Chicken Tagine with Saffron chicken tagine recipe

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Chicken Tagine with Saffron is a classic Moroccan dish that’s slow-cooked in a tagine (a cone-shaped clay pot), allowing the chicken and spices to meld together beautifully. This dish is known for its fragrant spices, tender meat, and vibrant colors, with saffron being a key ingredient.

• 1 whole chicken, cut into pieces (or 4-6 bone-in, skin-on chicken thighs)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup (60 ml) olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads (steeped in 2 tablespoons of warm water)
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 1/2 cup (120 ml) chicken broth or water
• 1 preserved lemon, quartered and seeds removed (optional but traditional)
• 1/2 cup green or kalamata olives
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley

1. Marinate the Chicken:
   
   • In a large bowl, combine the minced garlic, ground ginger, cumin, cinnamon, turmeric, paprika, and saffron-infused water. Add salt and pepper to taste.
   • Add the chicken pieces to the bowl and rub the spice mixture all over them, ensuring they are evenly coated. Cover the bowl and let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor.

1. Prepare the Tagine:
   
   • If using a traditional clay tagine, make sure to use a diffuser between the tagine and the heat source to prevent cracking. Alternatively, you can use a heavy-bottomed Dutch oven or a large skillet with a lid.
   • Heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened but not browned.

1. Brown the Chicken:
   
   • Add the marinated chicken pieces to the tagine or pan, skin side down. Cook for 5-7 minutes on each side, until lightly browned. This step helps to seal in the flavors.

1. Add the Liquid:
   
   • Pour the chicken broth or water into the pan, ensuring the liquid reaches about halfway up the chicken. Add the preserved lemon quarters and olives to the tagine. Bring the mixture to a gentle simmer.

1. Slow Cook the Tagine:
   
   • Cover the tagine or pot with the lid, reduce the heat to low, and let the chicken cook slowly for about 45 minutes to 1 hour. Check occasionally to ensure the liquid hasn’t evaporated too much. Add a little water if necessary. The chicken should be tender and falling off the bone when done.

1. Finish the Dish:
   
   • Once the chicken is cooked, stir in the chopped fresh cilantro and parsley. Taste and adjust the seasoning if needed.

1. Serve:
   
   • Serve the chicken tagine directly from the tagine or transfer it to a serving dish. Garnish with additional fresh herbs if desired. This dish pairs beautifully with couscous, rice, or crusty bread to soak up the flavorful sauce.

Enjoy your traditional Chicken Tagine with Saffron, a fragrant and comforting dish that brings the flavors of Morocco to your table! chicken tagine recipe