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    Home >> Morocco

    Moroccan Saffron Chicken Tagine

    Modified: May 24, 2025 · Published: Feb 2, 2019 by Analida · • Word count:1750 words. • About 9 minutes to read this article. • This post may contain affiliate links ·

    21758 shares
    • 817
    Jump to Recipe Print Recipe
    moroccan saffron chicken pin

    Moroccan Saffron Chicken Tagine is another Moroccan dish with an eclectic blend of spices that is easy to prepare and oh so aromatic! Like all Moroccan food, it is the blend of spices, and the slow cooking process that makes this a most delightful and flavorful dish.

    a tagine filled with moroccan saffron chicken and parsley
    Jump to:
    • Fresh, aromatic, and slow cooked
    • One of the best things about Moroccan Saffron Chicken
    • How to care for a tagine:
    • Cutting up a roaster chicken:
    • Tagine Preparation Step by Step:
    • Frequently Asked Questions:
    • Moroccan Saffron Chicken Recipe Card

    Fresh, aromatic, and slow cooked

    Moroccan cuisine has many influences, including Jewish, Berber and Andaloussi. This food is first and foremost based on fresh ingredients, aromatic spices and slow cooking methods which infuse the food with rich flavors.

    If you do not own a tagine you can make Moroccan Saffron Chicken in a crock pot, braising pan,  Dutch oven, or rectangular baking dish.  ( The post contains affiliate links to some great products on Amazon. If you place an order you will pay the same price as usual on Amazon and I will get a small commission to help support my site.)

    One of the best things about Moroccan Saffron Chicken

    It generates so much juice that you can save it, freeze it and use it a later date. Use it for cooking  rice or a quick sauce for grilled shrimp or tilapia. Freeze the extra juice into ice cubes and enjoy it as a base for future stews. The possibilities are simply endless!!!!

    I know saffron  is very expensive. Use only a minimal amount. You will see what I mean once you taste it!! Also, saffron, if stored in a cool and dry environment will last you quite a while.

    an orange and red tagine on the stove


    I think I talked about my tagine dish before in a previous post, and what a great addition to my kitchen it has been.  Anyhow, the most important aspect of this dish is to cook it very slowly so all the flavors have ample time to seep in.  Lately I have seen tagine dishes start to become part of mainstream cookery.   Bed Bath and Beyond, and I believe Sur La Table sell them in different colors, so you can coordinate with your kitchen décor! How about that?

    How to care for a tagine:

    • I have included these tips on other recipes but they are worth repeating when you invest a few dollars in a nice tagine.  If you buy one, I recommend you purchase one with with a matching design since it will serve the double function of a decoration piece in your kitchen.
    • If you have a gas stove, you also need to be sure to use the tagine heat difuser and not set it directly on the flame.
    • New tagines need to be cured.  Soak the tagine in water for 24 hours. Remove it from the water, dry it off and then rub olive oil by hand on the inside of the dish and lid.  Place the tagine in a cold oven and set to 225° F for 2 hours and then turn off and let the oven cool completely.   The heat will vaporize the water that was soaked into the clay and draw in the olive oil to season the vessel. Once it has cooled it is now cured.
    • Always wash your tagine by hand and do not soak in soapy water.
    • When making chicken tagine I like to buy a whole roaster chicken and cut it into pieces with a large butcher knife or sturdy kitchen shears.  This is very authentic as the whole chicken is cooked with no waste. I only discard the backbone. You can easily adapt the recipe to cook in a dutch oven or slow cooker too.  Just check when the chicken is fork tender and it is done.

    Cutting up a roaster chicken:

    Collage of photos showing steps to cut a whole roaster chicken into pieces for cooking.
    1. Lay the chicken on it's back (breast side up) and insert a boning knife into joint where the wing is attached. Pull gently and cut apart the joint. Repeat for the other wing.
    2. Pull the leg away from the breast and cut away the skin and find the leg joint.  Carefully cut downward into the leg joint to separate.  Do this for both legs.
    3. Flip the bird over with the breast side down. Take a strong pair of kitchen shears and cut along both sides of the back bone starting at the neck and working down to the tail.  Do this for each side of the backbone.
    4. Open up the cavity with the breast side down and carefully press down along the center of the breast bone to split the breast in 2.
    5. You are done cutting and you can remove any skin you don't want in your dish. I usually remove all the breast skin for a tagine and leave skin on the legs and wings.  For a really low fat-dish remove all the skin and trim the fat. This is your preference.

