sbs food safari chicken tagine

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Chicken and lemon tagine

The classic moroccan meal is an aromatic stew-like dish, filled with juicy chicken and dotted with green olives. traditionally cooked in a triangular namesake pot (a tagine) you can also successfully use a saucepan..

Chicken and lemon tagine Credit: Adam Liaw

preparation

Ingredients

• 4 garlic cloves
• 2 tsp sea salt
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 100 ml olive oil
• 1 lemon, zest and juice
• 1 large onion, coarsely chopped
• 800 g skinless chicken thigh fillets, cut into thirds
• 250 ml (1 cup) chicken stock
• 170 g (1 cup) pearl couscous
• 12 large green pitted olives
• extra virgin olive oil, for drizzling
• ¼ bunch flat-leaf parsley
• lemon wedges, to serve

Instructions

• Place the garlic, salt, turmeric, cumin, 3 tablespoons oil, lemon zest, lemon juice and onion into a food processor and blitz until a smooth thick paste is achieved. Place in a large bowl, add the chicken and stir to combine well.
• Place a large frying pan over high heat with the remaining 2 tablespoons of the olive oil. Once the oil is very hot, add the chicken in a single layer and cook, without stirring or turning for 3 minutes or until a lovely golden brown. Turn the chicken over and carefully pour the stock into the pan. Bring to the boil, then reduce the heat to low.
• Using a spoon, nestle the pearl couscous around the sides of the chicken pieces and place the green olives around the pan. Cover and simmer, without stirring for 12-15 minutes or until the couscous is cooked.
• Meanwhile, remove the stalks from the parsley and roughly chop the leaves. Scatter the parsley over the chicken, add some lemon wedges and serve it on the table in the pan.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Chicken Tagine with Preserved Lemons

Chicken Tagine with preserved lemons and olives – no tagine needed! A Moroccan classic using delicious free range chicken on the bone baked with the wonderful aromatic spices of Ras el Hanout, herbs, preserved lemons and olives.

This classic, versatile dish is also one of Morocco’s most famous and well known. And no wonder. It’s utterly delicious and works beautifully for any occasion ranging from casual family dinners to celebration banquets. You’ll find it offered in homes, restaurants, and even on the street in tiny outdoor dining venues. While it is traditionally made using a ceramic tagine which is cooked over a flame, you can also cook it in an oven proof ceramic dish that has a lid, starting with the stove top cooking and finishing it with baking it in the oven.

The Ras el Hanout spice mix is what gives the tagine its special aromatic flavour. You’ll find our recipe for Ras el Hanout here so you can make your own before starting the chicken tagine. The preserved lemons and green olives give the recipe a tangy addition to finish the dish.

Can I use another meat or make it vegetarian?

Absolutely you can! Try making it with fish cutlets or prawns and halve the cooking time, as seafood cooks quite quickly. You can also make it with lamb cutlets.

And if you wanted a vegetarian version, simply omit the chicken pieces, and marinate chickpeas and eggplant before cooking the rest of the recipe. It won’t need as long in the oven , use the potatoes as the guide to tell you when it’s cooked and ready.

Ingredients

• 2 preserved lemons, quartered and seeds removed
• 1 whole chicken, cut into pieces
• 2 large brown onions, finely chopped
• 2 to 3 cloves garlic, minced
• 1 small handful fresh coriander, chopped
• 1 small handful fresh parsley, chopped
• 2 Tbs teaspoon RAS EL HANOUT
• 1/3 cup olive oil
• 2 handfuls pitted olives, green are nicest!
• 1/4 cup water, approximately
• 2 large potatoes, each cut into 8 pieces
• 1 can chickpeas, drained and rinsed

