Easy Moroccan Chicken Tagine Recipe by Jamie Oliver

Jamie Oliver’s moroccan chicken tagine transports your taste buds to a vibrant culinary landscape brimming with bold, aromatic spices.

North African cuisine offers incredible depth through its harmonious blend of sweet and savory ingredients.

Traditional cooking methods transform simple proteins into extraordinary meals that dance with complex flavor profiles.

Tender chicken absorbs rich marinades, creating succulent bites that tell stories of generations-old cooking techniques.

Mediterranean influences shine through each carefully selected ingredient, promising a sensory journey beyond typical dinner fare.

Warm spices like cumin, coriander, and cinnamon weave magic into every morsel, elevating this dish from ordinary to extraordinary.

The combination of dried fruits, nuts, and preserved lemon promises a meal that will surprise and delight you: Get ready for a culinary adventure.

Why Jamie Oliver’s Moroccan Chicken Tagine Steals the Show

• Burst with Exotic Moroccan Flavors: This tagine delivers an incredible explosion of spices like cinnamon, turmeric, and saffron that transport your taste buds directly to North African cuisine, creating a vibrant and complex flavor profile.
• Master Slow-Cooking Technique: The recipe showcases the traditional Moroccan method of preparing tagine, allowing chicken to become incredibly tender through gentle, low-temperature baking that infuses every fiber with rich, aromatic spices and preserves maximum moisture.
• Elevate Simple Ingredients: Jamie Oliver transforms basic chicken legs into a gourmet dish by using clever marinating techniques and strategic layering of ingredients like preserved lemons, herbs, and caramelized fruits, turning an ordinary meal into an extraordinary culinary experience.
• Sensory Texture Adventure: The dish offers a delightful contrast of textures – succulent, fall-apart chicken, soft caramelized fruits, crunchy toasted almonds, and silky sauce that creates a multi-dimensional eating experience with every single bite.

Components Needed for Jamie Oliver’s Moroccan Chicken Tagine

• Chicken Legs: Tender meat that absorbs Moroccan spices well, preferably free-range or organic for best flavor.

• Onions, Garlic: Foundational flavor base with sweet and pungent notes.
• Coriander, Parsley: Fresh herbs that add brightness and authentic Moroccan profile.
• Preserved Lemon: Unique Moroccan ingredient with intense citrus and salt tang.
• Ginger: Warm spice that adds depth and subtle heat to the dish.

• Cinnamon: Warm, sweet spice that complements the chicken and adds complexity.
• Turmeric: Earthy spice with golden color and subtle flavor.
• Saffron: Luxurious spice that provides rich color and delicate aroma.
• Black Pepper: Freshly ground for sharp, aromatic kick.

• Olive Oil: Essential for marinating and cooking, provides rich Mediterranean flavor.
• Stock Cube: Adds depth and additional seasoning to the sauce.
• Water: Used for creating moisture and helping chicken cook tenderly.

• Prunes, Apricots: Sweet fruits that caramelize and provide contrast to savory chicken.
• Almonds: Toasted nuts for crunchy texture and nutty flavor.

Steps to Make Jamie Oliver’s Moroccan Chicken Tagine

Step 1: Craft the Flavor Explosion

• Half of the chopped onions
• Minced garlic
• Roughly chopped coriander
• Freshly chopped parsley
• Finely diced preserved lemon

Add olive oil, ginger, cinnamon, and a pinch of turmeric. Season generously with salt and pepper. Massage this vibrant marinade all over the chicken legs. Cover and let the flavors party together for 2-3 hours or overnight in the refrigerator.

Step 2: Fire Up the Oven

Crank your oven to 350°F (180°C). Heat olive oil in a heavy skillet. Sear the marinated chicken legs until they develop a gorgeous golden-brown crust on both sides. Set the chicken aside temporarily.

Step 3: Build the Tagine Foundation

In a traditional tagine or deep ovenproof pot, drizzle the remaining olive oil. Scatter the remaining onions, garlic, and of ginger across the bottom. Gently nestle the browned chicken pieces on top.

