 seconds.
Glossary
Agar-Agar
Based on seaweed and used as a stabiliser or thickener in many food products, agar-agar is a vegetarian alternative to gelatine. It is sold in many of the large supermarkets in powder form, as flakes and as bars.