Instructions

• Remove the flesh from the preserved lemons and chop the flesh finely. Reserve rind for cooking.
• In a large mixing bowl, add the chicken pieces, then add the lemon pulp,  garlic, ccoriander, parsley and   ras el hanout. Mix well. If you have time, marinate the chicken overnight. If not, then the next best thing is to marinate for 4-6 hours. But if you don't have the time, then cook straight away!
• Preheat oven to 425 F/220 C.  
• Add 1/4 cup olive oil to a large oven proof pan (we suggest using a ceramic one that has a lid).
• add your chicken pieces, and fry each side until lightly browned. You're nto trying to cook the chicken, but just want to seal the pieces and lightly brown them. Take out of the pan and put to one side while you go on with the rest.
• Add the onions and the rest of the oil and sauté until the onions are browned. You may need the water to deglaze the pan
• Add the potatoes and chickpeas, then half of the olives. Place the chicken pieces within the vegetables, and finally add the rest of the olives and reserved rind of the preserved lemons.
• Put the lid on top and move to the oven.
• Bake the chicken 45 minutes.
• Reduce the heat to 350 F/180 C then take the lid off and bake for a further 20 minutes, until the chicken is golden brown. Check that your potatoes are well cooked by inserting a skewer into them.
• When ready, remove the chicken from the oven and let it rest for 10 to 15 minutes before serving. 

We recommend serving with a Fattoush Salad or Tabouleh for a middle eastern experience.

You can also serve with a simple side of quinoa and a salad of greens.

Ras el Hanout

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Chicken tagine.

Moroccan Chicken Tagine – Chicken braised in a rich spice-infused sauce studded with chickpeas and dried apricots. Just, YUM! Serve over couscous for an authentic eating experience.

After you’ve made this, try Lamb and Vegetable Tagine !

Chicken tagine

Tagine is a classic North African stew made with meats and vegetables braised in a gently spiced sauce. It is traditionally made in a conical-lidded earthenware pot called a tagine (from where the dish obviously gets its name!) A tagine’s lid is shaped so all the steam trapped in the dome drips back into the dish as condensation, keeping the dish moist as it slowly stews.

There are many varieties of tagines. Meat, fish and all manner of vegetables can make their way into this stew. Nuts and preserved fruits like figs, apricots, lemon or olives are also often added to for flavour and interest. Today I’ve picked a Moroccan chicken tagine with dried apricots and chickpeas.

And don’t worry! You don’t need an actual tagine to make this – we’re going to use a boring old pot! 😂

What goes in Chicken Tagine

The spice mix used in this Morrocan chicken tagine is Ras el hanout, a spice blend common in North Africa used in many dishes. While you can buy pre-made blends, the balance of flavours can be unpredictable from brand to brand. It’s so much better to make your own for a consistent outcome – and it’s cheaper too!

Bone-in skin-on chicken thighs are the best cut for a tagine because they are still juicy after the 25 minutes simmering time required to thicken the sauce and allow the flavours to develop.

Chicken legs are a terrific alternative. Just follow the recipe as written. Boneless thighs and breast will work but the cook method is best altered to add them back in partway through the sauce simmering time else they will overcook. I’ve popped directions in the notes. 🙂

Ras el hanout – The spice blend for tagine, made with common spices you may already have! You can buy blends but I prefer to make my own to get the right balance of flavours. The nice thing here is that because we’re using a fair few different spices here, it’s not the end of the world if you’re missing one … or even two. I’ve offered a few switch-out options in the recipe notes!

Cinnamon stick – Added to the sauce as it simmers for a beautiful perfume and flavour. I love the scent cinnamon this adds to the dish!

Dried apricots – As mentioned earlier, some versions of tagine are made with olives, others use dried fruit, other still may use both. I’ve opted for fruit because it’s one of the few dishes I love that pairs fruit with meat! However I am personally not really a fan of both dried fruit and olives together – it’s just a little too much, I find. Let one or the other shine, I say!

However, the recipe includes the olive option too.

Chickpeas – Chickpeas add some more heft to the dish. I just use canned for convenience but I’ve popped directions in the notes for cooking dried. Other beans, like cannelloni and butter beans, make fair substitutes, as do lentils.

Garlic and onion – Essential for the sauce flavour base. It’s rare to see saucy recipes on this website that don’t start with these!!

Canned tomato – For the sauce base. Not strictly traditional but I love how it thickens the sauce so it clings to the couscous better. Without, the sauce is very watery in consistency. While traditional tagines are supposed to be like that, I prefer a stewy sauce!

Chicken stock – To add depth to the sauce. If you just use water, you’ll find the sauce a bit bland.

For convenience, I typically use store-bought but homemade chicken stock would take this to another level. Also, vegetable stock would be a good substitute.

