Moroccan Chicken Tagine with Vegetables
This Moroccan Chicken Tagine is a breathtaking dish that encapsulates the vibrant flavors and culinary traditions of Morocco. Taught to me by the talented cook Naima, this recipe reveals the art of slow-cooked chicken infused with aromatic spices, fresh vegetables, and a touch of love. Traditionally prepared in a tagine, a unique clay pot that allows for even heat distribution, the dish showcases tender chicken breasts, perfectly seasoned and paired with a colorful medley of carrots, potatoes, and tomatoes. Savor this delightful stew served directly from the tagine, bringing an authentic touch to your dining table. Adjusted for modern tastes, this version uses chicken breasts, but feel free to experiment with other cuts. Dive into this extraordinary meal that’s perfect for a cozy dinner or to impress your guests with a taste of Moroccan culture.
N/A
Servings
267
Calories
11
Ingredients
Ingredients
chicken breasts
3-4 (trimmed)
garlic
2 cloves (chopped)
onion
1-2 small (sliced into rings)
turmeric
1 teaspoon (ground)
cooking oil
1/4 cup (not olive oil)
salt
to taste
pepper
to taste
carrots
3-4 (peeled and quartered lengthwise)
potato
1-2 (cut into bite-sized pieces)
tomatoes
1-2 (cut into wedges)
olives
as desired (for garnish)
Instructions
1
Begin by heating oil in a tagine or a deep skillet over low heat. Add the chopped garlic and onion rings, and sauté for about 2-3 minutes until they are softened and fragrant.
2
Stir in the turmeric, allowing it to infuse the oil. Carefully place the chicken breasts in the tagine, ensuring they are evenly distributed, and season generously with salt and pepper.
3
Cover the tagine and let the chicken brown for about 5-7 minutes on one side before flipping to brown the other side for an additional 5 minutes.
4
Once the chicken is browned, arrange the quartered carrots and chopped potatoes around the chicken. Pour in about 1/2 cup of water, cover the tagine again, and let it cook on low heat for approximately 20 minutes, allowing the flavors to meld together.
5
When the vegetables are just tender, sprinkle the tomato wedges over the top along with a pinch of salt and pepper. Recover and continue cooking until the vegetables are fully cooked and the chicken is tender, about another 10 minutes.
6
If desired, add a handful of olives just before serving for added flavor, allowing them to warm in the residual heat.
7
Bring the tagine directly to the table, serving it bubbling hot, and enjoy the traditional experience of eating right from the pot.
Nutrition Information
12g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Chicken Tagine?
It is a traditional Moroccan slow-cooked stew named after the unique clay pot it is prepared in, featuring chicken and vegetables infused with aromatic spices.
What cut of chicken is used in this recipe?
This recipe uses 3-4 trimmed chicken breasts, though you can experiment with other cuts.
How many calories are in this dish?
Each serving contains approximately 267 calories.
What are the primary spices used?
The primary spice is ground turmeric, along with salt and pepper to taste.
How much protein does this meal provide?
This dish provides 20g of protein per serving.
What type of cooking oil should I use?
The recipe recommends using 1/4 cup of cooking oil, specifically noting not to use olive oil.
How long does it take to brown the chicken?
The chicken should be browned for 5-7 minutes on the first side and 5 minutes on the other side.
What vegetables are included in this tagine?
The recipe includes carrots, potatoes, and tomatoes, along with onions and garlic.
How should the carrots be prepared?
Carrots should be peeled and quartered lengthwise before adding to the tagine.
Is water added during the cooking process?
Yes, about 1/2 cup of water is added once the chicken and vegetables are arranged in the pot.
When are the tomatoes added to the stew?
Tomato wedges are added after the carrots and potatoes have cooked for about 20 minutes and are just tender.
What is the role of olives in this recipe?
Olives are added just before serving as a garnish to provide extra flavor.
Can I cook this in a regular skillet?
Yes, if you do not have a traditional clay tagine, you can use a deep skillet over low heat.
How much fat is in this Moroccan Chicken Tagine?
There are 12g of fat per serving.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
Who originally taught the author this recipe?
The recipe was taught by a talented cook named Naima.
How should the garlic and onions be cooked initially?
They should be sautéed for 2-3 minutes until they are softened and fragrant.
What is the total cooking time for the vegetables?
The vegetables cook for approximately 30 minutes in total (20 minutes for carrots/potatoes plus 10 minutes after adding tomatoes).
Is this dish considered spicy?
Yes, it is tagged as a spicy dish, though the heat can be adjusted with the amount of pepper used.
How are the onions sliced?
The 1-2 small onions should be sliced into rings.
Why is a tagine used for this recipe?
A tagine is a unique clay pot that allows for even heat distribution during the slow-cooking process.
How do you serve the tagine?
It is traditionally served bubbling hot directly from the pot to the dining table.
How many ingredients are required for this recipe?
The recipe requires 11 ingredients in total.
How should the potatoes be prepared?
Potatoes should be cut into bite-sized pieces.
What is the first step in the instructions?
The first step is heating oil in a tagine or deep skillet over low heat.
Can I use ground turmeric?
Yes, the recipe specifically calls for 1 teaspoon of ground turmeric.
Is this recipe categorized under a specific cuisine?
Yes, it is categorized as Moroccan and Mediterranean cuisine.
What type of food category does this fall into?
It is considered a comfort food and a slow-cooked stew.
What is the preparation for the tomatoes?
The 1-2 tomatoes should be cut into wedges.
How much turmeric is needed?
The recipe calls for 1 teaspoon of ground turmeric.