Step 4: Infuse with Aromatic Magic

Sprinkle saffron threads, freshly ground black pepper, and of cinnamon over the chicken. Pour a splash of water and crumble the stock cube for extra depth. Scatter the remaining parsley, coriander, and a handful of chopped preserved lemon. Slide into the preheated oven and bake for 1 hour until the chicken is meltingly tender.

Step 5: Add Sweet Fruity Finale

• Prunes
• Apricots
• Water
• Sugar
• Cinnamon

Cook until the fruits become gloriously caramelized. Just before serving, crown the tagine with these luscious fruits, scatter toasted almonds, and add a final garnish of preserved lemon for a knockout presentation.

Tips and Tricks for Jamie Oliver Moroccan Chicken Tagine

• Unleash Almond Crunch: Sprinkle toasted almonds just before serving to introduce a surprising textural contrast against the tender, spice-infused chicken.
• Master Low Temperature Magic: Bake at gentle heat to preserve delicate spice nuances and ensure chicken remains incredibly moist and fork-tender.
• Harness Preserved Lemon Power: Chop these zesty Moroccan gems finely to distribute intense citrus brightness throughout the entire dish.
• Develop Fruit Caramelization Technique: Simmer prunes and apricots briefly to unlock deep, concentrated sweetness that balances the savory chicken perfectly.
• Build Layered Spice Complexity: Gradually introduce saffron, cinnamon, and black pepper to create a rich, harmonious flavor foundation that transports taste buds to Morocco.

Preserving Jamie Oliver’s Moroccan Chicken Tagine

Airtight Glass Containers: Transfer the tagine into sturdy glass containers with tight-sealing lids. These prevent flavor absorption and keep your dish fresh, maintaining its delicious Moroccan spice profile without contaminating other refrigerator foods.

Quick Cool Method: Allow the tagine to reach room temperature within two hours after cooking. Rapid cooling prevents bacterial growth and preserves the delicate texture of chicken and vegetables. Divide into smaller portions for faster cooling and easier reheating.

Freezer Storage Strategy: Wrap individual servings in freezer-safe bags, removing excess air to prevent freezer burn. Flatten bags for compact storage and quicker thawing. Mark containers with preparation date and contents, ensuring you consume within three months for optimal taste and quality. Separate nuts and fruits before freezing to maintain their distinct crunch and prevent sogginess during defrosting.

Tasty Changes to Jamie Oliver’s Moroccan Chicken Tagine

• Vegetarian Tagine Transformation: Replace chicken with hearty chickpeas and mixed root vegetables like sweet potatoes, carrots, and parsnips. Maintain the same spice blend and cooking technique for a robust plant-based alternative.
• Seafood Mediterranean Remix: Swap chicken for firm white fish like cod or sea bass. Reduce cooking time to prevent overcooking and add fresh lemon zest for brightness. Keep the traditional Moroccan spice profile and fruit garnishes.
• Lamb Lover's Edition: Substitute chicken legs with tender lamb shoulder pieces. Increase marinating time to 4-6 hours to enhance meat absorption of aromatic spices. Retain the original cooking method and fruit accompaniments for a rich, succulent variation.
• Spicy North African Fusion: Boost heat by adding harissa paste during marination and incorporating sliced green chilies. Introduce smoked paprika for deeper flavor complexity while maintaining the core Moroccan cooking technique.

Reflection on Jamie Oliver’s Moroccan Chicken Tagine

Moroccan chicken tagine whispers culinary poetry from North African kitchens.

Complex spices dance with tender chicken, creating Mediterranean magic on dinner plates.

Mediterranean traditions merge seamlessly with modern cooking techniques in this soul-warming dish.

Saffron and preserved lemons elevate simple ingredients into extraordinary gastronomic experiences.

Mediterranean culture shines through each carefully crafted layer of flavor and texture.

Sweet caramelized fruits and toasted almonds complete this sensational journey – readers, dive into this recipe, share its story, comment with passion, and let global flavors inspire your next kitchen adventure.

