Moroccan Chicken Tagine
Prep Time: 25 minutes | Cook Time: 75 minutes
I first tried a savory tagine for breakfast during a trip to Marrakech, served alongside flatbreads and mint tea. It was surprisingly delightful, and this Moroccan Chicken Tagine recipe is my attempt to recreate that unique morning feast.
Why Make Moroccan Chicken Tagine?
Tired of the same old breakfast routine? This Moroccan Chicken Tagine brings a burst of warm spices, tender chicken, and sweet dried fruits to your morning table. It's a surprisingly satisfying and nourishing way to start the day, offering complex flavors that are both comforting and exciting. Plus, it can be partially prepped the night before for an easier morning.
Key Benefits
- Exotic Flavors: Warm spices like cumin, coriander, ginger, and turmeric create an aromatic delight.
- Savory Breakfast Twist: A unique and satisfying alternative to traditional sweet or egg-based breakfasts.
- Tender & Juicy Chicken: Slow cooking ensures the chicken becomes incredibly tender and flavorful.
- Nutrient-Rich: Packed with protein from chicken and vitamins from vegetables and spices.
- Make-Ahead Friendly: Prepare components the night before for a quicker morning assembly.
Wake up your senses with this incredible Moroccan Chicken Tagine, a dish traditionally served for lunch or dinner, reimagined here as a hearty and adventurous breakfast. Infused with aromatic spices, sweet apricots, and preserved lemons, this Moroccan Chicken Tagine offers a complex flavor profile that's surprisingly perfect for a special morning meal. Discover how easy it is to bring the taste of Morocco to your breakfast table with our authentic Moroccan Chicken Tagine recipe.
Ingredients
Instructions
Temperature & Timing Guide
Internal Chicken Temperature
Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Use a meat thermometer inserted into the thickest part of the thigh, avoiding bone.
Simmering Temperature
Maintain a gentle simmer (low heat) throughout cooking to ensure tender chicken and prevent burning.
Variation Ideas
Spicy Kick
Add a pinch of cayenne pepper or some chopped chili along with the onions for extra heat.
Vegetarian Option
Replace chicken with chickpeas and add more vegetables like sweet potatoes or butternut squash.
Different Dried Fruit
Swap apricots for dates, figs, or raisins for a different sweetness profile.
Nutty Addition
Stir in some toasted slivered almonds just before serving for extra crunch and texture.
Breakfast Serving Twist
Serve over couscous, quinoa, or even alongside fried eggs and crusty bread for a complete breakfast meal.
Tips for Perfect Results
- Use Chicken Thighs: Thighs stay more moist and tender during slow cooking compared to breasts, making them ideal for tagine.
- Don't Skip Marinating: Even 20-30 minutes allows the spices to penetrate the chicken for deeper, more integrated flavor.
- Toast Your Spices: Briefly cook the ground spices with the onions/garlic before adding liquids to bloom their flavors and enhance their aroma.
- Balance Sweet & Savory: Adjust the amount of dried fruit or preserved lemon to suit your personal taste preference for sweetness and tang.
- Rest Before Serving: Let the tagine sit covered for 5-10 minutes off the heat before serving. This allows the flavors to meld beautifully.
Leftovers & Reheating
Store leftover tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to prevent sticking, until heated through. Avoid boiling, which can toughen the chicken.
Serving Suggestions
- With Couscous: The classic pairing! Fluffy couscous is perfect for soaking up the delicious tagine sauce.
- Over Quinoa: A healthy, gluten-free, and protein-packed alternative base for serving the tagine.
- Alongside Flatbread: Serve with warm pita bread or traditional Moroccan Khobz for scooping up every last bit.
- With a Fried Egg: Embrace the breakfast theme fully by topping a serving of tagine with a perfectly fried or poached egg.
- Garnish Generously: Fresh cilantro or parsley adds essential brightness, color, and a fresh counterpoint to the rich stew.
Nutrition Information
Nutritional information is an estimate only and may vary based on ingredients and preparation methods used.
- Calories: 560
- Protein: 35
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 6
- Sodium: 750
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Yes! Brown the chicken and sauté aromatics first on the stovetop as directed, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, adding the apricots and olives during the last 30 minutes.
Q: What if I don't have a tagine pot?
A: No problem! A heavy-bottomed Dutch oven or any large pot with a tight-fitting lid works perfectly well for making this recipe.
Q: Is preserved lemon necessary?
A: It adds a unique salty, tangy, slightly fermented flavor characteristic of Moroccan cuisine. If unavailable, you can substitute with the zest of one fresh lemon and an extra pinch of salt, though the flavor will be slightly different.
Q: Can I use chicken breast instead of thighs?
A: You can, but chicken breast tends to dry out more easily. Reduce the simmering time significantly (check after 30 minutes) or add the chicken breast pieces later in the cooking process.
Q: Is this really a breakfast dish?
A: While unconventional in many Western countries, savory, spiced stews and hearty dishes are common breakfast fare in various parts of the world, including Morocco. This tagine offers a unique, flavorful, and substantial start to the day!
Q: How can I make this tagine less sweet?
A: Simply reduce the amount of dried apricots used, or omit them entirely if you prefer a purely savory dish. You could add capers along with the olives for more salty notes.
Ready to Savor a Moroccan Morning?
Step outside your breakfast comfort zone and embrace the vibrant, warming flavors of Morocco. This Chicken Tagine is more than just a meal; it's an experience. We hope you enjoy creating and sharing this unique and satisfying dish!
Useful Resources
- Guide to Moroccan Spices – Learn about the essential spices that define the aromatic flavors of Moroccan cooking.
- How to Make Preserved Lemons – A detailed guide to making your own preserved lemons at home for authentic flavor.
- Mastering the Tagine – The New York Times Cooking guide offers tips and techniques for cooking in a tagine pot or Dutch oven.
- How to Cook Perfect Couscous – A simple, reliable method for preparing fluffy couscous, the perfect accompaniment to tagine.
Moroccan Chicken Tagine
Ingredients
For the Chicken & Marinade
- 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch pieces
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 0.5 tsp cinnamon
- 0.5 tsp sweet paprika
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
For the Tagine
- 1 cup chicken broth low sodium recommended
- 0.5 cup diced tomatoes canned or fresh
- 0.25 piece preserved lemon rind only, finely chopped (optional)
- 0.75 cup dried apricots halved
- 0.5 cup pitted green olives rinsed
- 0.25 cup fresh cilantro or parsley chopped, for garnish
Instructions
- In a bowl, combine chicken pieces with half the olive oil, half the garlic, half the ginger, cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper. Mix well to coat. Let marinate for at least 20 minutes (or overnight in the refrigerator).
- Heat the remaining olive oil in a tagine pot or large Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the remaining garlic and ginger, cook for another minute until fragrant.
- Add the marinated chicken to the pot, browning it on all sides. You may need to do this in batches.
- Return all chicken to the pot. Stir in the chicken broth, diced tomatoes, and chopped preserved lemon rind (if using). Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot tightly, and let it simmer gently for about 50-60 minutes, or until the chicken is very tender.
- Stir in the dried apricots and green olives. Cover again and cook for another 10-15 minutes to allow the flavors to meld.
- Check seasoning and adjust salt and pepper if needed. Let the tagine rest for 5 minutes off the heat.
- Garnish generously with fresh cilantro or parsley before serving. Enjoy this unique breakfast tagine!
