Moroccan Chicken Tagine - Food Wishes
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Date: 2025-04-20
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Comments and reviews: 20
akasgsvirgil9503
That's a lot of salt. For those who are new to preserved lemons and this style of cuisine, you may wish to withhold using any additional salt until you're familiar with how preserved lemons interact with the dish. Since most green olives are cured with a brine solution, be cautious when using them in this dish, too.
If you can find green olives that are cured in oil rather than brine, that would be better. If you're not a fan of green olives regardless of how they're preserved, use dates or white grapes instead. Their relatively sweet flavor contrasts beautifully with the preserved lemons and saffron marinade.
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That's a lot of salt. For those who are new to preserved lemons and this style of cuisine, you may wish to withhold using any additional salt until you're familiar with how preserved lemons interact with the dish. Since most green olives are cured with a brine solution, be cautious when using them in this dish, too.
If you can find green olives that are cured in oil rather than brine, that would be better. If you're not a fan of green olives regardless of how they're preserved, use dates or white grapes instead. Their relatively sweet flavor contrasts beautifully with the preserved lemons and saffron marinade.
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sixstringedthing
I wish I knew about this recipe back when my ex's crazy hoarder Mum kept bringing us jars and jars of preserved lemons that were either at or past their BB date. She got them at 75% off from a local organic food store because they obviously weren't selling; apparently not a commonly used ingredient in a small rural Australian town, not these days anyway. We appreciated her donating food to us of course, but I had a hard time coming up with ways to use them. now I'm wishing I had some in the pantry!
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I wish I knew about this recipe back when my ex's crazy hoarder Mum kept bringing us jars and jars of preserved lemons that were either at or past their BB date. She got them at 75% off from a local organic food store because they obviously weren't selling; apparently not a commonly used ingredient in a small rural Australian town, not these days anyway. We appreciated her donating food to us of course, but I had a hard time coming up with ways to use them. now I'm wishing I had some in the pantry!
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joshuadramsey
The tagines many Moroccans eat when they're caught out and have to eat at a restaurant or cafe are usually tucked away behind the touristy venues with the traditional recipes. They often forgo the saffron and even go light on the spices, though the preserved lemon and the olives are still essential. The topper, literally, is a massive heap of les frites: french fries! There's nothing like eating a mountain of fries soaked in tagine juice before even getting to the chicken. Man, I miss Morocco!
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The tagines many Moroccans eat when they're caught out and have to eat at a restaurant or cafe are usually tucked away behind the touristy venues with the traditional recipes. They often forgo the saffron and even go light on the spices, though the preserved lemon and the olives are still essential. The topper, literally, is a massive heap of les frites: french fries! There's nothing like eating a mountain of fries soaked in tagine juice before even getting to the chicken. Man, I miss Morocco!
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philipferrato
I make chicken tagine the same way (technically, we call it Moroccan Chicken around here, because it's not cooked in a tajine) with dried apricots and Castelvetrano olives. Also recommend taking the chicken thighs out out to reduce the liquid, then adding them back. Wonderful on couscous, or ina pinch, orzo. Finally, learn how to make your own preserved lemons they're infinitely better than the commercial ones, unless you know of an Arab grocery that makes their own.
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I make chicken tagine the same way (technically, we call it Moroccan Chicken around here, because it's not cooked in a tajine) with dried apricots and Castelvetrano olives. Also recommend taking the chicken thighs out out to reduce the liquid, then adding them back. Wonderful on couscous, or ina pinch, orzo. Finally, learn how to make your own preserved lemons they're infinitely better than the commercial ones, unless you know of an Arab grocery that makes their own.
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infoscholar5221
Thanks, Chef John, I dated a girl from Transylvania (A state in modern Romania) in grad school, she taught me a version of this dish. most of the ingredients were the same, but she also included apricot preserves, and no salt preserved lemons. An Eastern European variation, I assume. We ate it with cous cous and dry sweet Rhine wine. Good times.
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Thanks, Chef John, I dated a girl from Transylvania (A state in modern Romania) in grad school, she taught me a version of this dish. most of the ingredients were the same, but she also included apricot preserves, and no salt preserved lemons. An Eastern European variation, I assume. We ate it with cous cous and dry sweet Rhine wine. Good times.
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deanarnold6284
Massive bummer. I’m making (fraudulent apparently) lamb tagine for Easter tomorrow. Good luck finding the mandatory preserved lemons in a dull city like Buffalo on short notice, I’ll also be imposing my will upon the feckless table guests by serving them tagine, without the needed clay tagine. I should have just made shake n bake. ugh.
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Massive bummer. I’m making (fraudulent apparently) lamb tagine for Easter tomorrow. Good luck finding the mandatory preserved lemons in a dull city like Buffalo on short notice, I’ll also be imposing my will upon the feckless table guests by serving them tagine, without the needed clay tagine. I should have just made shake n bake. ugh.
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foodwishes
Awesome recipe, but NOT a tagine. That’s a braising pot. I have a tagine. You cook everything in the one tagine. Line with protein, then starch ( potatoes, sweet potatoes)then keep topping with veggies according to how long they all need to cook, then top with all the herbs, etc. Come on Chef John, that is braised chicken.
