The traditional Moroccan Saffron Chicken Tagine recipe has been popular for centuries. The tagine is a traditional cooking pot in North Africa; its cone-shaped lid keeps in the juices and the flavor. Tender chicken pieces, a broth infused with saffron, and a variety of aromatic spices like cinnamon, ginger, and cumin are the staple ingredients. Olives, preserved lemons, and potatoes are common additions to the dish.
The Saffron Chicken Tagine recipe has its origins with the Berber people of North Africa, who cooked their food in tagine pots over open fires. Because it allowed for the slow cooking of meats and vegetables over low heat, the tagine was an essential cooking tool in Berber culture.
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Typically, weddings, religious holidays, and family gatherings are the occasions where the Moroccan Saffron Chicken Tagine recipe is served. It’s a family-style meal best enjoyed with others, and it pairs well with couscous or crusty bread for dipping.
In Morocco, this dish’s preparation is akin to an art form, with every family having their own secret recipe and blend of spices. It’s a staple of Moroccan cuisine that’s been passed down through the family for generations.
3 Reasons People Love the Moroccan Saffron Chicken Tagine Recipe
Flavorful and Fragrant: Its aromatic and flavorful taste is one of the main reasons the Moroccan Saffron Chicken Tagine recipe is so popular. Saffron, spices, and tender chicken come together in this aromatic and flavorful main dish.
Health Benefits: The health benefits of this dish are another reason for its popularity. Olives, potatoes, and preserved lemons are just a few examples of the nutrient-rich ingredients commonly used to prepare the dish.
Cultural Significance: The Saffron Chicken Tagine recipe has significant cultural meaning in Morocco and is typically prepared for celebrations. Therefore, the dish is appreciated not just for its taste and nutritional value, but also for the unique cultural experience it affords its diners.
How To Make Our Saffron Chicken Tagine Recipe
Ingredients (Serves 8):
2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, chopped
2 garlic cloves, minced
1 tsp. ground ginger
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/2 tsp. ground black pepper
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground cardamom
1/4 tsp. saffron threads, soaked in 1 tbsp. warm water
1/4 cup olive oil
1 cup chicken broth
1/2 cup pitted green olives
1/2 cup golden raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Salt, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven or tagine over medium-high heat.
2. Add the chicken and brown on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
Add the onion to the pot and sauté until soft and translucent, about 5 minutes.
3. Add the garlic, ginger, turmeric, cinnamon, black pepper, cumin, coriander, and cardamom to the pot and cook for 1-2 minutes, stirring constantly.
4. Add the chicken back to the pot along with the chicken broth, saffron threads and water, olives, and raisins. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
6. Season with salt to taste and garnish with chopped cilantro and parsley before serving.
Nutritional Information For the Saffron Chicken Tagine Recipe
Calories: 344
Carbohydrates: 15g
Protein: 31g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 139mg
Sodium: 564mg
Potassium: 556mg
Fiber: 2g
Sugar: 8g
Prep time: 15-20 minutes
Cooking time: 1 hour.
List of Pots, Pans, and Cooking Equipment Needed For the Saffron Chicken Tagine Recipe
Dutch oven or tagine
cutting board
chef’s knife
measuring cups and spoons
mixing spoon
small bowl to soak the saffron threads
Best way to Store Leftovers For the Saffron Chicken Tagine Recipe
The best way to store Ingredients for the Moroccan Saffron Chicken Tagine Recipe Recipe containing 8 Servings is to let it cool to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Ingredients to Substitute for a Vegetarian Version of the Saffron Chicken Tagine Recipe
Chicken thighs can be substituted with boneless, skinless chicken breasts or tofu for a vegetarian version.
Green olives can be substituted with black olives or capers.
Golden raisins can be substituted with regular raisins, dried apricots, or dates.
Chicken broth can be substituted with vegetable broth or water.
Tips and Tricks for Creation of the Recipe:
Cut the chicken into bite-sized pieces ahead of time to save on prep time.
Soak the saffron threads in warm water before adding them to the recipe to bring out their flavor and color.
