Safoi’s Moroccan Chicken Tagine
A traditional Moroccan tagine featuring tender chicken pieces slow-cooked with aromatic spices, carrots, preserved lemon, and olives in a flavorful saffron and ginger-infused sauce.
Ingredients
- •½ teaspoon saffron threads
- •1 teaspoon ground ginger
- •1 tablespoon coarse salt
- •1 teaspoon black pepper
- •½ cup olive oil
- •½ cup canola oil
- •1 whole chicken
- •7 large carrots
- •1 small yellow onion
- •½ cup olives
- •½ whole preserved lemon
- •1 tablespoon parsley
Cooking Instructions
- 1.
Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.
5 min
- 2.
Clean and thoroughly wash the chicken, then cut it into 8 pieces.
10 min
- 3.
Add the chicken to the bowl with the marinade, massaging the marinade into the chicken.
5 min
- 4.
Cut the carrots in half and remove their yellow cores.
10 min
- 5.
Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion.
5 min
- 6.
Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover.
5 min
- 7.
Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary.
60 min
- 8.
In the last 5 minutes of cooking, add the olives and the preserved lemon.
5 min
- 9.
Garnish with parsley to serve.
2 min
