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One Pot Moroccan Chicken Tagine

One Pot Moroccan Chicken Tagine

5 from 1 vote
Maghreb is a region in North Africa, and one of its signature dishes is a One Pot Chicken Tagine recipe.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Main Course
Cuisine: Moroccan
Calories: 353
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in chicken thighs, skin removed
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth
  • 1 can (15 oz) diced tomatoes, drained
  • 2 cups cups carrots, peeled and sliced
  • 2 cups sweet potatoes, peeled and chopped
  • 1 cup green olives
  • 1/4 cup chopped fresh cilantro (optional)

Equipment

  • large Dutch oven with a lid
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Add chopped onions and minced garlic and sauté until onions are soft and translucent.
  3. Add chicken to the pot and brown on all sides, about 5-7 minutes.
  4. Add ground ginger, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper (if using), salt, and black pepper to the pot and stir to combine.
  5. Add chicken broth and diced tomatoes to the pot and stir to combine.
  6. Add chopped carrots, chopped sweet potatoes, and green olives to the pot and stir to combine.
  7. Bring the mixture to a boil and then reduce heat to low.
  8. Cover the pot and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
  9. Garnish with chopped fresh cilantro (if using) and serve hot.

Notes

Tips and Tricks

 
Use bone-in chicken thighs for a more flavorful dish.
Cut the vegetables into similar-sized pieces for even cooking.
Adjust the spices and seasoning to your liking.
For a richer flavor, brown the chicken on all sides before adding the spices and vegetables.