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Recipe Moroccan Chicken Tagine

Moroccan Chicken Tagine

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    20mins

  • Cooking

    45mins

Fusion Chicken Vegetable Lunch Dinner Appetizer Over 60 mins

What You Will Need

Ingredients

  • 6 chicken thighs, bone-in with skin
  • 3 cups chicken stock
  • ¼ tsp. saffron strands or powdered saffron
  • 6 Tbsp. flour, separated into 2 and 4 Tbsp.
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1 tsp. sweet paprika
  • 1 tsp. garlic powder
  • fresh parsley and cilantro (a good handful of each tied with cooking twine)
  • 1 lemon, sliced
  • 6 oz. olives, pitted

Marinade

  • 6 cloves garlic, peeled and sliced or chopped
  • 1 lemon zested and juiced – then chop the remnants into chunks
  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 2 tsp. ground cumin
  • 2 tsp. ground ginger
  • 1 tsp. sweet paprika
  • 1 Tbsp. kosher salt or sea salt
  • ½ tsp. freshly ground black pepper
  • 2 Tbsp. olive oil

Seasoning

  • salt and pepper, to taste

Made with
Lee Kum Kee products

Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce

How to make it

  1. Marinate the Chicken: In a large bowl, mix all of the marinade ingredients. Add the chicken. Mix everything together, cover, and set aside to marinate for anywhere from 20 minutes to 8 hours.
  2. When ready to cook, preheat the oven to 375°F. Warm the stock, add the saffron and set aside to infuse.
  3. Remove the chicken from the marinade and pat it dry. Set the marinade aside. Lightly coat the chicken in 4 tablespoons of flour. Heat the oil in a large pot over medium heat. Place the chicken skin-side down in the pan. Cook for 4 to 5 minutes per side, or until browned. Remove the chicken from the pan and set it aside.
  4. Add the onion and cook for 4 to 5 minutes or until softened. Sprinkle 2 tablespoons of the flour to coat. Add the spices and sauté with the onions for 3 to 4 minutes. Slowly stir in the stock then add the leftover marinade and lemon remnants, and stir in the olives. Add the tied herbs, lemon slices & cilantro, and some salt and pepper. Bring to a boil over high heat, add the chicken back to the pan, and bake for 30 to 40 minutes or until the chicken reaches an internal temperature of 165°F.
  5. Discard herb bunches and lemon. Taste for seasoning and add more salt as needed and remove the skin if desired before serving. Enjoy!

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