Moroccan Saffron Chicken & Potato Tagine

Try this basic Moroccan chicken tagine with potatoes and carrots recipe when you need a delicious family meal or an impressive presentation in a clay or glazed tagine for company.

Traditional tagine cooking involves slow cooking over low heat in a Moroccan tagine. Chicken dishes like this one typically take up two hours to cook but are definitely worth the wait.

What You'll Need

  • 1/3 cup olive oil

  • 1 large onion, sliced into thick rings

  • 1/2 or 1 whole chicken, cut into pieces and skin removed

  • Small bunch cilantro, tied

  • 4 large potatoes, cut into 1/2-inch slices or wedges

  • 1 small or medium onion, chopped

  • 3 cloves garlic, finely chopped

  • 2 teaspoons salt

  • 2 teaspoons ginger

  • 1 teaspoon pepper

  • 1 teaspoon turmeric

  • 1/2 teaspoon saffron threads, crumbled (optional)

  • 1/2 cup water

  • Handful red or green olives, rinsed

  • 1/2 preserved lemon, cut into quarters and seeds removed

How to Make It

  1. Pour enough of the olive oil into the tagine to coat the bottom. Layer the onion rings across the bottom of the tagine.

  2. Add the chicken to the center of the tagine, and place the cilantro on top. Arrange the potatoes around the chicken, and then distribute the chopped onions, garlic, salt, ginger, pepper, turmeric and saffron over everything.

  3. Drizzle the remaining olive oil over the chicken and potatoes. Add the water to the tagine, and place over medium heat. Use a diffuser if you like, but as long as the heat is kept fairly low, a traditional tagine should be safe on a burner.

  4. Cover the tagine, and bring the dish to a simmer. (Be patient, it takes a good 10 minutes for the tagine to heat up to this point.)