Weeknight Chicken Tagine

By Nargisse Benkabbou

Published June 14, 2024

Weeknight Chicken Tagine
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(1,613)
Comments
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Making a tagine might not be the most labor-intensive task, but it can definitely be time-consuming. In this non-traditional recipe, you'll enjoy all the classic flavors of a m'qualli chicken tagine but in less than an hour. Made with preserved lemon and olives, this dish is perfect for satisfying your mid-week Moroccan food cravings. M’qualli tagine refers to one of the ways Moroccan tagines are traditionally seasoned, incorporating ground ginger, ground turmeric and garlic, resulting in a rich, dark yellow sauce. Don’t hesitate to adjust the consistency of your tagine by adding a couple tablespoons of water or stock if it’s too dry, or letting it simmer for a few extra minutes for a thicker sauce. Serve it with bread for a more traditional experience (such as flatbreads or crusty breads like a baguette), but rice or potatoes will also work. 

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Ingredients

Yield:4 to 6 servings

    For the Chicken

    • 2tablespoons olive oil
    • 2large yellow onions, thinly sliced
    • 1¼pounds boneless, skinless chicken breasts or thighs cut into 1- to 1½-inch pieces
    • ½cup pitted Castelvetrano or Kalamata olives, for serving 
    • 2lemons, cut into wedges, for serving 
    • 1baguette, for serving 

    For the Marinade

    • ½cup vegetable or chicken stock 
    • 2tablespoons olive oil, plus more as needed 
    • 1cup finely chopped cilantro leaves and tender stems, plus more for garnishing 
    • 1 to 2tablespoons seeded and finely chopped preserved lemon or the zest of 1 lemon 
    • 3garlic cloves, minced or pressed     
    • 1teaspoon honey or granulated sugar 
    • 1teaspoon ground turmeric
    • 1teaspoon ground ginger
    • Fine sea salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

388 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 28 grams protein; 634 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Start preparing the chicken: Heat the oil in a large pan over medium-low. Add the onions, cover and leave to cook, allowing the onions to start sweating, about 5 minutes.

  2. Step 2

    Meanwhile, make the marinade: In a medium bowl or measuring jug, combine the stock, oil, cilantro, 1 tablespoon preserved lemon, garlic, honey, turmeric, ginger, ¾ teaspoon salt and ¼ teaspoon pepper.

  3. Step 3

    Pour about half of the marinade into the pan containing the onions, stirring to combine. Cover and cook over low, stirring occasionally, until the onions are soft and translucent, 10 to 15 minutes.

  4. Step 4

    While the onions are cooking, add the chicken to the bowl containing the remaining marinade. Cover with plastic wrap and let marinate in the fridge while the onions finish.

  5. Step 5

    When the onions are soft and translucent, add the chicken along with the marinade to the pan. Cover and simmer over medium-low for 15 to 20 minutes depending on the thickness of the chicken, stirring occasionally, until the meat is fully cooked.

  6. Step 6

    When the chicken is cooked through, the sauce may have thickened slightly, but the pan should not be dry. If necessary, add 1 tablespoon stock or water at a time until the desired consistency is achieved. Taste and adjust seasoning with salt and preserved lemon to taste.

  7. Step 7

    Garnish with olives and cilantro and serve with lemon wedges and torn pieces of baguette.

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Ratings

5 out of 5
1,613 user ratings
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Comments

joan

in case this would be helpful to anybody, I always have a jar of homemade preserved lemons in my refrigerator. But I did find it strange that most recipes just called for chopping up the peel and discarding the lemon inside it which I thought was kind of a waste of good lemon. so after my preserved lemons have finished preserving themselves, I purée them in the food processor and then I can just use it by the tablespoon and dont have to separate peel and discard the actual lemon.

Chris

Very good, easy recipe. The preserved lemon is not optional, it's a foundational flavor to the dish and just using lemon would make this a pretty boring meal. Olives could be optional, but I garnished with a ton. Could use some depth with saffron or searing the chicken first or something...

David

I added : 1/2 lb fresh green beans 1/2 lb diced red skinned potatoes 1 carrot To chicken as it cooked Also to marinade before cooking: large pinch saffron 1/4 tsp fennel pollen 1 tsp smoked paprika

Timing off, flavors great

Whole family loved this one, but I would love to see someone make it in the suggested time. Can easily bulk up the veggies in it with carrots, cauliflower, potatoes, etc if desired. I added carrots and they were a nice pop of color. Served over farro with naan for dipping - delish!

Connecticut cook

Very flavorful dish. Doubled the marinade and seared the chicken before cooking in the marinade as suggested …. Both turned out to be good ideas.

Classical Cook

Delicious, easy, quick, and simple ingredients! Can’t ask for more! Made with rice, will add a green veg next time!

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