Coriander / cilantro – A fresh garnish. Recommended, but not a deal-breaker if you’re one of those people who can’t stand coriander. Or if the price of coriander has sky-rocketed to dizzying levels lately, as it has here in Sydney due to extreme weather conditions! 😭

Preserved lemon – An ingredient used in Moroccan and some Indian cooking that is often used in traditional tagines. Accidentally omitted from the ingredients photo above, so I’m giving it air time with a big photo! 😂

Preserved lemon is lemon simply pickled in salt. The salt mellows the sharpness of the lemon juice and transforms the flavour remarkably, intensifying the earthiness of the lemon flavour in the zest.

These days it’s fairly easy to find at large grocery stores in Australia (Coles, Woolies, Harris Farms) but don’t fret if you can’t find it. Tagine is still worth making without it!

How to use preserved lemon:  We only use the rind as this is where all the flavour is! Take a piece out of the jar and scrape off the pith (white part of rind) and pulp using a teaspoon (it’s extremely salty and also bitter). Rinse the rind thoroughly under tap water to remove excess salt then finely mince it with a knife.

How to make Chicken Tagine

Brown the chicken skin until golden, then braise in the spice-infused sauce. Simple!

Plump up apricots – Cover the dried apricots with boiling water then leave for 30 minutes to plump up.

Brown chicken – Season the chicken with salt and pepper and brown the skin really well in a pan. This takes a good 8 to 10 minutes. Don’t shortcut this step! The browned skin adds a stack of flavour to the chicken, plus it leaves behind golden bits stuck on the pan (called “fond”) which imparts valuable flavour to the sauce.

Once the skin side is nicely browned, sear the other side for just 1 minute then remove. The chicken won’t be cooked through at this stage. We will finish cooking it in the sauce.

Sauté aromatics and spices – Sauté the onion and garlic, then cook off the spices briefly. Sautéing spices before adding liquids is a good tip for releasing more flavour from the spices. It certainly does for tagines!

Tagine sauce – Add the chickpeas, apricot, tomato, preserved lemon, stock and cinnamon stick. Stir, then bring it to a simmer.

Top with chicken – Just place the chicken on top, skin side up. It will be partially submerged but the flesh should mostly be under the liquid while the skin mostly sits above the liquid which is exactly what you want as this way, the browning on the skin is mostly preserves during the braising.

Simmer covered 5 minutes – Adjust the heat as needed so it’s simmering gently. Not too rapidly else the base of the pot will scorch.

Simmer uncovered 20 minutes – Remove the lid then simmer uncovered for 20 minutes, or until the internal temperature of the chicken is 70°C/158°F (which may be slightly less than 20 minutes). Don’t worry about going above this temperature as bone-in chicken thighs are a very juicy cut so they’re very forgiving.

Serving! Tagine is traditionally served over couscous . I’ve popped a little more information below with some couscous flavouring options as well as some alternatives for other carb-y partners.

What to serve with Chicken Tagine

Tagine is frequently served over couscous . Plain couscous is fine though it’s really nice with a little sprinkle of dried fruit and/or nuts littered throughout, or a spritz of fresh lemon. You’ll find various flavouring options in the couscous recipe.

Other starchy vehicle options

Rice ( white , brown , basmati ), pearl couscous (the giant ones), quinoa and any other small-grain starchy things suitable for sauce-soaking make good alternatives. Even mashed potato or mashed cauliflower would be great. Just something to slop up all that delicious sauce!

If you’re attempting the low carb thing, then Cauliflower Rice will work well too. Actually, I think the slight nutty flavour from roasting the cauliflower rice will go really nicely with Chicken Tagine!

I think a light, simple side salad is nice to pair with spice-infused dishes like Chicken Tagine. Some suggestions:

Shredded Red Cabbage, Carrot and Mint Salad (a regular at my Moroccan or Middle Eastern-themed meals)

Leafy greens tossed with my Everyday Salad Dressing (an easy, anything-goes alternative) or Pomegranate Dressing (for more suitably exotic vibes)

Cucumber Salad with Herb Garlic Vinaigrette

If you’re wanting to make more of an impact, try one of these:

Ottolenghi Green Bean Salad (I am literally obsessed with this salad!)

