Description
Moroccan Chicken Tagine with Potatoes and Olives is a flavorful and aromatic dish that combines tender chicken, earthy potatoes, and briny olives, all simmered in a rich blend of spices. This North African classic is a comforting, hearty meal that’s easy to make and perfect for any occasion.
Ingredients
1 whole chicken, skin removed and cut into pieces
1 large onion, chopped
3 or 4 cloves garlic, finely chopped or pressed
2 teaspoons ground ginger
1 teaspoon salt, or to taste
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 teaspoon chicken bouillon, optional
1/4 teaspoon saffron threads, crumbled, optional
1/4 cup chopped fresh parsley, or cilantro
1/3 cup olive oil
3 to 4 large potatoes
1 to 2 handfuls red olives
1 preserved lemon, quartered and seeds removed, optional
Instructions
- For conventional pot method: In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and olive oil. Cook over medium heat, covered, for 30-40 minutes, stirring occasionally.
- Add peeled and quartered potatoes, olives, and preserved lemon (if using). Add enough water to almost cover the potatoes and bring the liquid to a simmer.
- Partially cover the pot and cook until the potatoes are tender and the sauce thickens, about 30 more minutes.
- For tagine method: Slice the onion and layer it on the bottom of the tagine. Layer the thinly sliced or wedged potatoes on top of the onions.
- In a bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine. Add 1/2 cup of water and pour it into the tagine. Drizzle olive oil over the chicken and potatoes. Top with olives and preserved lemon (if using).
- Cover and simmer the tagine on a diffuser over medium-low heat for 1 hour and 15 minutes. Reduce heat to low and continue simmering for another 30 minutes or until chicken and potatoes are tender. Let rest off heat for 10 minutes before serving.
Notes
- Preserved lemon adds a tangy flavor but can be omitted if you prefer a less tart taste.
- Green olives can be used in place of red olives for a different flavor profile.
- Yukon Gold or fingerling potatoes are ideal for this dish due to their creamy texture.
- If you don’t have a diffuser, you can use a heavy pan or place the tagine directly on low heat, monitoring it closely to avoid burning.
- Leftovers can be stored in an airtight container for up to 3 days.
- This dish can be prepared in a slow cooker by transferring all ingredients and cooking on low for 4-6 hours or high for 2-3 hours.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 75mg
