Chicken Tagine

I discovered the amazing tagine when my sister married a man from Morocco. A tagine is a traditional cooking dish that looks a little like a teepee. The conical top collects moisture and drips it back down onto the food below, leaving everything moist, well-seasoned, and beautifully cooked.

I created this dish in a tagine. If you do not have one, a dutch oven works as a decent substitute. Lacking a dutch oven, you can use a 9″ x 13″ baking dish covered tightly with aluminum foil.


8 chicken thighs or legs (or combo of the two)

1 preserved lemon (you can buy these in international markets, on, or make your own)

1/2 c olive oil

4 Roma tomatoes (these can be hard as rocks when you get them at the grocery store)

2 carrots

1 yellow onion

8-12 small  waxy-skinned potatoes (Yukon gold, and Red work well)

1 bell pepper (any color will work)

1/2 c pitted olives, I prefer Cerignola, Castelvertrano, Kalamata

1 bun parsley (flat-leaf or curly will work)

4 cloves garlic

1 T turmeric

2 T cumin (ground)

1 T sweet paprika

4 Coriander pods, cracked

1 T salt

Black pepper


If using a tagine, remove the necessary racks to accommodate the dish in your oven.

Heat your oven to 350 degrees.

Wash all the vegetables and the parsley. Slice the small potatoes into 1/8th along the longitudinal axis. Slice the carrot on the bias (this makes oblong slices). Core and seed the pepper, then slice thin strips. Dice the onion. Slice the Roma tomatoes in half, core if needed. Add the olives.

Toss all the vegetables together in the base of the tagine (or dutch oven or baking dish).

Place the 1/2 cup olive oil in a large measuring cup. Peel your garlic and crush the cloves into the oil. Add the spices to the oil. Mix well.

Drizzle 1/4 c of the oil and spices over the vegetables in the baking dish and toss to coat. Place the chicken pieces on top. Rub a bit of the oil under the skin of each piece. Drizzle any remaining oil over the top of the chicken.

Dice up the preserved lemon and sprinkle over the dish.

Place the dish in the oven and bake for 75-90 minutes, until the chicken in thoroughly cooked.

Remove from oven and allow to cook for 10 or 15 minutes.

Dice the parsley.

Serve over couscous or rice. Sprinkle the parsley on top.

#tagine #moroccan #chicken #lemons #middleeasterncooking #dinner #olives #vegetables


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