Bird of Casbah

Slow-Braised Moroccan-Style Chicken Tagine with Aromatic Garlic, Ginger, and Onion

2 hours
Serves 4
DinnerMiddle Eastern
Herb's take

Get ready for a North African adventure, this Moroccan tagine transforms a humble whole chicken into a deeply flavored stew using garlic, ginger, and a symphony of spices. You’ll master the art of blooming spices and learn why preserved lemon is the secret handshake of Moroccan cooking.

Ingredients

Yield
4

Instructions

  1. 01
    Using a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the onion and cook until translucent and soft, about 6 minutes.
  2. 02
    Add garlic and grated ginger. Stir constantly, cooking for about 1 minute until fragrant.
  3. 03
    Add cumin, coriander, turmeric, cinnamon, and paprika. Stir for 1 minute to toast the spices.
  4. 04
    Nestle the chicken pieces into the pot, coating them with the onion-spice mixture. Cook for 3-4 minutes per side, just until the surfaces lose their raw pink hue.
  5. 05
    Pour in chicken broth and add bay leaf. Increase heat to bring to a gentle simmer.
  6. 06
    Sprinkle in salt and pepper. Cover the pot, reduce heat to low, and let simmer for 45 minutes, turning chicken pieces once halfway through.
  7. 07
    After 45 minutes, add preserved lemon rind, olives, and honey. Stir gently and continue to cook uncovered for another 25 minutes, basting chicken occasionally with the sauce.
  8. 08
    Remove and discard the bay leaf. Taste and adjust salt if needed.
  9. 09
    Turn off the heat. Sprinkle chopped cilantro and parsley over the tagine. Let it rest for 5 minutes before serving.
  10. 10
    Serve chicken and sauce hot, family-style, with lemon wedges alongside.

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