Delicious recipe for Moroccan chicken tagine. Moroccan recipes are simple and easy to prepare - learn how to make tasty Moroccan Chicken Tagine. The taste of Morocco is exotic, full of rich deep earthy flavor. It has long been considered as one of the most diversified cuisines in the world because of centuries of interaction between Morocco and the outside world. Moroccan cuisine is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.
Yield: 4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)
5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
8 cups vertically sliced onion (about 2 pounds)
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup raisins
4 chicken thighs (about 2 pounds), skinned
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
4 cups hot cooked couscous
- Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
- Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
- Preheat oven to 375°.
- Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
- Note: Store remaining cumin mixture in an airtight container for up to 6 months.
Save and share Moroccan Chicken Tagine
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.