Moroccan Chicken Tagine - Traditional Cooking Pot from North Africa

If you’ve already tasted the Moroccan chicken tagine, chances are you’re a big fan of this dish! And if you haven’t tried it yet, it’s definitely worth a go.

With the tagine, a traditional cooking pot from North Africa, you can prepare the most delicious dishes.

By the way, it really doesn’t have to be made in the tagine. If you have one, definitely use it, but it also works perfectly fine in a regular stew pan/casserole pot. Still looking for the perfect casserole pot for this tasty dish? Feel free to check out our collection.

 Ingredients:

 - 2 tbsp smoked paprika

 - 3 tsp ground cumin

 - 2 tsp cayenne pepper

 - 2 tsp ground ginger

 - 2 tsp ground coriander

 - 2 tsp ground cinnamon

 - 1 lemon

 - 5 garlic cloves, finely chopped

 - 8 chicken thighs with or without bone

 - Salt and ground black pepper

 - 4 tbsp olive oil

 - 1 large yellow onion, sliced into crescents

 - 1 chicken stock cube

 - 2 tablespoons honey

 - 2 large carrots, peeled and cut crosswise into thick slices

 - 150 g green olives, pitted and halved

 - 2 tbsp fresh chopped coriander

Preparation:

1. Put the chicken in a bowl and add the spices mentioned above and the finely chopped garlic.
2. Slice the onion into rings and the carrots into long slices.
3. Add the chicken to a pan with the olive oil and brown it nicely all around for about 10 minutes.
4. In the meantime, add the onions, carrots, and olives and sauté briefly.
5. You can now put the chicken and vegetables in a tagine or just leave them in the pan. Crumble in a chicken stock cube and then let everything simmer on low heat with a lid for 35 minutes.
6. Chop the coriander finely and serve it over the tagine when serving, along with the lemon.

Enjoy your meal!

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