Chicken & Vegetable Tagine

"I noticed that most of the tagines listed on this site are for chicken with lemon & olives or for chicken with prunes or apricots. I am trying to remedy this by posting a little more variety."
 
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Ready In:
1hr 50mins
Ingredients:
26
Serves:
4
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ingredients

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directions

  • Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
  • Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
  • Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
  • Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
  • Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
  • Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
  • Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
  • Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.

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Reviews

  1. Being from Morocco and a self-proclaimed expert on the food, I was excited about trying a variation on Chicken tagine. This one was fantastic. Even my American boyfriend who likes teriyaki flavored everything loved it! Things I changed: Cut chicken up into bite-sized pieces and marinated 30 minutes in ziploc bag Cooked 15-20 minutes then added veggies and cooked another 20. Instead of Sweet Paprika, I used Hot PArika...i like my food a little spice. Used a little less cinnamon in mix since it tends to overwhelm other spices. Made extra of the Spice Mixture for future use.
     
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Tweaks

  1. Being from Morocco and a self-proclaimed expert on the food, I was excited about trying a variation on Chicken tagine. This one was fantastic. Even my American boyfriend who likes teriyaki flavored everything loved it! Things I changed: Cut chicken up into bite-sized pieces and marinated 30 minutes in ziploc bag Cooked 15-20 minutes then added veggies and cooked another 20. Instead of Sweet Paprika, I used Hot PArika...i like my food a little spice. Used a little less cinnamon in mix since it tends to overwhelm other spices. Made extra of the Spice Mixture for future use.
     

RECIPE SUBMITTED BY

Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.
 
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