Grilled Eggplant with Yoghurt Sauce

Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Great Roasted Carrots

Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)

Or – find your own perfect side salad here . 🥬

Love to know what you think if you try this! – Nagi x

Watch how to make it

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Ingredients

• ▢ 1 cup dried apricot, halved (Note 1)
• ▢ 6 x 220g / 7 oz chicken thighs , bone-in skin-on (Note 2)
• ▢ 3/4 tsp salt (cooking/kosher salt)
• ▢ 2 tbsp olive oil
• ▢ 1 onion (brown/yellow), cut into 0.3 cm/ 1/8" slices
• ▢ 2 garlic cloves , finely minced
• ▢ 1 cinnamon stick (sub 1/2 tsp powder)
• ▢ 400 g / 14 oz crushed tomato (1 can)
• ▢ 400g / 14 oz canned chickpeas , drained (Note 10)
• ▢ 1 tbsp preserved lemon skin , finely minced (Note 3)
• ▢ 2 1/2 cups chicken stock, low-sodium (or homemade)

Ras el hanout spice blend (Note 4):

• ▢ 1 tsp cooking salt
• ▢ 3/4 tsp ground cumin
• ▢ 3/4 tsp ground ginger
• ▢ 3/4 tsp black pepper
• ▢ 1/2 tsp allspice powder
• ▢ 1/4 tsp cinnamon powder
• ▢ 1/4 tsp coriander powder
• ▢ 1/8 tsp clove powder

For serving:

• ▢ Couscous – plain or with fruit and/or nuts ( recipe here )
• ▢ 2 tbsp fresh coriander , roughly chopped

Alternative add in options

• ▢ 1 cup kalamata olives (instead of apricots) (Note 7)
• ▢ 1/3 cup slivered almonds , lightly toasted, for garnish (Note 8)

Instructions

• Plump apricots – Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
• Season chicken – Sprinkle both sides of the chicken with the salt.
• Brown chicken – Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.
• Sauté aromatics & spices – Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
• Tagine sauce – Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
• Simmer covered 5 minutes – Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).
• Simmer uncovered 20 minutes – Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).
• Serve – Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.

Recipe Notes:

Nutrition information:, more moroccan recipes.

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155 Comments

March 13, 2024 at 9:03 am

February 8, 2024 at 6:27 am

October 25, 2023 at 7:13 am

September 12, 2023 at 6:01 pm

I had all the spices for the blend, so score me. No preserved lemon, but I gambled on a few drops of lemon essence – perhaps a little less next time, but it was OK. No apricots or nuts in the cupboard. Only used 2 cups of chicken stock for the chicken and it was more than enough. Added diced carrot, pumpkin and spinach to that. Used the other 2 cups of stock in the pearl cous cous – worked fine. Over all? Good.

August 30, 2023 at 8:50 pm

I’ve found that a slow cooker is a good alternative to a tagine. Looking forward to trying this recipe variation.

August 29, 2023 at 5:04 pm

August 21, 2023 at 10:55 pm

Sounds delicious going to make this week remove first oil

There is a typo Brown chicken – Heat “oil” the oil in a large, deep skillet or pot (Note 5) over high heat.

July 8, 2023 at 5:07 am

I have some Ras el hanout spice blend in my cupboard how many tea spoons do I use? Do I just add all the tsp up you have used for individual spices, and would that include the tsp of cooking salt?

May 24, 2023 at 7:46 am

March 7, 2023 at 12:15 pm

February 27, 2023 at 12:50 am

February 22, 2023 at 8:05 am

December 22, 2022 at 8:21 pm

Hi Nagi, if you’re using store bought ras al hanout, how many tea spoons should you use for 4 person?

November 28, 2022 at 7:04 pm

November 21, 2022 at 10:45 am

Just before serving, I added in some chopped kale for color and topped with some cilantro.

With some naan or crusty bread is delish!

October 19, 2022 at 2:00 am

October 8, 2023 at 7:37 am

I want to use a tagine. What were the variations that worked for you?

October 5, 2022 at 11:35 am

September 23, 2022 at 5:21 pm

September 23, 2022 at 1:41 am

March 13, 2024 at 9:15 am

September 17, 2022 at 10:32 am

Hello, Nagi I have ras al hanout in my pantry. Wondering how much to use in this recipe. Thinking 1 and 1/2 tablespoons? I also have a tagine which I can’t place on the stove. Planning on putting it in the oven after initial cooking. Thanks for all your delicious recipes!

September 28, 2022 at 10:32 am

The spice blend is easy to work out. For any given recipe, add up all of the individual spices, and the total will tell you how much pre blended spices you need. And check the jar doesn’t have added salt. Some are sneaky. If it does than it’s better to add extra salt right at the end, when you’re ready to serve (harder to over salt this way. Accounts for water evaporation and the flavours taste more vibrant after a long cook so you’re less likely to over salt to compensate for lack of flavour).

