# Moroccan Chicken Tagine

Moroccan Chicken Tagine takes 1 hr (15 min prep, 45 min cooking) and serves 4.

Recipe by onceuponachef.com · original: https://www.onceuponachef.com/recipes/moroccan-chicken-tagine.html  
Cuisine: Moroccan · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/moroccan-chicken-tagine-recipe (with step-by-step Cook Mode)

This Moroccan chicken tagine is an impressive one-pot dinner that comes together with everyday ingredients—no special cookware required.

## Ingredients (serves 4)

- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 lemon
- 5 cloves garlic, (minced)
- 8 bone-in, (skin-on chicken thighs (about 4 lb/1.8 k), trimmed of excess skin and fat (see note))
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, (halved and cut into ¼-in (6-mm)-thick slices)
- 2 tablespoons all-purpose flour
- 1¾ cups chicken broth
- 2 tablespoons honey
- 2 large carrots, (peeled and cut crosswise into ½-in (13-mm)-thick coins)
- ½ cup green olives (preferably Greek cracked green olives), (pitted and halved)
- 2 tablespoons chopped fresh cilantro leaves

## Steps

1. Halve the yellow onion and cut into ¼-inch-thick slices
2. Peel the carrots and cut crosswise into ½-inch-thick coins
3. Pit and halve the green olives
4. Combine the spices (paprika, cumin, cayenne, ginger, coriander, and cinnamon) in a small bowl and set aside
5. Zest the lemon
6. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove and set aside
7. Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper
8. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke
9. Brown the chicken pieces skin side down in a single layer until deep golden
10. Flip the chicken pieces over and brown the other side
11. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard
12. Pour off and discard all but 1 tablespoon of fat from the pan
13. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until browned at the edges but still retaining their shape (add a few tablespoons of water now and then if the pan gets too dark)
14. Add the remaining minced garlic and cook, stirring, until fragrant
15. Add the spices and flour and cook, stirring constantly, until fragrant
16. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits
17. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover, and simmer
18. Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp
19. Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice
20. Taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired
21. Serve with couscous

## Good to know

### Swaps

- No fresh garlic? Use ⅝ teaspoon garlic powder in place of the 5 minced cloves.
- No green olives? Kalamata olives can be pitted and halved in the same amount.
- No chicken broth? Use the same amount of vegetable broth instead.

### Storing it

Store cooled leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Reheat gently on the stove until steaming hot.

### Making it ahead

The spice blend and the lemon zest-garlic mixture can be prepared up to a day ahead and kept covered in the fridge.

## Nutrition (per serving, 1 serving, as published by onceuponachef.com)

- Calories: 367 kcal
- Protein: 47 g
- Carbohydrates: 14 g
- Sugar: 7 g
- Fiber: 2 g
- Fat: 13 g
- Saturated fat: 3 g
- Cholesterol: 215 mg
- Sodium: 794 mg