    Tagine Preparation Step by Step:

    A collage of photos showing the steps to make Moroccan saffron chicken in a tagine dish.
    1. Gather your ingredients: a roaster chicken cut into pieces as shown above, sweet onion, ground ginger, black pepper, salt, cinnamon sticks, turmeric, saffron, butter, olive oil and fresh chopped cilantro.
    2. Add the onions, olive oil and butter to the tagine.
    3. Next, add the fresh chopped cilantro.
    4. Add the cinnamon sticks.
    5. Poke lots of holes into the meat with a sharp knife.
    6. Add the spices over the chicken.
    7. Evenly distribute the spices over the chicken as shown.
    8. Cover and cook on low until the chicken is very tender.  You can baste the chicken while cooking to distribute the juice and spices over the chicken.  Key tip: Feel free to add or remove some water to allow the meat to simmer in liquid but not overflow.

    By the way, did I tell you that  Moroccan Saffron Chicken will fill your house with a wonderful aroma?

    Frequently Asked Questions:

    • How long can I store my saffron chicken tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
    • Can I freeze the leftover chicken tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month for the best flavor.
    • How long can I leave saffron chicken tagine out at room temperature? You need to refrigerate as soon as it reaches room temperature. If it has been left out more than 2 hours it will need to be discarded. For food safety, keep in mind that bacteria can grow after 2 hours in temperatures ranging from 40°F to 140°F.
    • How do I make the Moroccan saffron chicken in a slow cooker? Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker.  Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy. 

    This recipe has been adapted from allrecipes.com.

    If you love the exotic flavors of North African cuisine like Moroccan dishes here are some easy recipes to try at home and you won't be disappointed. Bookmark some and come back later to try them. I'd love to hear from you!
    Moroccan chicken tagine combines a nice blend of spices, tomatoes with potatoes.
    Moroccan country bread or Khobz Maghribi is a simple bread that is often used as the "utensil" when eating tagine.
    North African lamb meatballs combine a spicy tomato based sauce with sweet apricots and saffron.
    Tabouleh is a popular salad in most Arab countries that consists of bulgur wheat with fresh parsley and onions.

    Moroccan Saffron Chicken

    Moroccan Saffron Chicken Recipe Card

    Moroccan Saffron Chicken is a dish with an eclectic blend of spices that is easy to prepare and oh so aromatic! Like all Moroccan food, it is the blend of spices, and the slow cooking process that makes this a most delightful and flavorful dish.
    5 from 12 votes
    Print Pin Rate
    Course: Main dish
    Cuisine: Moroccan
    Keyword: authentic, chicken, crock pot, Morocco, saffron, slow cooker, tagine
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6 Servings
    Calories: 362kcal
    Author: Analida Braeger

    Ingredients

    • 1 whole chicken whole roaster, cut into pieces or 6 chicken breasts
    • 1 sweet onion cut into small chunks
    • 1 Tbsp ginger ground, dried
    • 1 tsp black pepper
    • 1 tsp salt (paleo diet: sea salt)
    • 2 cinnamon stick
    • 1 tsp turmeric
    • 1 tsp saffron crumbled
    • ¼ cup butter (paleo diet: ghee)
    • 2 Tbsp olive oil
    • ¼ cup cilantro fresh, chopped

    Instructions

    • You can prepare this dish in a tagine dish, Dutch oven, or crockpot.
    • In a small dish place all the spices, except for the cinnamon stick. Mix well, and set aside.
    • Line the bottom of your Dutch oven/tagine or crockpot with the onions and drizzle with olive oil; add the butter, cilantro and place the cinnamon sticks on top. Place the chicken pieces on top of the onion mixture. With a sharp knife, poke the pieces of chicken in several places to allow the flavors to really seep in. Sprinkle the spice mixture over the chicken; toss and cover.
    • Cook on low heat for about 1 hour or until chicken is very tender. Baste with the juices during the cooking process.  You can add and remove water during the cooking process but the chicken should simmer in liquid but not overflow the dish.
    • If using a crock-pot or other cooking vessel, please adjust the cooking time accordingly.
    • Serve with rice pilaf or couscous.