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Chicken Tagine with Herbs and Harissa Olives

This outstanding dish, inspired by a recipe from an organic farmer in Fez, Morocco, is especially flavorful because the bird is rubbed with tea before it’s stewed and then roasted.  Slideshow:   More Moroccan Recipes  

Ingredients

3 mint sprigs

One 4-pound chicken, liver trimmed and chopped

1 small onion, finely chopped

3 garlic cloves, minced

1 1/2 cups parsley leaves

1 cup cilantro leaves

1 tablespoon salted butter

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon ground ginger

Pinch of saffron threads

Kosher salt

1/2 preserved lemon, rind only, finely chopped

2 tablespoons extra-virgin olive oil

1 cup pitted green olives

1 tablespoon harissa paste

Crusty bread, for serving

In a small saucepan, cover the mint with 1 cup of water and bring to a boil. Remove the pan from the heat and let stand for 15 minutes. Strain the tea into a small bowl and let cool.

In a large pot, rub the mint tea all over the chicken. Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron and enough water to cover the chicken. Season with salt and pepper and bring to a simmer. Reduce the heat to moderately low and simmer gently until the chicken is tender but not falling off the bone, about 45 minutes. Transfer the chicken to a rack set over a rimmed baking sheet.

Strain the chicken cooking broth into a bowl; reserve the solids. In the pot, combine the solids with 8 cups of the broth. Add the chicken liver and the preserved lemon and bring to a boil. Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes. Season with salt and pepper.

Meanwhile, preheat the oven to 425°. Rub the chicken all over with the oil. Roast for about 30 minutes, until golden and crisp. Let rest for 10 minutes before carving.

In a bowl, toss the olives with the harissa until evenly coated. Serve the chicken with the sauce, harissa olives and crusty bread.

Suggested Pairing

Full-bodied Rhône whites, made from Marsanne, Roussanne or Viognier, are superb with intensely savory roasts.

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An Easy, Authentic, Moroccan Chicken Tagine Recipe

Magical, mystical Morocco! Our authentic, Moroccan, chicken tagine recipe is full of exotic flavors from this colorful and diverse country. A Moroccan tagine recipe is easy to make with everyday ingredients and you don’t need a tagine pot to make it! Watch our video of a Moroccan, Berber family cooking tagines at home.

We were very fortunate to be invited into the home of a Berber family to discover the answer to that question. Let me assure you, it is not the same experience as a restaurant and it was a fabulous opportunity to observe eating habits in Morocco. It was one of the highlights of our trip. An experience we will never forget and a reminder of how resilient Moroccan people are in what really is a harsh and unforgiving landscape. Make sure you view the video, it is illuminating.

If you were to ask the question, “What is Morocco famous for?”, a very common answer would be, “Chicken tagine with olives and lemon”. And, another answer would be, “Tagine pot”. The very name, tagine congers up vivid images of Morocco and exotic flavors.

But what actually is a tagine? Is it a cooking vessel or is it a whole, separate genre of Moroccan food recipes? Today, we answer these vexing questions.

Tagines in Morocco

I think it’s fair to assume when someone speaks the word, “tagine”, most people would associate the word with Morocco. However, the truth is, tagines are common right throughout northern Africa and the Middle East.

What is a Tagine?

So, is a tagine a Moroccan cooking vessel with a conical lid or does the term refer to a type of Moroccan stew? Well, the answer is both. It is a form of Moroccan stew and it is also a type of cooking vessel. Let’s talk about the cooking vessel first.

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The original tagine, which can also be spelled tajine , came into being around the ninth century AD as an unglazed, earthenware pot used as a cooking vessel. It consists of two parts, being a round, shallow dish which holds the food, including some liquid and a conical shaped lid. When fitted to the base the lid creates a seal allowing the food to be cooked over a fire with the food being slowly steamed inside.

Earthenware tagines look fabulous, but they are not always  practical. There are still a surprisingly large number of northern African people who are nomadic and on the move. Or, if you want to cook on a stovetop, a metal version of a tagine may be more practical. There are plenty of these options on the market, including some very high-end brands. The better brands might be more expensive, but you can use them in the oven or stovetop or even an open fire, if you are so inclined.

