5 from 6 votes
Maroccan Chicken Tagine
Servings: 4 people
Ingredients
  • 2 tbsp olive oil
  • 6 chicken thighs
  • 1 large red onions, finely chopped
  • 2 tbsp tomato puree
  • ½ tsp salt, or more to taste
  • ½ tsp ground pepper
  • 1 tsp raz-el-hanout
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 300 ml water (approximately)
  • 250 gr little potatoes
  • 1 small carrot, sliced in circles
  • 150 gr dried prunes
  • 1 red bell pepper, cut in stripes
  • 1 large tomato, sliced in rings
  • 1 large red onion, sliced in rings
  • One hand full of peas (fresh or frozen)
  • Chopped coriander for garnish
Instructions
  1. Put the tagine on the stove on medium heat. I like to use a diffuser to evenly distribute the heat over the bottom of the tagine. A diffuser is a round utensil placed between the tagine and the flame (see above). Coat the bottom of the tagine with the 2 tbsp of olive oil. Add the finely chopped onion to the tagine and fry until soft and translucent, about 5 minutes. Arrange the chicken in the tagine and cook it for 8 minutes turning the meat occasionally to lightly brown it.

      

  2. Add the spices, salt, and tomato puree and keep turning the meat until it’s completely coated. Arrange the chicken flat on the bottom of the tagine, leaving the rim free. Add enough of the water so it doesn’t overflow and keep the rest for later. Let the water come to a simmer and reduce the heat to low. Taste the sauce and adjust the seasoning with salt if necessary. If at any point throughout cooking it looks like there is not enough liquid in the saucepan, add in a few tablespoons of water.

      

  3. Now you add the vegetables carefully on top of the meat, fully concealing the meat. I always use the same order. First I add the potatoes and the carrots as close to the liquid as possible. Then I put the dried prunes in between the potatoes. The stripes of bell peppers go on top of them and then you carefully add the tomato rings and onion rings. It will look like a lot of vegetables, but it will be fine. The peas go last and they go everywhere they want to go. There is no way of orchestrating them. I finish with a sprinkling of salt and pepper because the vegetables are not touching the water enough to be seasoned by it.

      

  4. Cover with the tagine lid and leave the heat low. Leave to simmer gently for 2 hours. Try not to disturb the tagine other than checking the level of the liquids occasionally and adding a little water when necessary.

      

  5. After 2 hours take the tagine of the heat and let it cool down for 10 minutes. When you are ready to serve, remove the lid and garnish with cilantro (or parsley if you prefer) and serve with bread.

      

  6. If you don’t have a tagine you can also make this recipe in a large deep-sided pan with a lid.