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A golden Moroccan chicken and orange tagine in a heavy pot with green olives and cilantro garnish.
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Moroccan Chicken and Orange Tagine

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 8 bone -in, skinless chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 1 large onion , finely diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
  • 1 cup low -sodium chicken stock
  • 1/2 cup fresh orange juice
  • 1 tablespoon hone y
  • 2 oranges , peeled and segmented
  • 1/2 cup green olives
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions

  • Season chicken thighs with salt and pepper.
  • Heat olive oil in a tagine or heavy-bottomed Dutch oven over medium-high heat.
  • Brown the chicken on all sides until golden, approximately 8 minutes, then remove and set aside.
  • Add onion to the pot and sauté for 5 minutes until softened.
  • Add garlic, ginger, cinnamon, cumin, and turmeric; cook for 1 minute until fragrant.
  • Return the chicken to the pot along with any accumulated juices.
  • Pour in the chicken stock, orange juice, honey, and the saffron with its soaking liquid.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
  • Stir in the orange segments and olives; simmer uncovered for 5 minutes to thicken the sauce.
  • Garnish with fresh cilantro and serve immediately.