Go Back
Moroccan Tagine Chicken
Print Pin

Moroccan Tagine Chicken with Preserved Lemons, Olives, and Potatoes

Cook Time 1 hour 30 minutes

Equipment

  • 1 tagine

Ingredients

  • 1 whole chicken* skin removed, cut into pieces
  • 1 small head garlic skins removed
  • 1/2 cup kalamata olives
  • 2 preserved lemons flesh removed, diced fine
  • 30 grams sun-dried tomatoes rehydrated in 1/2 cup water
  • 1/2 cup chicken stock**
  • 2 medium potatoes peeled and cut into small cubes

Seasoning Mix

  • 2 tablespoon Moroccan seasoning
  • 2 tablespoons sabzi ash
  • 1 teaspoon aleppo pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon salt
  • 2 teaspoons sumac

Instructions

  • Mix the seasoning ingredients together.
  • Preheat the oven to 375F.
  • Small chop the sun-dried tomatoes and place in the bottom of the tagine, along with the potatoes, olives, preserved lemon, and garlic. Sprinkle lightly with some of the seasoning mix, tossing to coat, and pour the stock into the tagine (along the outside so the seasoning doesn't rinse off.)
  • Liberally sprinkle the cut up chicken pieces with the seasoning and sear off in a frying pan. Place on top of the vegetables.
  • Add the lid to the tagine and place in the oven, baking for 90 minutes.

Notes

* I kept the wings whole and cut each breast in half. I made chicken cracklins out of the skin.
** I use the Knorr Chicken Stock and put the bouillon packet in the sundried tomato water.