Moroccan Chicken Tagine Recipe
Moroccan Chicken Tagine
Submitted By: Taz
Ingredients:
3-4 lbs Bone-in/Skin-on Chicken Thighs
1 lb Yukon Gold Potatoes - peeled and sliced ¼ inch thick
5 cloves Fresh Garlic - minced
2 Medium Carrots - peeled and sliced ½ inch thick
2 Roma Tomatoes - cored and diced
1 Large Onion - halved and sliced
1 Cup Water
¼ Cup Green Peas - frozen are fine
¼ Cup Olive Oil - divided
2 Tbsp Fresh Parsley - chopped
2 tsp
Ras El Hanout
Spice Blend
1 tsp Paprika
⅛ tsp Saffron
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Season the chicken pieces with salt and pepper to taste and set aside until needed
- Place potatoes in water to avoid browning until needed
- In the dish of the tagine*, add enough olive oil to coat the bottom - Place the onions, carrots, tomatoes, and garlic in a layer - Place the chicken on top - Sprinkle the ras el hanout, paprika, saffron, and parsley over the top - drizzle the remaining olive oil over the top and add the water by pouring down the side to avoid washing off the top of the chicken pieces
- Cover and place in a COLD oven* - Set oven temperature to 350ºF and let the chicken cook for 45 minutes - Remove from oven, drain your potatoes and lay them in a circle pattern on top of the chicken - Cover and replace in the oven until chicken is completely cooked and potatoes are fork tender (apx 30-45 minutes more - internal temperature of chicken should be 165ºF and juices should run clear)
- Remove from oven - Pour the peas over the top - Recover and allow to sit for 10 minutes
- Give it a bit of a stir to combine and serve hot with Khobz (Moroccan bread) and/or couscous
*
You can use a Dutch oven instead of a tagine for this however, cook times will vary slightly - If using a
Dutch oven (or cast iron tagine - yes, they make those!), you do not have to place in a cold oven, you
can preheat - The reason for the cold oven and slow increase of heat is to avoid thermal shock that
could crack a more traditional earthenware or ceramic tagine
