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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)
- Cinnamon
- Garlic
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 turkey meatballs
- Stovetop butter chicken
- Slow cooker pumpkin coconut curry
Moroccan Chicken Tagine Skillet
Equipment
Ingredients
For the spice rub/marinade:
- 5 cloves garlic, minced
- Giant pinch saffron threads
- ½ teaspoon ground ginger
- 1 teaspoon sweet paprika
- ½ teaspoon cumin
- ½ teaspoon turmeric
- Salt and peper
For the rest of the dish:
- 1 pound (454 g) boneless, skinless chicken thighs
- 2 medium onions, sliced
- 1 cinnamon stick
- ⅔ cup (90 g) kalama olives, pitted and roughly chopped
- ⅔ cup (90 g) castelvetrano olives, pitted and roughly chopped
- 1 large preserved lemon, sliced
- 1 cup (237 ml) chicken stock
- 2 tablespoons preserved lemon juice
- Chopped fresh parsley, for topping
Instructions
- 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.
How can I make this recipe in an instant pot? Should the amount of liquid be the same? Thank you!
hi there, this recipe isn’t intended to be made in the instant pot
Was the dish super salty with the olives and preserved lemon?
nope, not at all. however, everyone’s preferences are different and very subjective so hard for me to say whether or not it would be salty for you.
Making this today! Do I use or discard the pulp of the lemon?
i would discard it
I forgot the cinnamon , and only used regular olives. It was one of the best dishes I’ve ever made. My husband loved it!!!! So so good .
Made this today.Was AWESOME!!!!
Great tasting and bunch of flavors,all those good spices for us.Never heard of those lemons,had to order them.
Served over Ina’s Moroccan Couscous.
Hi Julie,
I was impressed with your recipe. it’s so delicious I’ve tried. I’m Moroccan and we make chicken tagine a little bit different than what you suggested but your recipe was great too.
Thank you for always searching in other countries cuisine and culture and being creative.
thank you for letting me know!!
Question, I don’t have a cast iron frying pan, can I make this in another pan? It sounds amazing!
Yes, definitely can make it in another pan!
I’m not rating because I haven’t made it (yet) but this goes into my anti-inflammatory meal list. Beautiful spices, the lemon and olives are good for the stomach bacteria, and it looks delicious! Thank you for the recipe – I really don’t have room for a tagine or any other cooking device at this point, so I’m really looking forward to this!
I hope you enjoy!
Officially blaming you for introducing my husband to the world of Moroccan food. He took one look at this recipe and after saying “that looks interesting,” has jumped into researching spice blends, history, making homemade pita (!!!) and spending hours in the kitchen tasting and testing. That on top of wanting to make his own preserved lemons.
Blaming you for hours of being a taste-tester, Julie. (In case you missed the sarcasm, thank you)
Hahaha, I love this so much. Thank you for brightening my day!
You made it! I am thrilled you did a post on it! Always a hit when I serve it.
Yes!! Thank you so much for sharing!