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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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