One of the countries I had always wanted to visit was Morocco, and I managed to do that just after college. YAY! I really appreciate and enjoy Moroccan cuisine, especially their tagines. Since I don’t have that clay tagine pot, I have settled for this Moroccan chicken tagine skillet recipe instead. Flavor-wise, it certainly beats this csweet & savory balsamic chicken recipe and this spinach stuffed chicken recipe by far.
It turns out that I have been selfish and have kept most of my Moroccan recipes to myself. Hopefully I will be able to correct that in the coming months. As for today, gather all your spices and your two different types of olives and let’s get started cooking. This is one of the few recipes that calls for the use of pricey saffron, a giant pinch at that too. Total prep time is around 20 minutes, whilst cooking time is just another 45 minutes or so.
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Here’s What You’ll Need:
- boneless skinless chicken thighs
- garlic cloves
- saffron
- ground ginger
- sweet paprika
- cumin
- turmeric
- salt and pepper
- medium onions
- cinnamon stick
- Kalama olives
- Castelvetrano olives
- preserved lemon and juice
- chicken stock
- fresh parsley
- small bowl
- large bowl
- large cast iron skillet
The chicken needs to be marinated for a good 3 to 4 hours. You can mix the spices in the small bowl, dump the chicken in the larger bowl and then rub the spice mix all over it. When ready the chicken is then browned in the skillet and then all the other ingredients (except the parsley which is garnish) are added one by one as the chicken cooks slowly. This recipe comfortably serves about 4 people, and goes well with some steamed rice or roasted potatoes. Enjoy! 🙂
You can get the full recipe & instructions on the Table For Two blog, here…
Moroccan Chicken
Tagine Skillet Recipe
You can watch the video below on Chicken Tagine Recipe: One Pot Meal…
You can watch the video below on How to Make Moroccan Chicken – Easy & Gluten Free!…
You can watch the video below on How to Cook One Pot Moroccan Chicken and Rice….
