Tagine Argana

Experience the rich, aromatic flavors of North Africa with Tagine Argana, a traditional Moroccan dish that transforms simple ingredients into an unforgettable culinary masterpiece. This vibrant recipe features tender bone-in chicken thighs simmered to perfection in a fragrant medley of turmeric, cinnamon, saffron, and ginger, creating a spiced sauce that is both earthy and warming. The addition of preserved lemons and briny olives elevates the dish with bold citrusy and savory notes, while a garnish of fresh cilantro and parsley adds a burst of freshness. Perfect for slow-cooking in a traditional tagine or a heavy-bottomed pot, this one-pot meal is served best with crusty bread, fluffy couscous, or steamed rice, making it a delightful centerpiece for any dinner table. Whether you're hosting a dinner party or indulging in a cozy night at home, this Moroccan chicken tagine is a must-try! Keywords: Moroccan chicken tagine, Tagine Argana recipe, preserved lemons and olives, North African cuisine.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 1 piece large onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 0.5 teaspoons ground cinnamon
• 1 teaspoon sweet paprika
• 1 pinch saffron threads
• 2 pieces preserved lemons, quartered
• 0.5 cups green or purple olives
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 1.5 cups chicken broth or water
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.

Step 2

Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.

Step 3

Mix in the ground ginger, turmeric, cinnamon, sweet paprika, and saffron threads. Stir well to coat the onions with the spices.

Step 4

Add the chicken thighs to the pot, turning to coat them thoroughly in the spice mixture.

Step 5

Pour in the chicken broth or water. Add the salt and black pepper, then bring the mixture to a gentle simmer.

Step 6

Cover the tagine (or pot) and reduce the heat to low. Let the chicken cook for 45 minutes, stirring occasionally and spooning the sauce over the chicken.

Step 7

After 45 minutes, add the quartered preserved lemons and olives to the pot. Continue simmering uncovered for an additional 15 minutes to allow the sauce to reduce slightly and the flavors to meld.

Step 8

Correct seasoning with salt and pepper, if necessary.

Step 9

Garnish with chopped fresh cilantro and parsley before serving.

Step 10

Serve hot with warm crusty bread, steamed couscous, or rice.

Nutrition Facts

Serving size	2251.6 grams (2251.6g)

Amount per serving	% Daily Value*
Calories	3689

Total Fat 278.00g	356%
Saturated Fat 71.10g	356%
Polyunsaturated Fat NaNg
Cholesterol 1215mg	405%
Sodium 8930mg	388%
Total Carbohydrate 41.20g	15%
Dietary Fiber 12.70g	45%
Total Sugars 10.10g
Protein 249.90g	500%

Vitamin D 0IU	0%
Calcium 398mg	31%
Iron 19mg	104%
Potassium 3958mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 27.3%

Carbs: 4.5%