Let’s now turn our attention to the actual food and discuss what you are likely to receive if you order a tagine off the menu in Morocco.

Ordering a Tagine at a Moroccan Restaurant

I couldn’t wait to taste my first authentic, Moroccan, chicken tagine recipe. But alas, the first restaurant we ventured into, only served a lamb tagine!

When you arrive in Morocco for the first time, notice the sheer number tagine pots everywhere, as well as the incredible variety of choice as to which tagine menu option you are going to order. Here are some of the tagines we tried in Morocco and where you can order them.

The lamb shank tagine served with pear and dates at Loft in Essaouira was delightfu l. Beautifully slow cooked, the pear was a pleasant surprise and the dates sublime. We enjoyed an equally good version of lamb shank tagine in Fes , at Dar Halim .

The fish tagine at La Table Madada in Essaouira was another, outstanding dish. Using fresh John Dory from the morning’s catch, it was simply magnificent. I never thought about using a tagine to cook seafood and this meal has totally changed my mind. You can read more about the charming seaside town of Essaouira here .

The first authentic, Moroccan, chicken tagine recipe we ordered was the lemon chicken tagine from La Cantine des Gazelles in Marrakech . It was also the best value tagine we enjoyed on the whole trip. Also, if you go to this busy little eatery make sure you try the cream of zucchini soup . Soup in Morocco was an unexpected surprise. Moroccan lemon chicken tagine from Riad si Said , also in Marrakech was equally as good.

The turkey, egg, date and sesame seed tagine at Hotel Riad Bouchedor, in the High Atlas Mountains was another complete surprise and a good one. It was Thanksgiving and we thought there would be no chance of turkey until we were served this for dinner!

Other tagines we enjoyed were chicken, lemon and olive , beef and pea, Berber omelette, served at breakfast time, lamb, mint and pea, chicken and vegetable, spiced meatball and vegetable, goat, and lamb and vegetable.

As you can see, the range of tagines to enjoy in Moroccan restaurants appears endless. But, I realized upon being served my very first tagine in a Moroccan how our assumptions about food from far away lands can be totally off the mark!

How my Tagine Preconceptions Led me Astray

It was with some excitement when I ordered my first tagine in Morocco, the lamb shank tagine in Essaouira. I was looking forward to the lamb, a range of vegetables like carrot and potato, as well as couscous, all cooked in the tagine together enabling the flavors to meld. Oh, but how wrong I was! What was served was just the lamb, looking somewhat overdone (it wasn’t), and rather lonely in this individual-sized, small tagine with half a pear and a couple of dates!

I almost felt letdown and thought there must be a mistake! If you look at most recipes for tagines from Western sources, they consist of similar ingredients to what I described at the top of the previous paragraph. But alas, that is not what happens in most Moroccan restaurants. Each time we ordered a tagine it was basically the meat, the whole meat and nothing but the meat (or fish). Couscous was always served separately to the tagine meat (or fish).

Here is another preconception about tagines in Morocco. In restaurants the tagines are generally prepared in normal pots and then served in one of those decorative tagine pots I described above.

So, my Western preconceptions of tagines in Morocco were both totally destroyed. But, I hadn’t totally given up hope, as I knew we would be enjoying a tagine when dining with a Berber family in the magnificent Atlas Mountains of Morocco . Let’s see how they prepared a tagine in a real, house kitchen, rather than a restaurant.

Preparing and Eating Tagine in a Berber House

Another highlight of traveling in Morocco is to experience the High Atlas Mountains and a trip out to the Sahara Desert. It’s a different lifestyle compared to major cities like Marrakech and Fes. In this part of the country there are many Berber people, including some who are nomadic. Our guide and driver Abdul, a Berber, was a very friendly fellow and he kindly invited us to his mother’s house (and where he himself grew up). There we would enjoy home-made lamb couscous as well as a lamb tagine.

Abdul explained eating a tagine in a high turnover restaurant means shortcuts need to be taken to ensure each guest receives a high quality meal. I am also very pleased to report in the family home the meat and the vegetables are both cooked in the tagine pot ensuring the lamb stock naturally flavored and helped cook the vegetables. At the same meal we were also enjoying a totally separate course of lamb couscous .

