Flavorful Moroccan Chicken Tagine Recipe: Jamie’s Magic Touch

Moroccan chicken tagine bursts with North African culinary magic, transforming humble ingredients into a symphony of flavors.

Generations of cooks have perfected this soulful dish, blending sweet and savory notes that sing on your palate.

Tender chicken bathes in a luxurious sauce of warm spices, telling stories of ancient cooking traditions.

Cumin, coriander, and cinnamon weave their aromatic spell, creating layers of complexity that transport you across continents.

Preserved lemons and dried fruits add unexpected brightness, making each bite a delightful surprise.

Mediterranean influences dance through this recipe, promising an extraordinary dinner experience.

One taste will forever change how you think about home cooking.

Equipment for Cooking Jamie Oliver Moroccan Chicken Tagine

• Large mixing bowl: Perfect for blending marinade ingredients and massaging chicken.
• Heavy skillet: Ideal for searing chicken to achieve a golden-brown crust.
• Tagine or deep ovenproof pot: Essential for slow-cooking and infusing flavors.
• Cutting board: Needed for chopping onions, herbs, and preserved lemon.
• Sharp knife: Crucial for precise mincing and dicing ingredients.
• Measuring spoons: Helps accurately portion spices and seasonings.
• Saucepan: Used for simmering and caramelizing fruits.
• Wooden spoon or spatula: Helpful for stirring and mixing ingredients.
• Tongs: Great for handling and turning chicken during searing.

Step-by-Step Jamie Oliver Moroccan Chicken Tagine Method

• Awaken Flavor Foundations

Blend chopped onions, garlic, coriander, parsley, and preserved lemon in a large mixing bowl. Drizzle olive oil and sprinkle ginger, cinnamon, and turmeric. Season generously with salt and pepper. Massage the vibrant marinade thoroughly over chicken legs. Allow flavors to meld for 2-3 hours or overnight in the refrigerator.

• Sear and Prepare

Heat oven to 350°F. Warm olive oil in a heavy skillet and sear chicken legs until golden-brown on all sides. Transfer chicken to a waiting dish while preparing the cooking vessel.

• Create Aromatic Base

In a tagine or deep ovenproof pot, spread remaining onions, garlic, and ginger. Nestle browned chicken pieces atop this fragrant layer. Dust with saffron threads, black pepper, and cinnamon. Pour water and crumble stock cube for rich depth.

• Bake and Infuse

Scatter remaining herbs and preserved lemon over chicken. Slide into preheated oven and bake for one hour until meat becomes incredibly tender and falls away from the bone.

• Crown with Sweet Flourish

Caramelize prunes and apricots in a separate pan with water, sugar, and cinnamon. Moments before serving, top chicken with glossy fruits, sprinkle toasted almonds, and garnish with preserved lemon for a stunning final presentation.

Smart Cooking Tips for Jamie Oliver Moroccan Chicken Tagine

• Boost Flavor Mastery: Marinate chicken longer for deeper, more intense taste profiles. Letting the spices mingle overnight transforms ordinary ingredients into extraordinary culinary experiences.
• Preserve Lemon Power: Choose high-quality preserved lemons for authentic Moroccan zest. Homemade versions offer more vibrant, complex flavors compared to store-bought alternatives.
• Spice Customization: Experiment with different spice ratios to create your signature twist. Adjust cinnamon, turmeric, and ginger levels to match your personal heat and aromatic preferences.
• Temperature Precision: Use a meat thermometer to ensure perfect chicken doneness. Chicken should reach 165°F (74°C) internally for safe, succulent results that remain juicy and tender.

Presentation Ideas for Jamie Oliver Moroccan Chicken Tagine

• Serve with Soft Bed of Couscous: Fluffy couscous provides the perfect foundation for soaking up the rich, aromatic tagine juices, creating a delightful flavor combination that elevates the entire meal.
• Pair with Cooling Yogurt Sauce: Whip up a quick yogurt sauce with mint and a touch of lemon to balance the warm spices and add a refreshing contrast to the tender chicken.
• Complement with Crusty Bread: Grab some warm, crusty bread to mop up the incredible sauce, ensuring not a single drop of the flavorful liquid goes to waste.
• Garnish with Fresh Herb Sprinkle: Finish the dish with a final scattering of chopped fresh cilantro and parsley to brighten the flavors and add a pop of vibrant green color.

Saving and Reheating Jamie Oliver Moroccan Chicken Tagine

• Preserve the Flavor Feast
• Refrigerate leftover tagine in an airtight container for up to 3-4 days. The complex spices and tender chicken will continue to develop deeper flavors as they rest.
• Smart Reheating Strategy
• Warm gently in a covered pot over low heat, adding a splash of water to prevent drying. Microwave works in a pinch, but stovetop reheating maintains the original texture and prevents meat from becoming tough.
• Freeze for Future Delights
• Wrap portions tightly in freezer-safe containers or heavy-duty bags. Chicken tagine freezes beautifully for 2-3 months. Thaw overnight in the refrigerator before reheating to preserve the delicate spice balance.
• Make-Ahead Magic
• Prepare the marinade and chicken up to 24 hours in advance. Letting the spices mingle overnight intensifies the flavor profile, transforming a good dish into an extraordinary culinary experience. Store marinating chicken in a sealed container in the coldest part of your refrigerator.

