Moroccan-Style Chicken

In Morocco, this dish is prepared in a special pot called a tajine (tagine). It is a clay pot with a cone-shaped lid. Chicken prepared in it is juicy, tender, and full of flavor.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 2 teaspoons Spices, paprika

  • 1 teaspoon Spices, cumin, seeds

  • 1 teaspoon Spices, ginger, ground

  • 1 teaspoon Spices, turmeric, ground

  • 0.5 teaspoons Spices, cinnamon, ground

  • 0.25 teaspoons Spices, pepper, black

  • 2 spoons Oil, olive

  • 1 kg Meat, chicken, thighs

  • 1 teaspoon Salt, table

  • 3 pods Garlic, fresh

  • 1 piece Onion, raw

  • 1 piece Lemon, fresh, without shell

  • 1 cup Olives, green, in brine

  • 0.5 cups Water

  • 0.5 cups Raisins

  • 0.25 cups Parsley, fresh

  • 0.25 cups Coriander, leaves, fresh

Steps

  1. In a large bowl, mix the spices well. Wash the meat, dry it, and coat it in the spice mixture. Let it rest in the spice mixture for 1 hour. Peel and finely chop the onion and garlic.

  2. In a large, deep pan with a thick bottom, heat olive oil over medium heat. Place the meat in the pan with the skin side down, lightly salt it, and cook for 5 minutes. Reduce the heat, add the garlic and onion, cover, and cook for 15 minutes.

  3. Wash the lemon, thinly peel it, and finely chop the peel. Sort the raisins, wash them, and drain. Drain the olives. Turn the chicken pieces. Add the lemon peel, olives, raisins, and half a cup of water. Increase the heat, wait for the mixture to boil, then cover the pan, reduce the heat, and cook for another 30 minutes until the chicken is cooked and tender.

  4. Serve the Moroccan-style chicken on plates, sprinkle with parsley and cilantro, and serve with couscous, rice, or rice pilaf.

Nutrition Information (Per 100g)

  • Calories: 177.67 kcal
  • Fat: 12.43 g
    • Saturated Fat: 3.03 g
  • Carbohydrates: 2.1 g
    • Sugars: 0.36 g
  • Protein: 12.43 g
  • Fiber: 0.29 g

Advice

It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.