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Moroccan Chicken Tagine

Noha El
5 from 1 vote
Print Recipe
Cook Time 1 hour
Course Main Course
Cuisine Moroccan, North African
Servings 4 adults

Equipment

  • A wide and shallow clay pot is best, but a ceramic or enamel coated cast iron braiser works well too. Cast iron pot will heat intensely and require less cook time so check the chicken after 45 minutes to ensure it does not dry out.

Ingredients
  

  • 3 tbsp olive oil
  • 3 tbsp tomato paste
  • 3 potatoes sliced 1/2 inch discs
  • sliced onions
  • 4 chicken legs and thighs skin on
  • 1 tsp salt or as needed
  • 1/2 tsp black pepper
  • 3 wedges preserved lemons
  • 1/2 tsp sweet paprika
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/4 tsp all spice
  • 2 tbsp red pepper paste
  • 3-4 cardamom pods
  • 2 cinnamon sticks
  • 1 sliced bell pepper 1/2 inch thick
  • 1/2 c green olives pitted
  • 1/4 c dried apricots
  • 1/4 c dried figs
  • 1/2 c water

Instructions
 

  • Preheat oven to 400 degrees F.
  • Spread 1 tbsp of tomato paste and 1 tbsp of olive oil on the bottom of the pan.
  • Arrange half of the potato slices on the bottom, along with half of the sliced onions.
  • Arrange the chicken pieces over the potatoes and season with the salt and pepper. Be sure to sprinkle salt under the skin and over it for good seasoning and to allow the chicken skin to crisp up when it roasts.
  • Sprinkle all the ground spices (not the cardamon pods or cinnamon sticks yet), the red pepper paste, and remaining olive oil over the chicken and rub the chicken so that each piece is well coated with the mixture.
  • Arrange the remaining onion slices, and potatoes, as well as the pepper slices, olives, apricots, and figs around the chicken pieces.
  • Place the preserved lemon wedges over the chicken or between the pieces of chicken.
  • Sprinkle in the cardamom pods and place the cinnamon sticks into the pot.
  • Mix the remaining 2 tbsp of tomato paste with 1/2 c water, season with more salt as needed. Then pour the sauce all over the chicken, evenly.
  • Cover with foil or with tagine lid and place in the oven heated at 400 degrees and roast for 1 hour, until the thick part of chicken reaches 165 internal temperature.
Keyword chicken, dinner, Mediterranean, Onepot, Tagine