Moroccan Chicken Tagine Main (Print Version)
Rich Moroccan flavors blend with chicken, vegetables, and spices. Enjoy with traditional couscous for a comforting main.
# Ingredients:
→ Main Ingredients
01 -
½ cup onion, chopped
02 -
1 cup water or chicken broth
03 -
2 garlic cloves, minced
04 -
2 Roma tomatoes, cored and diced
05 -
¼ cup frozen peas
06 -
3 carrots, sliced
07 -
2 tablespoons olive oil
08 -
1 teaspoon curry powder
09 -
1 teaspoon chili powder or ras el hanout
10 -
¼ teaspoon black pepper
11 -
1 tablespoon fresh parsley, chopped
12 -
1 teaspoon Kosher salt or sea salt for paleo diet
13 -
3 pounds whole chicken, cut into pieces
14 -
1 pound potatoes or sweet potatoes for paleo diet, peeled and sliced thin
# Steps:
01 -
Peel and slice potatoes ¼ inch thick. Place the sliced potatoes in a bowl of water to prevent browning while cooking.
02 -
Place onions, carrots, tomatoes, and garlic at the bottom of the tagine dish. Lay chicken pieces on top, then season with curry powder, chili powder, black pepper, and salt. Sprinkle chopped parsley over the chicken. Drizzle olive oil on top and pour in 1 cup of water or chicken broth.
03 -
Cover the tagine and cook over medium heat for approximately 1 hour. Check the chicken for doneness—it should be tender with an internal temperature of 165°F. Remove excess liquid with a baster or ladle if necessary.
04 -
Drain the potatoes and arrange them in a circular pattern on top of the chicken. Cover the tagine and cook for 20 minutes until the potatoes are tender.
05 -
Uncover the tagine and add the peas. Cook for an additional 5 minutes uncovered. Serve the dish with couscous or rice.
# Helpful Notes:
01 -
To prevent potatoes from browning, keep them submerged in water until cooking.
02 -
Ras el hanout is a traditional Moroccan spice blend that can be used as a substitute for chili powder.