Abdul’s mother prepared this meal and all I can say is that after spending the whole day with her and some of her family, I have an incredibly high regard for her kinfolk for not just surviving but flourishing in a fairly harsh environment. If you want to see what I mean, check out this short video of our lamb tagine, prepared in the family kitchen. Note the use of bare hands to move around the charcoal!

We enjoyed that lamb tagine immensely and we also ate it communal-style, by dipping chunks of bread into the tagine.

And now it is time to turn our attention to our lemon chicken tagine.

Authentic, Moroccan, Chicken Tagine Recipe

Firstly, you do not require a tagine pot to produce a first-class result. I do own a tagine which I love, but I was cooking this recipe in Malaysia , and I had to make do with what was available. It was actually a wok! A heavy-based saucepan is fine for our authentic, Moroccan, chicken tagine recipe.

If you can, use preserved lemon. You can buy them at good delicatessens or specialist stores. Don’t stress if you can’t find them. In Melbourne, I would normally buy my own preserved lemons but as I was in Malaysia and could not find them, I made do with the skin of normal lemons.

Don’t buy cheap olives. If you want flavor, buy better olives. They’re worth the extra money.

The recipe calls for Chicken Marylands (quarters). That’s the combined drumstick and thigh and do not remove the bone. The bone helps protect the meat, so it doesn’t dry out. If you wish you can separate the thigh from drumstick and you can shorten the cooking time a little. I don’t recommend you use chicken fillets as they just don’t work in this dish.

The important spice in this dish is saffron. Saffron threads are the world’s most expensive spice. You need very little for the dish and if you want to experience the deep depth of flavor and you can afford to buy them, then I would use the threads. If that’s not your thing then use saffron powder, which is what Abdul’s mother used and I am sure what most restaurants use in Morocco. You will still achieve a lovely result.

I have elected to serve the tagine over mashed potato . In Morocco, you would serve the tagine with couscous , but this is not a gluten-free option.

• Course Main Dish
• Cuisine Moroccan
• Marinade for Chicken
• 2 onions, brown finely chopped
• 2 cloves garlic finely chopped
• 1 bunch cilantro (coriander) finely chopped
• 1 bunch parsley finely chopped
• 1/2 lemon, preserved flesh separated from the peel
• 1 tsp ginger, powdered
• 1 tsp turmeric powder
• 2 pinches saffron, threads See above picture, a small amount only
• 1/2 tsp salt, ground sea
• 1 tsp white pepper, ground
• 4 tbsp olive oil
• Chicken and Vegetables
• 4 chicken, quarters (maryland) drumstick/thigh is the best cut
• 2 medium carrots chopped
• 20 olives, green
• Combine the onion, garlic, cilantro, parsley, flesh of the preserved lemon (reserve the peel), ginger, turmeric, saffron, salt, white pepper and olive oil in a bowl. Combine well and then massage into the chicken quarters. Cover and place in the refrigerator and allow to marinate for 1 hour (or even overnight).
• Place a tagine pot (refer above) or heavy-based saucepan on a stovetop over a moderate heat. Sear the chicken pieces (in batches if you need to) for about 10 minutes, browning all sides. When all the chicken has been browned, add 1 cup of water to the chicken and bring to the boil. (If your cooking vessel doesn't have a strong seal, use 2 cups of water and check the tagine is not too dry.) Lower the temperature and simmer gently for 1 hour.
• After 1 hour, the sauce should have thickened. Dice the flesh of the preserved lemon and add to the pot along with the carrots and green olives. Simmer for a further 15 minutes. Serve with mashed potatoes or couscous

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28 Responses

I just received a tagine as a gift and this is the first recipe I am going to try. So excited, thanks!

Excellent- hope you enjoy it!

Renee D Kohley

Gorgeous flavors – my grandma from Spain cooked with saffron all the time and this reminds me of her!

I love when recipes or flavors remind you of people or places! So many memories associated with food!

that looks so delicious and comforting. I’ve never made a tagine before but now am so inspired to – thanks for the inspo!

It is really quite easy and a very flavorful way to cook!

So first of all, this recipe sounds AMAZING. I will definitely be giving it a try and can’t wait! I also have to say how much I enjoyed reading about your trip to Morocco and how tagines are used there. How fascinating!

Glad you enjoyed the story. Morocco was fantastic- highly recommend if you ever have the opportunity to visit.

anne lawton

This chicken sounds amazing! I did not know that tagine was a vessel, I thought it was a type of food!

