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Moroccan Chicken Tagine

Whether you're a seasoned foodie or a curious beginner, Moroccan tagine is a dish that is sure to impress. The word "tagine" refers to the conical earthenware pot in which the dish is traditionally cooked. This unique pot allows the ingredients to cook slowly and evenly, resulting in tender, succulent meat, and perfectly cooked vegetables.

Moroccan tagine has a rich history that dates back to medieval times when it was developed as a way to cook meat and vegetables slowly over a low flame. Tagine is typically made with meat, poultry, or fish, along with vegetables, herbs, and a variety of spices but in this blog post, we'll be sharing the recipe for the chicken tagine.

Servings: 1


  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins




  • 4 Chicken legs or thighs
  • 1 Large onion, chopped
  • 3 Cloves of garlic, minced
  • 2 Tablespoons of olive oil
  • 2 Teaspoon Ground ginger
  • 1 Teaspoon Turmeric powder
  • ½ Teaspoon Ground cinnamon
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black pepper
  • 1 Cup Water
  • 2 Preserved lemons, cut into quarters
  • ½ Cup Pitted green olives
  • ¼ Cup Chopped fresh cilantro


  1. Start by preparing the chicken. Season the chicken with turmeric, ginger, paprika, cinnamon, salt, and black pepper, making sure to coat the chicken evenly. Let it sit for 15-20 minutes to marinate.
  2. In a tagine pot or a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened and lightly browned.
  3. Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant.
  4. Add the chicken to the pot and brown it on all sides, about 5-7 minutes.
  5. Pour in 1 cup of water and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, until the chicken is cooked through and tender.
  6. Add the preserved lemons and olives to the pot and cook for an additional 5-10 minutes, until heated through.
  7. Serve your tagine warm with crusty bread.


You will also need a tagine pot or a large, heavy-bottomed skillet with a lid.

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