1large yellow onion halved, then sliced into ¼ inch pieces
2tbspall purpose flour
3medium carrotscut into ½ inch slices
½cupgreen olivespitted and halved
ground pepperto taste
How to Make Moroccan Chicken Tagine
To get started, add all your powdered spices to a bowl, mix well, and set to one side. In another small bowl, combine one minced garlic clove with about one teaspoon of lemon zest, and set aside. Prepare the chicken thighs by seasoning evenly on all sides with salt and pepper.
Add the olive oil to the pot (without the lid) and heat on the stovetop until the oil is nearly at the point of smoking, then place the chicken thighs skin down and cook them until they are well browned. This will give your Moroccan chicken tagine dish a nice colour and texture.
After about 5 minutes, flip them and cook for the same amount of time on the other side. When the chicken thighs are ready, remove them from the pot and carefully peel off and discard the skin. Keep the skinned chicken to one side on a plate. Pour out the fat from the pot, reserving a single tablespoon that you’ll need later in the recipe.
Next, turn down the stove to medium heat and add the chopped onion to the pot, cooking it through until almost transparent and slightly brown at the edges. Keep stirring the onion as it cooks to avoid any pieces sticking or burning. If the onion still begins to stick, you can add a tablespoon or two of water to the pot to prevent this. Add the minced garlic to the pot and continue cooking for another thirty or forty seconds.
Now, add your spice mix, and stir it into the onion and garlic mixture, continuing to stir for thirty seconds. Then add the remainder of the lemon zest, the honey, the broth, and a pinch of salt. Use a wooden spoon or spatula to unstick any burnt bits from the bottom of the Morrocan Chicken tagine, but don’t remove them – they are full of flavour!
Return the chicken thighs to the pan, including any of the juices which have drained onto the plate and the tablespoon of fat from step 3. Cover with the lid and cook for another 10 minutes over a medium-low heat. Then add the carrots to the pot, cover again, and cook at the same level for a further 10 minutes. Finally, stir in the lemon and garlic mix and the olives, and sprinkle the cilantro over the top of the dish, as well as a squeeze of lemon juice.
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.