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Saffron Chicken Tagine Recipe

Saffron Chicken Tagine Recipe

5 from 1 vote
The traditional Moroccan Saffron Chicken Tagine recipe has been popular for centuries.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 8 People
Course: Main Course
Cuisine: Moroccan
Calories: 344
Ingredients Equipment Method Notes

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

Equipment

  • Dutch oven or tagine
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing spoon
  • small bowl to soak the saffron threads

Method
 

  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.
  3. Add the onion to the pot and sauté until soft and translucent, about 5 minutes.
  4. Add the garlic, ginger, turmeric, cinnamon, black pepper, cumin, coriander, and cardamom to the pot and cook for 1-2 minutes, stirring constantly.
  5. Add the chicken back to the pot along with the chicken broth, saffron threads and water, olives, and raisins. Stir to combine.
  6. 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.
  7. 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.