Moroccan tagine is a delightful dish that brings together the rich flavors of spices, tender chicken, and vibrant vegetables. Named after the earthenware pot in which it’s traditionally cooked, tagine is known for its slow-cooked goodness and aromatic profile. Let’s dive into three diverse examples of recipe for Moroccan tagine with chicken and vegetables that you can easily recreate at home!
This classic recipe embodies the sweet and savory balance that Moroccan cuisine is famous for. Perfect for a family dinner or a cozy gathering, this dish will impress your guests with its rich flavors and beautiful presentation.
Start by heating a tablespoon of olive oil in a tagine or a large pot over medium heat. Add one diced onion and sauté until soft, about 5 minutes. Next, add 4 chicken thighs (bone-in, skin-on) and cook until browned on all sides, approximately 10 minutes. Remove the chicken and set it aside.
In the same pot, toss in 2 minced garlic cloves, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1 teaspoon of cumin. Stir for about 1 minute until fragrant. Return the chicken to the pot and add 1 can (14 oz) of diced tomatoes, 1 cup of chicken broth, and 1 cup of dried apricots. Season with salt and pepper to taste.
Cover the tagine and let it simmer on low heat for 45 minutes. After that, add 2 cups of chopped carrots and 1 cup of chickpeas, cooking for an additional 20 minutes until the vegetables are tender. Serve the tagine warm, garnished with chopped cilantro and toasted almonds.
If you love a bit of heat in your meals, this spicy Moroccan tagine will be a hit! This recipe is perfect for those who enjoy bold flavors and a little kick.
Begin by heating 2 tablespoons of olive oil in your tagine or pot over medium heat. Add 4 chicken drumsticks and sear until golden brown, about 8-10 minutes. Remove the chicken and set aside.
Next, sauté 1 chopped onion and 2 minced garlic cloves until soft. Stir in 1 tablespoon of harissa paste, 1 teaspoon of paprika, and 1 teaspoon of turmeric. Cook for another minute before adding the chicken back into the pot. Pour in 1 can (14 oz) of diced tomatoes and 1 cup of vegetable or chicken broth. Add 1 bell pepper (sliced), 2 zucchinis (chopped), and 1 cup of green beans.
Season with salt and pepper, cover, and let simmer for about 50 minutes on low heat. Once cooked, sprinkle with fresh parsley and serve with couscous or warm bread to soak up the delicious sauce.
This vegetarian tagine is a great option for those looking to enjoy the flavors of Moroccan cuisine without meat. It’s packed with protein from chickpeas and hearty vegetables.
In a tagine or large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until translucent. Next, add 2 garlic cloves (minced), 1 teaspoon of ground cumin, 1 teaspoon of coriander, and 1 teaspoon of cinnamon, stirring for about 1 minute.
Pour in 1 can (14 oz) of diced tomatoes and 1 can (15 oz) of drained chickpeas. Add 2 cups of diced seasonal vegetables such as carrots, bell peppers, and sweet potatoes. Pour in 1 cup of vegetable broth and season with salt and pepper.
Cover and let it simmer for about 30-40 minutes until the vegetables are tender. Finish with a squeeze of lemon juice and a sprinkle of fresh cilantro before serving over fluffy couscous or rice.
Now that you have these examples of recipe for Moroccan tagine with chicken and vegetables, you’re ready to bring a taste of Morocco into your kitchen. Enjoy cooking and savoring the delightful flavors of this wonderful cuisine!