A classic chicken tagine gets its beautiful color from turmeric and saffron, its aromatics from a slew of fragrant spices and its subtle oregano-like notes from Nigella Seeds (or black caraway). This comforting dish is cooked low and slow to preserve both its flavors and the tenderness of the chicken.

Prep time: 15 min

Cook time: 120 min

Total time: 135 min

Moroccan Chicken Tagine
Copyright Recipe © 2015 Woodland Foods

Ingredients

Serves 4

Directions

  1. Spread olive oil over base of tagine or Dutch oven. Scatter with onion.

  2. Grind 1 tablespoon nigella seeds and combine with remaining half of whole nigella seeds, garlic, salt, turmeric, ginger, pepper, saffron and cinnamon in small bowl.

  3. Arrange chicken on top of onions skin-side up. Rub spice mixture into chicken. Add preserved lemon, water and cilantro to tagine.

  4. Cover and bring to a simmer over medium-low heat. Reduce heat to low, cover and cook until chicken is tender, about 2 hours, flipping meat halfway through.

  5. Discard cilantro and preserved lemons and serve.