Quick Recipe Overview

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Calories: 500 kcal

Servings: 5

Jamie Oliver Moroccan Chicken Tagine: Ingredient Checklist

• Onions: Choose sweet, firm bulbs with no soft spots for a robust base.
• Garlic: Select plump, tight-skinned cloves with no green sprouts for maximum punch.
• Coriander: Pick bright green, crisp leaves with no wilting for fresh herbal notes.
• Parsley: Look for vibrant green bunches with sturdy stems for clean flavor.
• Preserved Lemon: Seek soft, bright yellow rinds with intense citrusy aroma.

• Olive Oil: Select cold-pressed, extra virgin for authentic Mediterranean richness.
• Ginger: Choose firm, smooth roots with minimal fibers for sharp, zesty flavor.
• Cinnamon: Opt for whole sticks or fresh ground for warm, complex undertones.
• Turmeric: Pick bright orange, fragrant powder for deep earthy color.
• Salt, Black Pepper: Use freshly ground for heightened sensory experience.

• Prunes, Apricots: Select plump, glossy dried fruits with no crystal sugar coating.
• Saffron Threads: Choose deep crimson, uniform strands for luxurious color.
• Almonds: Pick whole, raw nuts with smooth, unblemished surfaces for crunch.
• Stock Cube: Select low-sodium options for controlled seasoning.
• Sugar: Use fine white or raw sugar for smooth caramelization.

Vibrant Jamie Oliver Moroccan Chicken Tagine Recipe

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4.9 from 15 reviews

• Total Time: 3 hours
• Yield: 5 1x

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Description

Moroccan chicken tagine celebrates North African culinary traditions with aromatic spices and tender meat. Slow-cooked ingredients meld together, offering you a delicious journey through Moroccan flavors and kitchen wisdom.

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Ingredients

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• 10 chicken legs, skinned
• 150 g (5.3 oz) dried apricots
• 150 g (5.3 oz) dried prunes
• 100 g (3.5 oz) almonds, blanched, skinned, and toasted
• 2 medium onions, finely chopped
• 3–4 garlic cloves, finely chopped
• 4 tbsps olive oil
• ½ preserved lemon, finely chopped
• 2 tsps ground ginger
• 5 tsps cinnamon
• ½ tsp ground turmeric
• 1 pinch of saffron
• 1 chicken stock cube
• 6 tbsps sugar
• Salt and freshly ground black pepper
• 1 few sprigs of fresh coriander, finely chopped
• ½ bunch fresh flat-leaf parsley, finely chopped

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Instructions

1. Marination: Combine half the onions, garlic, herbs, preserved lemon, olive oil, spices, salt, and pepper in a bowl. Thoroughly coat chicken legs, allowing flavors to meld in the refrigerator for several hours or overnight.
2. Preparation: Preheat oven to 180°C (350°F), with fan setting at 160°C. In a skillet, sear marinated chicken legs until golden brown, creating a rich exterior. Remove and set aside.
3. Layering: In a tagine or ovenproof dish, distribute remaining onions, garlic, and ginger. Arrange browned chicken pieces on top, creating a flavorful foundation.
4. Seasoning and Baking: Sprinkle saffron, black pepper, and cinnamon over the chicken. Add water and crumble stock cube. Garnish with remaining herbs and preserved lemon. Bake for approximately 1 hour until chicken becomes incredibly tender and effortlessly separates from the bone.
5. Fruit Accompaniment: Simultaneously simmer prunes and apricots in separate pans with water, sugar, and cinnamon until caramelized. Once tagine is complete, artfully arrange caramelized fruits, scatter toasted almonds, and add extra preserved lemon for a vibrant Moroccan presentation.

Notes

• Marinate Mastery: Allow chicken to soak in marinade for at least 2 hours or overnight for maximum flavor infusion and tenderizing.
• Browning Brilliance: Ensure chicken legs develop a golden-brown crust before baking to lock in rich, deep flavors and create a beautiful exterior.
• Saffron Secret: Use saffron threads sparingly but strategically – they provide an authentic Moroccan aroma and distinctive golden color to the dish.
• Fruit Finesse: Caramelize prunes and apricots separately to maintain their individual textures and create a luxurious sweet-savory balance in the final presentation.

• Prep Time: 2 hours
• Cook Time: 1 hour
• Category: Dinner
• Method: Baking
• Cuisine: Moroccan

Nutrition

• Serving Size: 5
• Calories: 500
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 120 mg