Use a food processor to chop the onion and garlic for faster and more consistent results.
Possible Side Dishes and Desserts to Serve With the Saffron Chicken Tagine Recipe
Couscous or rice pilaf
Roasted vegetables, such as carrots, sweet potatoes, or bell peppers
Hummus and pita bread
Moroccan-style salads, such as tomato and cucumber salad or beet salad
Baklava or orange blossom cookies for dessert
How to Serve the Saffron Chicken Tagine Recipe
Ladle the chicken tagine into serving bowls or onto a large platter.
Garnish with chopped cilantro and parsley.
Serve with couscous or rice pilaf on the side, and any other desired side dishes or desserts.
FAQs About the Moroccan Saffron Chicken Tagine Recipe
1. Can I make this recipe without a tagine?
Yes, you can make this recipe in a Dutch oven or a heavy-bottomed pot with a lid. The key is to make sure the pot has a tight-fitting lid to trap the steam.
2. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken for this recipe, but you may need to adjust the cooking time to ensure that the chicken is cooked through.
3. Can I substitute the saffron threads with ground saffron?
Yes, you can substitute the saffron threads with ground saffron, but you may need to adjust the amount since ground saffron is more concentrated than saffron threads. Use about 1/4 to 1/2 tsp. of ground saffron for this recipe.
4. What can I do if I don’t have all the spices listed in the recipe?
You can still make a delicious tagine with fewer spices. Use what you have on hand and adjust the amounts to taste. Some essential spices for Moroccan cuisine include cumin, coriander, cinnamon, ginger, and turmeric.
5. Can I make this recipe in advance?
Yes, this recipe can be made in advance and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Simply reheat the tagine on the stove or in the microwave before serving.
Final Thoughts:
The Moroccan Saffron Chicken Tagine recipe is excellent for feeding a large group of people. This flavorful stew is perfect for any meal thanks to the combination of tender chicken, saffron, and spices.
This dish is traditionally prepared in a tagine, but any heavy-bottomed pot with a lid that can be sealed tightly will do. Chicken cooked slowly in its own juices yields the most flavorful tagine because of the concentrated essences released during the cooking process.
The adaptability of this Saffron Chicken Tagine recipe is one of its many strengths. It goes well with couscous, rice pilaf, and roasted vegetables, but you can also make it vegetarian by swapping in tofu for the chicken.
Garnish the Moroccan Saffron Chicken Tagine recipe with fresh cilantro and parsley for an extra flavorful and visually appealing touch. Tomato and cucumber salad, as well as baklava, are two examples of traditional Moroccan salads and desserts that pair well with this dish.
The Moroccan Saffron Chicken Tagine recipe is an excellent choice for supper on any night of the week. You can expect rave reviews for this aromatic chicken stew thanks to the complex blend of spices used. Anyone can make this dish at home and experience the exotic flavors of Moroccan cuisine with just a few simple tricks.
Saffron Chicken Tagine Recipe
Equipment
- Dutch oven or tagine
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing spoon
- small bowl to soak the saffron threads
Ingredients
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp saffron threads, soaked in 1 tbsp. warm water
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup cup pitted green olives
- 1/2 cup golden raisins
- 1/4 cup chopped fresh cilantro
- 1/4 chopped fresh parsley
- Salt, to taste
Instructions
- Heat the olive oil in a large Dutch oven or tagine over medium-high heat.
- Add the chicken and brown on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
- Add the onion to the pot and sauté until soft and translucent, about 5 minutes.
- Add the garlic, ginger, turmeric, cinnamon, black pepper, cumin, coriander, and cardamom to the pot and cook for 1-2 minutes, stirring constantly.
- Add the chicken back to the pot along with the chicken broth, saffron threads and water, olives, and raisins. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
- Season with salt to taste and garnish with chopped cilantro and parsley before serving.
Notes
Tips and Tricks
Cut the chicken into bite-sized pieces ahead of time to save on prep time. Soak the saffron threads in warm water before adding them to the recipe to bring out their flavor and color. Use a food processor to chop the onion and garlic for faster and more consistent results.
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