Chances are, if you’ve ever been to Morocco, or even just eaten at a Moroccan restaurant, if there’s one dish you’ve eaten, it’s tagine. The spice-laden stew is synonymous with the North African country.
Traditional tagine is typically slow cooked sliced meat rubbed in spices like paprika, cumin and turmeric, and cooked with aromatics like onions, garlic and ginger, served over a bed of couscous. The dish – named for the earthenware vessel in which it’s cooked and served – is surprisingly easy to make at home.
This version has all the flavor (and a hint of heat) of a traditional tagine, but is a bit faster to make thanks to cooking in a casserole dish instead of a slow-cooking tagine. Still, this tagine is about as authentic as it gets – unless your in-laws are visiting from Morocco, nobody will be able to taste the difference.
Scroll through the photos below for step-by-step directions on how to make this Moroccan chicken tagine.
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1-1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 3 pounds chicken breasts and thighs, cut into large equal-sized pieces
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3 small preserved lemons, cut into quarters
- 3/4 cup Castelvetrano olives
- 1 tablespoon harissa, or another type of chili-garlic sauce
- 1 tablespoon honey
- 1/4 cup chopped fresh parsley
- 2 cups couscous
- 2-1/2 cups chicken broth
- 1/2 cup golden raisins
- 1/4 cup minced fresh parsley
*Photos and recipe courtesy of Thanksgiving.com
Add couscous, stir and cover the pan. Reduce heat to simmer for 5 minutes, or until all of the broth is absorbed and the couscous is soft.