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Moroccan Spiced Chicken

Typical moroccan chicken tagine spices which are warming and fragrant.

What you need

  1. Bone in, skin on chicken pieces from one 4-5 pound bird -- (2 drumsticks, 2 thighs, 2 wings tips removed, 2 half breasts ideally cut in half again for 4 pieces)
  2. 1 large onion, thinly sliced
  3. 3-5 garlic cloves, minced
  4. 1/4 cup or more torn cilantro leaves
  5. 1/4 cup or more torn parsley leaves
  6. 1/2 cup spanish olives
  7. Rinsed rind of 1 whole preserved lemon, thinly sliced (use only the rind, discard the pulp)
  8. 2 tsp sweet paprika
  9. 1 tsp ground cumin
  10. 1 tsp ground ginger
  11. 1/2 - 1 tsp fresh ground turmeric
  12. 1/2 tsp ground cinnamon
  13. Pinch saffron threads
  14. 1 tsp kosher salt
  15. Fresh ground black pepper
  16. 5 Tablespoons Olive oil
  17. Additional cilantro and parsley leaves

How to make it

  1. Combine paprika, cumin, ginger, turmeric, cinnamon and saffron
  2. Add 2 Tbl olive oil and whisk to blend well
  3. Rub chicken pieces all over with spice blend, place into a container, cover and refrigerate at least 6 hours up to overnight
  4. Place onion, preserved lemon, olives, garlic, cilantro, parsley, 1/2 tsp salt and pepper in a bowl and mix well
  5. Add 3 Tbl olive oil and massage into mixture - let stand at room temperature to marinate for at least 1 hour
  6. Preheat oven to 350º
  7. Lightly oil the base and sides of a large baking dish
  8. Distribute chicken pieces evenly with some space in between
  9. Sprinkle with remaining salt and pepper to taste
  10. Place onion/olive mixture around in the spaces between pieces
  11. Bake for 1 hour until browned and fragrant - garnish with additional cilantro and parsley leaves

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