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Moroccan Argana Chicken Tagine Recipe

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Ingredients

Adjust Servings:
3 lbs chicken (legs and thighs)
4 large onions, minced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 cup olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon cilantro, chopped
1 tablespoon harissa
1/2 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 cup lemon juice
2 cups water
2 tablespoons salt
1 tablespoon black pepper

Nutritional information

717.1
Calories
551 g
Calories From Fat
61.3 g
Total Fat
11.5 g
Saturated Fat
103.5 mg
Cholesterol
2778.2 mg
Sodium
16.4 g
Carbs
3.4 g
Dietary Fiber
4.8 g
Sugars
27.4 g
Protein
513g
Serving Size

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Moroccan Argana Chicken Tagine Recipe

Features:
    Cuisine:

    I look forward to trying more recipes from your grandmother. I made two changes she might never have dreamt of. I cut both the oil and salt in half and there was no compromise on flavour. My photo was taken before the preserved lemon and olives (used kalamata) were added.

    • 105 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Tagine Argana, This tagine comes from a recipe in my grandmother’s recipe box The clipping says that it comes from a restaurant in the fishing port of Essaouira, Morocco I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare , I look forward to trying more recipes from your grandmother I made two changes she might never have dreamt of I cut both the oil and salt in half and there was no compromise on flavour My photo was taken before the preserved lemon and olives (used kalamata) were added , This tagine comes from a recipe in my grandmother’s recipe box The clipping says that it comes from a restaurant in the fishing port of Essaouira, Morocco I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare


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    Steps

    1
    Done

    In a Large Tagine (terra Cotta Cooking Pot) or Non-Metallic Cooking Pot, Mix the Onions, Garlic, Ginger, Olive Oil, Parsley, Cilantro, Harissa, Cinnamon, Turmeric, Paprika and Lemon Juice.

    2
    Done

    Add the Chicken and Toss Until All Pieces Are Coated.

    3
    Done

    Cover and Let Marinate in the Refrigerator at Least 2 Hours or Overnight.

    4
    Done

    When Ready to Cook, Pour the Water Into the Tagine or Pot. Add the Salt and Pepper.

    5
    Done

    Place on the Stove and Bring to a Simmer Over Medium Heat. Let Simmer For 35 - 40 Minutes, Until the Chicken Is Cooked Through.

    6
    Done

    While the Chicken Is Cooking, in a Separate Saucepan, Bring the Olives and Preserved Lemon to a Boil. Let Cook For 10 Minutes, Then Drain.

    7
    Done

    Add the Olive Mixture to the Chicken 5 Minutes Before Serving. Serve Hot.

    Avatar Of Brenda Lyons

    Brenda Lyons

    Charcuterie wizard crafting beautiful and delicious meat and cheese boards.

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