    Notes

    Key tip: Feel free to add or remove some water to allow the meat to simmer in liquid but not overflow.
    Here are some notes on using a slow cooker instead of a tagine.  Most slow cookers cook on high and this is the correct setting for this dish.  You only need to check the chicken with a fork for doneness. It should be very tender and separate very easy.
    Frequently Asked Questions:
      • How long can I store my saffron chicken tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
      • Can I freeze the leftover chicken tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month for the best flavor.
      • How long can I leave saffron chicken tagine out at room temperature? You need to refrigerate as soon as it reaches room temperature. If it has been left out more than 2 hours it will need to be discarded. For food safety, keep in mind that bacteria can grow after 2 hours in temperatures ranging from 40°F to 140°F.
      • How do I make the Moroccan saffron chicken in a slow cooker? Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker.  Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy.

    Nutrition

    Calories: 362kcal | Carbohydrates: 5g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 535mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 4.4mg | Calcium: 37mg | Iron: 1.4mg

    You might also like to try these:

    • Chicken in Creamy Saffron Sauce
      Chicken in creamy saffron sauce on a white plate.
    • Slow Cooker Smoky Chicken Tinga
      An overhead photo of chicken tinga tacos on a white plate.
    • Avocado Chicken Sandwich
      Try a Latin style open face sandwich. Layer some chili lime chicken with avocado, tomatoes and queso fresco for a healthy lunch or dinner! | ethnicspoon.com
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    21758 shares
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    Reader Interactions

    Comments

    1. Anetta @ The Wanderlust Kitchen

      June 27, 2014 at 2:46 pm

      Wow, Analida! This looks so amazing. I just picked up some saffron at the Grand Bazaar in Istanbul and I've been itching to use it. Pinned!

      Reply
    2. ASG

      July 11, 2014 at 9:58 am

      Any suggestions for cooking time in a crockpot? Would 6-8 hours on low be too long?

      Reply
      • Analida

        July 12, 2014 at 11:30 am

        Hi, Sorry for the delayed response.
        You can cook the chicken in the crockpot for about 6 hours, as long as it is cut into individual pieces. Hope this helps. Let me know if you have any other questions.

        Analida

        Reply
        • Kit Zin

          September 26, 2018 at 1:26 pm

          5 stars
          I just tasted Chicken Saffron Tagine for the first time and I love it. Thanks for posting the recipe (4yrs ago). I can’t wait to try it!

          Reply
          • Analida

            September 27, 2018 at 7:16 pm

            Thanks! Let me know how you like it!

            Reply
    3. Peter @ Feed Your Soul Too

      July 13, 2014 at 12:30 pm

      This looks beautiful. Saw it on tastespoting or was is foodgawker and wanted to see the recipe.

      Reply
      • Analida

        July 13, 2014 at 4:04 pm

        Peter:
        Thanks for your comment. You can go to http://www.ethnicspoon.com and look for the recipe there. It is a great dish and so easy to make. It was given to me by a Moroccan exchange student.

        Reply
    4. Libby

      July 16, 2014 at 6:09 pm

      What do you do with the butter? Am I missing it? I want to try this recipe this weekend.

      Reply
      • Analida

        July 16, 2014 at 8:06 pm

        Sorry, I had a typo. Add the butter with the olive oil and onions in the bottom of the tagine or crockpot. I updated the recipe. Let me know how you like it.
        Thanks!

        Reply
    5. Ruth Meaney

      June 09, 2015 at 6:30 am

      This sounds delicious! I love saffron. My mum used to make my sister and I "yellow rice" growing up which was a basic saffron and parmesan risotto. Delicious!

      Reply
      • Analida

        June 09, 2015 at 9:40 am

        Ruth, it sounds delicious. Thanks for commenting.

        Reply
    6. Cristina @ I Say Nomato

      June 09, 2015 at 7:33 am

      YUM! This looks so delicious! And I love the idea of being able to save the juices for later. I'll have to give it a shot!

      Reply
      • Analida

        June 09, 2015 at 9:38 am

        Yes, saving the juice for later is the best. I often make rice with it, or make a cream sauce. 🙂

        Reply
    7. Team J

      June 09, 2015 at 7:52 am

      Awesome recipe. If only saffron wasn't so expensive.... we'd be cooking with it more!

      Reply
      • Analida

        June 09, 2015 at 9:37 am

        I know!!! I love it, but don't love the price.

        Reply
      • David

        February 07, 2020 at 7:03 am

        What potatoes?!

        Reply
        • Analida

          February 07, 2020 at 8:18 am

          HI David, this variation of the dish without the saffron has potatoes: https://ethnicspoon.com/moroccan-chicken-tagine/
          Enjoy!

