Moroccan Tagine Chicken Recipe

Tagine refers to both a classic Moroccan stew and the traditional vessel it is cooked in. A tagine looks like a wide-bottomed skillet with a tall hat for a lid. The shape allows long slow cooking that Moroccan cuisine is famous for. You can also cook tagines in a heavy-bottomed covered skillet with stellar results.

2 lbs boneless skinless chicken thighs, cut into 1 inch chunks (can also use chicken breasts but thighs have more flavor)
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon grated ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/4 teaspoon salt
3 cloves garlic, minced
1 preserved lemon peel, rinsed and cut into narrow strips
1 cup pitted and halved green olives
1 onion, chopped
1/2 cup raisins or chopped prunes
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Note about preserved lemons: these are an integral part of Moroccan cooking and add great depth to the dish. If you cannot find them, substitute the zest and juice of one lemon. Alternatively, you can make your own.

Combine paprika, cumin, ginger, turmeric, cinnamon, and salt and pepper in a large bowl and add chicken pieces. Coat thoroughly with spices and let stand in refrigerator for one hour.

In a large heavy-bottomed skillet, heat olive oil on medium high. Add the chicken pieces and brown on all sides for five minutes. Lower the heat to medium low and add the onions and garlic. Cover and cook for 15 minutes. Add lemon, olives, raisins and water. Bring to a high simmer then turn heat down to low. Cover and cook for 30 minutes. Add parsley and cilantro right before serving.

Serve with Moroccan flatbread or Cardamom Rice.