A friend of mine gave me this Moroccan chicken tagine skillet recipe and holy crap you guys.
I was blown away with it. I am telling you, this Moroccan chicken tagine skillet needs to be on your dinner list like…tonight.
I have always been fascinated with Moroccan cuisine.
I think it is one of the most complex and delicious cuisines out there.
I don’t always seek out Moroccan cuisine but I feel like living in the DC area, I have direct access to a lot of unique cuisines, Moroccan being one of them, and I need to get myself out there more to try them.
I love Moroccan cuisine because of its complexity of flavors and how their dishes are always slowly cooked or braised to bring out flavor.
Why are you so obsessed with this Moroccan chicken tagine skillet recipe?
The flavors are out of this world. Your tastebuds are going to be dancing!
How do I make this Moroccan chicken tagine skillet?
You’ll need the following ingredients:
- Chicken thighs
- Castelvetrano olives
- Kalamata olives
- Preserved olives
- Mix of spices (turmeric, cumin, ginger, paprika, saffron)
What are the flavors of Moroccan cuisine?
Moroccan cuisine most prominently uses cumin, ginger, paprika, cinnamon, and saffron.
What are the prominent flavors of this dish?
Briney, tangy, warming, and slightly sweet.
I can’t find preserved lemons.
Preserved lemons are the most important condiment in Moroccan cuisine so you really need it in this dish.
Can I use just Castelvetrano olives or can I just use kalamata olives?
Use both! Different flavors and they balance each other out.
Saffron is expensive; can I omit?
No! You can find it at Trader Joe’s for a pretty decent price and you don’t use a lot of it.
Do I need a tagine for this recipe?
Nope, I don’t have one and I just used my cast iron skillet.
Can I use chicken breasts? I don’t like dark meat.
I highly suggest using chicken thighs.
It doesn’t dry out as easily and are more foolproof. Not to mention, I feel they are way more flavorful.
If you like the flavors of this dish, you’ll love:
Moroccan Chicken Tagine Skillet
For the spice rub/marinade:
- 5 cloves garlic, minced
- Giant pinch saffron threads
- 1/2 teaspoon ground ginger
- 1 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and peper
For the rest of the dish:
- 1 pound boneless, skinless chicken thighs
- 2 medium onions, sliced
- 1 cinnamon stick
- 2/3 cup kalama olives, pitted and roughly chopped
- 2/3 cup castelvetrano olives, pitted and roughly chopped
- 1 large preserved lemon, sliced
- 1 cup chicken stock
- 2 tablespoons preserved lemon juice
- Chopped fresh parsley, for topping
- In a small bowl, mix together the ingredients for the spice mix then place chicken thighs into a large bowl and pour spice mix on top and rub the chicken throughout to get the spices incorporated. Refrigerate for 3-4 hours.
- Heat 2-3 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add chicken and brown on both sides. Remove and place on plate. It's okay if it's not fully cooked through yet. You are just browning it.
- Add the onions and cook for 10-15 minutes, until softened and brown. Add cinnamon stick to the onions then place the chicken back on top.
- Sprinkle olives all over, along with the preserved lemons. Pour the preserved lemon juice and chicken stock together and mix then pour into skillet.
- Cover and let simmer on low heat for 30 minutes.
- Prior to serving, sprinkle fresh parsley on top, if desired.