          Reply
    8. Jan Eckland

      June 09, 2015 at 11:35 am

      This looks amazing! I also recently published a recipe on my website for Chicken Tagine with Cauliflower & Harissa that looks similar and I absolutely agree - the flavors and aromas are exotic, bold and delicious!

      Reply
      • Analida

        June 09, 2015 at 7:30 pm

        Wow, I will have to check out your website. I've never used Harissa. I have a friend who loves it. I recently found a recipe to make harissa. Thanks for commenting. Have a great day!

        Reply
    9. Ann GrubbsnCritters

      June 12, 2015 at 9:52 am

      That's looking absolutely fantastic! I would really like to try making that. 🙂

      Reply
      • Analida

        June 12, 2015 at 10:25 am

        Ann, make it! It is so delicious.

        Reply
      • Analida

        June 13, 2015 at 4:35 pm

        Thanks Ann!!! It is delicious. Even better the next day, if you get leftovers! 🙂

        Reply
    10. Katherines Corner

      June 12, 2015 at 9:38 pm

      5 stars
      So happy to have you joining in the fun, Thank you for sharing this wonderful recipe at the Thursday Favorite Things Blog Hop. Watch for your feature on Monday xo

      Reply
      • Analida

        June 13, 2015 at 6:41 am

        Thanks Katherine!!! It is fun! 🙂
        Have a great weekend.

        Reply
    11. Katherines Corner

      June 12, 2015 at 9:38 pm

      5 stars
      So happy to have you joining in the fun, Thank you for sharing this wonderful recipe at the Thursday Favorite Things Blog Hop. Watch for your feature on Monday xo

      Reply
    12. Michelle

      June 15, 2015 at 6:19 pm

      I love Moroccan food and this looks absolutely fantastic! Saw this on the Merry Monday linky--thanks for sharing!

      Reply
      • Analida

        June 17, 2015 at 5:51 am

        You are welcome Michelle! It is indeed very good. Have a wonderful day.

        Reply
    13. Amanda

      June 16, 2015 at 9:02 pm

      Looks amazing! Thank you for sharing at Merry Monday!

      Reply
      • Analida

        June 17, 2015 at 5:49 am

        Thanks Amanda!!! Have a great day.

        Reply
    14. Denise Wright

      February 11, 2016 at 6:39 am

      This looks delicious Analida. I love the spices that you use. I like that you can save the juices to make a cream sauce (saw that in the comments). That too sounds yummy.

      Reply
      • Analida

        February 11, 2016 at 6:57 pm

        Thanks Denise! yes, the juice is the best!!!

        Reply
    15. Cathy

      February 11, 2016 at 1:19 pm

      Wow, amazing! I absolutely love the taste of saffron! This looks so good!
      Cathy

      Reply
      • Analida

        February 11, 2016 at 6:57 pm

        Thanks Cathy! 🙂

        Reply
    16. Carol Borchardt

      February 12, 2016 at 3:55 pm

      This looks so flavorful but so easy! These flavors are right up my alley.

      Reply
      • Analida

        February 12, 2016 at 9:14 pm

        Carol, it is so easy! I am having some international students over for dinner in a few weeks; I am making this dish. I hope they like it.

        Reply
    17. Caroline | carolinescooking

      February 16, 2016 at 8:07 am

      I love Moroccan flavors like this (in fact I just shared a lamb tagine myself). Saffron gives such a lovely flavor and color without needing too much (thankfully given it's cost!). Looks great!

      Reply
      • Analida

        February 16, 2016 at 6:51 pm

        Yes, it does give a great flavor, and a beautiful color as well. I was recently given a pack of Turkish saffron as a gift. It came to me in a roundabout way. My mother in law is friends with a lady whose daughter travels to Turkey for business (intelligence), and brings back saffron. I was so excited to receive it.

        Reply
    18. Kristen @ A Mind Full Mom

      February 16, 2016 at 8:35 am

      My son has been asking me to try a dish with saffron--I showed him this one and he is all about it! Can't wait to try!

      Reply
      • Analida

        February 16, 2016 at 6:48 pm

        That's awesome Kristen! Let me know how it turns out.

        Reply
    19. Denise Goulart

      June 07, 2016 at 9:55 pm

      I'm new to cooking with my Tagine pot,do I have to use a heat diffuser is I'm using a gas stove ?
      Thank you?

      Reply
      • Analida

        June 08, 2016 at 8:46 am

        Denise, yes you do have to use a heat diffuser. Also the tagine dish needs to be "cured" by soaking it. There should be instructions online on how to do it.

