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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Layering: In a tagine or ovenproof dish, distribute remaining onions, garlic, and ginger. Arrange browned chicken pieces on top, creating a flavorful foundation.
- 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.
- 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