Moroccan Chicken Tagine
A Moroccan classic. The mixture of spices is rich, complex, and delightful. Serve with the traditional couscous for a fabulous meal with an ethnic flair.
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Servings: 8 servings
Calories: 349kcal
Ingredients
- ½ cup onion chopped
- 1 cup water
- 2 garlic cloves minced
- 2 Roma tomato cored and diced
- ¼ cup peas frozen
- 3 carrots sliced
- 2 Tbsp olive oil
- 1 tsp curry
- 1 tsp chili powder
- 1 Tbsp fresh parsley chopped
- 1 tsp Kosher salt (paleo diet: sea salt)
- 3 lbs chicken whole roaster cut into pieces
- 1 lb potatoes (paleo diet: sweet potatoes) Peeled and sliced thin. Place in water to prevent browning until ready.
Instructions
- Peel and slice potatoes ¼" thick. Place potatoes in water to avoid browning while you cook the chicken in tagine.
- On the bottom of the tagine dish place the onions, carrots, tomatoes, and garlic. Place chicken pieces on top and season with the spices. Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly 1 cup of water.
- Cover and cook over medium heat for about 1 hour. Check for doneness. The chicken should be tender and have an internal temperature of 165°F. You may have to remove some liquid as you go with a baster or ladle if it starts to run over the sides of the tagine base.
- Drain potatoes and add them to the top of the tagine forming a circle. Cover and continue to cook for another 20 minutes until the potatoes are soft. Add the peas and cook for an additional 5 minutes uncovered.
- Serve with couscous or rice.
Notes
Chicken: I use a whole roaster chicken but feel free to use thighs or breasts for this recipe.
Slow Cooker instructions: Most slow cookers cook on high and this is the correct setting for this dish. Place all the ingredients in the slow cooker and cook on high. You only need to check the chicken with a fork for doneness. It should be very tender and separate very easy. At this point you can add the layers of potatoes on top. Cook the potatoes until they are just soft.
Instant Pot instructions: Set the instant pot on sauté and place the vegetables and olive oil in the pot and stir them until soft. Add the rest of the ingredients and cook on high pressure for 10 minutes and allow 10 minutes of natural release. Manually release the pressure, remove the lid and place the potatoes on top. Slow cook until the potatoes are soft then add the peas and cook for another 5 minutes.
Caring for your tagine:
- If you buy a new tagine you need to cure it. 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 and draw in the olive oil to season the clay vessel.
- 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. This is very authentic. 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.
- 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.
- How long can I store my 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. Remove the potato as those do not freeze well.
Nutrition
Calories: 349kcal | Carbohydrates: 15g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 504mg | Potassium: 707mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5785IU | Vitamin C: 19.6mg | Calcium: 52mg | Iron: 3.8mg