        Reply
    20. Caylee

      December 12, 2016 at 3:36 pm

      If I cook this in a tagine, what temp should I set oven to and how long should it be cooked? Thanks!

      Reply
      • Analida

        December 12, 2016 at 5:21 pm

        Hi Caylee! I have never made this in the oven, but I would venture to say that you could set the oven at 300'F, cover the chicken, and start with 45 minutes. Because it is covered it will create steam which will help cook the chicken.
        I hope this helps.

        Reply
        • Caylee

          December 12, 2016 at 6:40 pm

          Thanks! I will try that- I did not realize
          that I needed a diffuser for stovetop so I figured I would try the oven.

          Reply
          • Analida

            December 13, 2016 at 5:11 pm

            You are welcome. Let me know how it turns out. Yes, the diffuser is important.

            Reply
    21. Jonathyn

      January 23, 2017 at 5:08 pm

      So, I LOVED this the first time. The second time I rubbed the chicken with the spices first and let them rest in the refrigerator for a couple of hours. Then I assembled per your recipe. This time I got on one knee and proposed to my Dutch oven!!!! Great recipe!! Oh yeah, I use my old cast iron Dutch oven. I put foil over it and then put on the lid making sure to seal the foil as much as possible. Bake at 350 degrees until chicken is done. I start checking after one hour with my instant thermometer.
      Also, I serve with sumac seasoned cous cous.

      Reply
      • Analida

        January 23, 2017 at 6:30 pm

        Jonathyn, I had to laugh when I read that you proposed to your Dutch oven. I am glad it worked out for you. That's good that you kept checking it for doneness. The sumac seasoned couscous sounds amazing; I will need to try that next time.

        Reply
    22. Indu

      April 18, 2017 at 10:49 pm

      This chicken dish looks absolutely wonderful! Saffron must make it taste so delicious! I read a similar recipe in a book that I have on moroccan food. Seeing your recipe now, I absolutely need to try this!

      Reply
      • Analida

        April 19, 2017 at 3:58 pm

        Hi Indu! I hope you try it. It is one of my favorite dishes. Let me know how you like it.

        Reply
    23. Çitra Kale @Çitra's Home Diary

      September 01, 2017 at 2:04 pm

      Love this recipe...flavorful and seems easy to make. I should try it soon. thx for sharing

      Reply
      • Analida

        September 01, 2017 at 4:28 pm

        You are welcome Citra! Yes, it is pretty easy to make. I hope you try it soon.

        Reply
    24. Analida

      September 21, 2017 at 3:05 pm

      Thank you for your kind comments!

      Reply
    25. Tammy Rhiness

      October 30, 2017 at 7:42 pm

      Thought we would try something different. Made this in my Dutch oven. It was fabulous and cooked so fast. Going to try other recipes now.. I’m a fan!! Thanks!!

      Reply
      • Analida

        October 30, 2017 at 7:55 pm

        Tammy! I am so glad it turned out, and that your family liked it. Let me know when you try the other recipes. Thanks for your kind comments! 🙂

        Reply
    26. Sue H

      January 28, 2018 at 7:21 am

      5 stars
      I made this recipe last night with six chicken thighs. OMG!!!! So delicious!!!! I used my Dutch oven and cooked it at 300 degrees for a bit over an hour. I didn't have turmeric so substituted smoked paprika & curry ( saw I could do this online). What really amazed me, besides the incredible flavors & aromas, was even my picky husband liked it! I served it with rice pilaf which complimented this dish beautifully.

      Reply
      • Analida

        January 28, 2018 at 8:12 am

        Hi Sue! I am so happy that you and your husband really liked Moroccan Saffron Chicken. It is a dish that is rich in flavor. Your use of smoked paprika and curry is great! I always say that a recipe is just a suggestion. The beauty of cooking is adding your own touch. I think that if you liked this dish, you would also like Moroccan chicken tagine. I learned to make it from a Moroccan student we had at the University where I work. Thanks for commenting. 🙂

        Reply
    27. carole

      March 03, 2018 at 12:03 pm

      Hi Anilida. I came across your website as a result of scoring 1Gram of Greek Red Saffron Stigmata for $1.99 at TJ Maxx and I was looking for a recipe to try it out in and this one seems to be the one I am going to try. Question though..do you think I could use bonless skinless thighs rather than a whole cut up chicken? thank you Carole

