How To make Chicken Morocco

MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES || Tagine Chicken Recipe with Apricot #DIFK

In this video, we show you how to make a Moroccan Chicken Tagine with Preserved Lemons and Olives. This Tagine Chicken Recipe with Apricots is absolutely delicious and brings back the amazing flavours that we experienced in Morocco. Tagine is the name of the Moroccan Clay Pot with a cone-shaped lid that is used to traditionally cook all types of food in Morocco. We often ate this Moroccan Chicken Tagine with preserved Lemons and Olives during our trips to Marakesh and it is one of the most common flavour combinations in that part of the world. We tried to recreate the same Tagine Chicken Recipe that we enjoyed in Morocco with Apricots and we must admit that it tasted almost identical to what we ate there.

To make the Moroccan Chicken marinade, you will need:
2 small preserved lemons (use the flesh first and save the peel for the end)
1 baby chicken (cut into small pieces)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste (the preserved lemons can be salty too, so add salt accordingly)
2 grated garlic cloves
2 tsp paprika
1/8 tsp turmeric powder
1/2 cup finely chopped coriander
1/2 cup finely chopped parsley
2 tbs olive oil
saffron soaked in hot water then 2-3 tsp saffron water

To prepare the onions for the tagine:
1-2 tbs olive oil
1 large onion (grated and sliced)
salt
1/2 tsp paprika
1/4 tsp turmeric powder
2-3 tsp saffron water
6-8 dried apricots (halved)

Handful green olives
fresh lemon juice
lemon rind from the preserved lemons

Cook on a medium flame for 15-20 minutes, then reduce heat to low and cook for at least 1 hour until the chicken is tender and cooked. Always use a heat diffuser or a heavy pan to sit the Tagine on when cooking (to prevent any damage).

We served the Moroccan Chicken Tagine with roasted potatoes, mushrooms and cauliflower, and a side of homemade cinnamon and orange cranberry sauce. Traditionally Chicken Tagines are served with couscous, vegetables or even crusty bread.

Moroccan cuisines is packed full of flavour, especially when the food is slow-cooked in the Tagine. It is also healthy too as very little oil is used and lots of fresh produce is consumed.
View our delicious Moroccan Fish Tagine recipe here:

We hope you have seen how easy it is to prepare this delicious Moroccan Chicken Tagine with Preserved Lemons and Olives (as well as apricots), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).

Video timings:
Intro: 0:00
Moroccan Chicken Marinade: 0:34
How to Cook in the Tagine: 2:10
Plating and Serving Suggestion: 3:51

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MAROQUE | Moroccan Chicken Tagine Recipe

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To view written recipe, click here:

How to make the most popular dish in Morocco: Chicken Bastilla, an amazing kind of pie with layers of egg mixture, chicken, and almonds. It's a must for every special occasion. Simply heavenly.

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Moroccan Chicken & Rice | Easy Chicken Pulao Recipe | By Chef Nehal Karkera

Moroccan Chicken & Rice
Ive been getting a lot messages to make some recipes for Iftar & easter, I believe this recipe is perfect for both, its a simple chicken & rice pulao kind of recipe but it has such an explosion of flavors, so do try it out & let me know what you think.
Ingredients
For the marination
3 tbsp Yogurt/Dahi
2 tbsp ginger garlic paste
2 tsp smoked paprika or chilli powder
2 chopped green chillies
1 1/2 tsp cumin powder
1 1/2 tsp oregno
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
6-7 mint leaves
1 tbsp chopped coriander
Juice of 1 lemon
Salt & pepper to taste
500 gm Chicken (Thigh pieces)
3 tbsp oil for frying the chicken
2 1/4 cup basmati rice (wash & soak for 15 mins)
2 tbsp oil
1/2 cup chopped onions
10-12 crushed garlic
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli flakes
4 1/2 cups water
Pinch of saffron
A few mint leaves
2 tsp stock powder
Salt to taste
1/2 cup green peas
For garnish pomegranate & mint leaves


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Chicken Tagine | Recipe | Almazan Kitchen

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Meat prepared in a tagine is always melt-in-the-mouth succulent because of the slow-cooking process, during which the meat is braised with spices, garlic, onion, and olives, and infused with a very rich, earthy flavor that comes from cooking in clay cookware.

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