Jamie Oliver Moroccan Chicken Tagine Recipe

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4.6 from 21 reviews

• Total Time: 3 hours
• Yield: 6 1x

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Description

Moroccan chicken tagine brings exotic spices and tender meat to your dinner table. Simmered with aromatic herbs, warm North African flavors meld perfectly, inviting you to savor a culinary journey through Morocco’s rich gastronomic landscape.

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Ingredients

Scale 1x2x3x

Protein:

• 10 chicken legs, skinned

Dried Fruits and Nuts:

• 150 grams (5.3 ounces) dried apricots
• 150 grams (5.3 ounces) dried prunes
• 100 grams (3.5 ounces) almonds, blanched, skinned, and toasted

Herbs, Spices, and Seasonings:

• ½ preserved lemon, finely chopped
• 2 medium onions, finely chopped
• 3–4 garlic cloves, finely chopped
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 teaspoons ground ginger
• 5 teaspoons cinnamon
• ½ teaspoon ground turmeric
• 1 pinch of saffron
• 1 chicken stock cube
• 6 tablespoons sugar
• 1 few sprigs of fresh coriander, finely chopped
• ½ bunch fresh flat-leaf parsley, finely chopped

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Instructions

1. Craft a robust marinade by combining half of the finely chopped onions, minced garlic, chopped coriander, parsley, and diced preserved lemon in a spacious mixing bowl. Introduce 2 tablespoons (30 milliliters) olive oil, 1 teaspoon (5 grams) ginger, 1 teaspoon (5 grams) cinnamon, and turmeric. Season generously with salt and black pepper, ensuring an even distribution of flavors. Thoroughly coat the chicken legs with this aromatic mixture, then refrigerate for 2-3 hours or ideally overnight to allow deep flavor penetration.
2. Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit) with fan setting at 160 degrees Celsius. In a heavy-bottomed skillet, warm 1 tablespoon (15 milliliters) olive oil and meticulously brown the marinated chicken legs on all surfaces, creating a rich golden exterior. Transfer the browned pieces to a side plate.
3. Select a traditional tagine or deep ovenproof casserole dish. Drizzle remaining olive oil and layer the remaining onions, crushed garlic, and 1 teaspoon (5 grams) ginger across the bottom. Carefully arrange the browned chicken pieces atop this aromatic base.
4. Delicately sprinkle saffron threads, freshly cracked black pepper, and 2 teaspoons (10 grams) cinnamon over the chicken. Pour a modest splash of water and crumble the stock cube evenly. Garnish with remaining chopped parsley, coriander, and additional preserved lemon pieces. Transfer to the preheated oven and bake for approximately 1 hour, or until the chicken becomes exceptionally tender and easily separates from the bone.
5. Simultaneously prepare the fruit accompaniment by gently simmering prunes and apricots in separate saucepans with water, sugar, and a hint of cinnamon. Cook until the fruits develop a luxurious caramelized glaze. Once the tagine is ready, artfully arrange the caramelized fruits, scatter toasted sliced almonds, and garnish with extra preserved lemon before presenting this aromatic Moroccan delicacy.

Notes

• Selecting bone-in chicken legs guarantees juicier meat with deeper flavor compared to leaner cuts.
• Marinating overnight allows spices to deeply penetrate and transform chicken into a aromatic masterpiece.
• Preserved lemons create an authentic tangy kick that elevates the entire North African culinary experience.
• Caramelizing dried fruits introduces unexpected sweetness that perfectly balances the robust spice profile.
• Toasting almonds before garnishing releases rich nutty oils, adding delightful complexity to every bite.

• Prep Time: 2 hours
• Cook Time: 1 hour
• Category: Dinner
• Method: Baking
• Cuisine: Moroccan

Nutrition

• Serving Size: 6
• Calories: 551 kcal
• Sugar: 18 g
• Sodium: 315 mg
• Fat: 29 g
• Saturated Fat: 4 g
• Unsaturated Fat: 23 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 7 g
• Protein: 27 g
• Cholesterol: 108 mg