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Awesome recipe, but NOT a tagine. That’s a braising pot. I have a tagine. You cook everything in the one tagine. Line with protein, then starch ( potatoes, sweet potatoes)then keep topping with veggies according to how long they all need to cook, then top with all the herbs, etc. Come on Chef John, that is braised chicken.
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bartvandenpoel8568
I make a healthier variaton of this dish using fresh ginger and adding more vegetables, aubergine, some carots and sellery and some tomato puree. Making it more of a chicken with vegetable dish. I add couscous to make it complete. The combination of spices makes it incredibly nice!
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I make a healthier variaton of this dish using fresh ginger and adding more vegetables, aubergine, some carots and sellery and some tomato puree. Making it more of a chicken with vegetable dish. I add couscous to make it complete. The combination of spices makes it incredibly nice!
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paulwagner688
The way I meal prep, I'd remove the chicken when done, reduce the sauce until almost gone-ish, then mix everything with either jasmine rice or Israeli couscous, shred the chicken and mix it all together. This is going on my will make it one day' list. It looks AMAZING.
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The way I meal prep, I'd remove the chicken when done, reduce the sauce until almost gone-ish, then mix everything with either jasmine rice or Israeli couscous, shred the chicken and mix it all together. This is going on my will make it one day' list. It looks AMAZING.
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Droogs_OTR
Well I was gonna' order a fancy Tagine to impress my friends and slay my enemies, but then I realized you didn't tell me what the hell a Tagine is or how to use it, so I guess I'll settle for my Dutch oven braising pan like you did.
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Well I was gonna' order a fancy Tagine to impress my friends and slay my enemies, but then I realized you didn't tell me what the hell a Tagine is or how to use it, so I guess I'll settle for my Dutch oven braising pan like you did.
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daniel. lopresti
Non-pro pro tip: grind your saffron in a mortar and pestle, then add hot water to get every last particle, in order to make use of 100% of your saffron, as opposed to something like 5%, if using the technique as shown: )
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Non-pro pro tip: grind your saffron in a mortar and pestle, then add hot water to get every last particle, in order to make use of 100% of your saffron, as opposed to something like 5%, if using the technique as shown: )
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DigitalicaEG
Not everything in Moroccan cuisine tastes good, I’ve been disappointed more than often than not after living there for more than 5 years and eating with the locals. However this is one of the good ones for sure.
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Not everything in Moroccan cuisine tastes good, I’ve been disappointed more than often than not after living there for more than 5 years and eating with the locals. However this is one of the good ones for sure.
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billybofh2363
I quite often do a whole roast chicken and use preserved lemons and parsley as the 'stuffing'. Salty and lemony works very well - especially if you add a little to the baste for the rest of the chook.
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I quite often do a whole roast chicken and use preserved lemons and parsley as the 'stuffing'. Salty and lemony works very well - especially if you add a little to the baste for the rest of the chook.
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meowcula
If you haven't already, Chef John, you should release a book of your wise proverbs. Today's for example was If you use a bowl, the bag will not leak, if you don't use a bowl, the bag will leak. You decide.
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If you haven't already, Chef John, you should release a book of your wise proverbs. Today's for example was If you use a bowl, the bag will not leak, if you don't use a bowl, the bag will leak. You decide.
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alainhachem7168
Great recipe! Missing the potatoes though (and never heard of a pinch of cinnamon in a chicken tagine. But this will taste amazing regardless. I am smelling the deliciousness through my screen!
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Great recipe! Missing the potatoes though (and never heard of a pinch of cinnamon in a chicken tagine. But this will taste amazing regardless. I am smelling the deliciousness through my screen!
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SamuellRojas1
I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff I’ve never seen in regular cookbooks. The way it explains everything changed how I cook at home.
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I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff I’ve never seen in regular cookbooks. The way it explains everything changed how I cook at home.
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heatherburch7697
Works great to mix marinade in the bowl then marinate the chicken in that bowl covered with a plate or pot lid. Saves on washing up and ingesting micro-plastics.
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Works great to mix marinade in the bowl then marinate the chicken in that bowl covered with a plate or pot lid. Saves on washing up and ingesting micro-plastics.
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Sandy-p4m
A friend of mine that passed long ago made the best chicken ever. He used oranges, lemon and 7up along with spices. It was so good and have no clue how to make it.
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A friend of mine that passed long ago made the best chicken ever. He used oranges, lemon and 7up along with spices. It was so good and have no clue how to make it.
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TentinQuarantino_
I just made preserved Meyer lemons a month ago, yaaaaaayyyyy
Edit: AND i froze a bunch of fresh cilantro and parsley into cubes. This is meant to be.
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I just made preserved Meyer lemons a month ago, yaaaaaayyyyy
Edit: AND i froze a bunch of fresh cilantro and parsley into cubes. This is meant to be.
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alanpbarber
Looks good, but needs to be marinaded with some ras el hanout spice. That really brings out the earthy flavors that are so prevalent in Moroccan cooking.
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Looks good, but needs to be marinaded with some ras el hanout spice. That really brings out the earthy flavors that are so prevalent in Moroccan cooking.
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