      Reply
      • Analida

        March 03, 2018 at 1:12 pm

        Wow Carole, that is quite the find.
        Yes, you can use boneless thighs for sure. The cooking time will be different though. Good luck! 🙂

        Reply
        • carole

          March 07, 2018 at 7:58 am

          5 stars
          Hi again Analida:
          Well, I made the dish on Sunday for dinner. It was a hit. I made it with Basmati rice and i used a 1/2 cup of the liquid from the dish as part of the water for the rice. Delicious! I did have some left over (was only two of us for dinner) so i heated up the left overs the following night for dinner (i am a big fan of left overs) and i swear it tasted even better the night after. Thank you again, this will be a "go to" dish for me!

          Reply
          • Analida

            March 07, 2018 at 9:18 am

            Hi Carole! I am thrilled that the Moroccan saffron chicken went over so well. Using the liquid from the dish for the rice is a super idea. I also agree that the leftovers are even better My husband and I are big on leftovers. You are very welcome. I am glad I was able to provide you with a "go to dish". 🙂

            Reply
    28. Anubhav Vacations

      April 18, 2018 at 5:19 am

      great recipe. Thanks for sharing the same

      Reply
      • Analida

        April 18, 2018 at 5:26 pm

        You are very welcome.

        Reply
    29. Besty Love

      July 25, 2018 at 7:42 am

      5 stars
      I think I have a thing for Moroccan delicacies and I admire the rich update I receive from your blog. Saffron chicken is a meal everyone needs to taste.

      Reply
      • Analida

        July 25, 2018 at 1:09 pm

        The flavors in this dish are amazing! Thanks!

        Reply
    30. Melanie

      September 03, 2018 at 8:20 am

      Sounds lovely!! Bought a Tagine and can't wait to try it out. We have an electric stove (induction) and I think our oven is too small for a tagine. Can we place it on the coals in our fire place outside? Or would that be too hot then?

      Reply
      • Analida

        September 05, 2018 at 7:28 am

        Hi Melanie,
        I know induction stoves typically use a special pan to draw in the heat where standard pans will not work. I have a gas stove and I have a metal heat diffuser so the tagine does not come in direct contact with the flame. You could get an induction stove interface disk that allow use with non-induction pans like this one: https://www.amazon.com/Max-Burton-6010-Induction-Heat-Proof/dp/B00213L3PK If you use charcoal I would get a metal heat diffuser but I think the best bet is the induction disk. Thanks!

        Reply
    31. Kashmir Online Store

      December 11, 2018 at 1:41 pm

      5 stars
      which Country Saffron is your using ??Is This Indian Based Kashmiri Saffron?

      Reply
      • Analida

        December 11, 2018 at 8:07 pm

        Some of the world's best saffron comes from Kashmir. Would you like to send me some to try?

        Reply
    32. John

      December 31, 2018 at 4:30 pm

      5 stars
      I just received a tangine for Christmas and am excited to cook this dish. I have some Iranian saffron I got while in Istanbul. So if I cook the chicken in the oven for about an hour at 325, will this be enough time or should I cook it longer?

      Reply
      • Analida

        December 31, 2018 at 8:17 pm

        That sounds like enough time but I would check to be sure it has hit 165 degrees in the center of the breast. I always cook mine on the stove top with a heat diffuser. I have some curing instructions for a new tagine as well so be sure to check those out.

        Reply
        • John

          January 06, 2019 at 5:07 pm

          5 stars
          Well, the dish is absolutely delicious! In fact Im cooking it again this evening! Thank you!

          Reply
    33. Susan Donohue

      January 29, 2019 at 3:09 pm

      5 stars
      This is cooking right now and my kitchen smells heavenly! I didn’t have a whole chicken so used equivalent weight of chicken thighs. I’m sure it will taste delicious. Thank you so very much for sharing your recipes!

      Reply
      • Analida

        January 29, 2019 at 8:16 pm

        Hi Susan, The chicken thighs sound luscious! I hope you enjoy it!

        Reply
    34. Ali Barnes

      September 27, 2021 at 2:20 pm

      5 stars
      Thank you so much for sharing this amazing recipe! I've lost count of how many times I've made it now. I can't believe that something so delicious comes from so few ingredients and is so simple to make. Definitely a favourite in our house.

      Reply
      • Analida

        October 02, 2021 at 7:10 am

        Hi Ali! Thank you so much for reaching. We love this recipe as well as the lamb tagine version.
        Have a blessed day!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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