Funny, we thought it was a vessel and didn’t realize it also referred to a type of food as well until we visited Morocco.

linda spiker

A favorite Moroccan dish for sure! And so healthy!

It is a very healthy way to cook and it tastes great!

So yummy! I love all of the flavors that go into Moroccan chicken like the preserved lemon, vibrant parsley, cilantro and saffron.

Preserved lemon is a favorite and the taste is out of this world!

Megan Stevens

Wow, so much fun to read about. I’m so glad you share your travels. I love that there are restaurants in the world that only serve lamb! 🙂 Firstly, I love lamb, but it’s so refreshing that not every place offers variety; kind of ironic! Also the tagine with dates and pears, so yummy!!

It is interesting to eat in different places around the world! The experience can be so different. Glad you enjoyed the article and thanks for commenting.

STACEY CRAWFORD

I adore Moroccan food! The wonderful spices in this dish make it a must try for me!

Moroccan’s are masters of spice blends!

ChihYu Smith

I love tagine recipes. The meat is always so tender and flavorful. Totally mouth water here just thinking about it!

I agree! And visiting Morocco and being able to eat them all the time was fantastic. Moroccan cooking is so flavorful!

Catherine Baez Sholl

This chicken recipe looks perfect for a flavorful hearty meal. It looks delicious! I’ve never used a tagine before, you’ve sparked my interest.

You don’t need a tagine for the recipe, but if you get one I am sure you will find many uses for it! It is a delicious way to cook.

Loving all of these flavors here! Cannot wait to try this 🙂

I hope you enjoy it. The flavors are incredible!

I love tagine, but have probably only tried what you have described above – a more Western version. I’m looking forward to trying this a more authentic version!

Hope, For us it was great to travel to Morocco and eat there. We had owned a tagine for awhile, and now we use it even more!

Sounds yummy. I’ve never cooked with saffron before.

The taste is quite delicate and the color is just beautiful. Just watch it in the kitchen, saffron is often used as a natural dye!

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Moroccan Saffron Chicken Tagine

Published: February 2, 2019 • Modified: October 16, 2023 • by Author: Analida • Word count:1745 words. • About 9 minutes to read this article. • This post may contain affiliate links.

Moroccan Saffron Chicken Tagine is another Moroccan dish with an eclectic blend of spices that is easy to prepare and oh so aromatic! Like all Moroccan food, it is the blend of spices, and the slow cooking process that makes this a most delightful and flavorful dish.

Fresh, aromatic, and slow cooked

One of the best things about moroccan saffron chicken, how to care for a tagine:, cutting up a roaster chicken:, tagine preparation step by step:, frequently asked questions:, moroccan saffron chicken recipe card.

Moroccan cuisine has many influences, including Jewish, Berber and Andaloussi. This food is first and foremost based on fresh ingredients, aromatic spices and slow cooking methods which infuse the food with rich flavors.

It generates so much juice that you can save it, freeze it and use it a later date. Use it for cooking  rice or a quick sauce for grilled shrimp or tilapia. Freeze the extra juice into ice cubes and enjoy it as a base for future stews. The possibilities are simply endless!!!!

I know saffron  is very expensive. Use only a minimal amount. You will see what I mean once you taste it!! Also, saffron, if stored in a cool and dry environment will last you quite a while.

• I have included these tips on other recipes but they are worth repeating when you invest a few dollars in a nice tagine.  If you buy one, I recommend you purchase one with with a matching design since it will serve the double function of a decoration piece in your kitchen.

• New tagines need to be cured.  Soak the tagine in water for 24 hours. Remove it from the water, dry it off and then rub olive oil by hand on the inside of the dish and lid.  Place the tagine in a cold oven and set to 225° F for 2 hours and then turn off and let the oven cool completely.   The heat will vaporize the water that was soaked into the clay and draw in the olive oil to season the vessel. Once it has cooled it is now cured.
• Always wash your tagine by hand and do not soak in soapy water.
• When making chicken tagine I like to buy a whole roaster chicken and cut it into pieces with a large butcher knife or sturdy kitchen shears.  This is very authentic as the whole chicken is cooked with no waste. I only discard the backbone. You can easily adapt the recipe to cook in a dutch oven or slow cooker too.  Just check when the chicken is fork tender and it is done.

• Lay the chicken on it's back (breast side up) and insert a boning knife into joint where the wing is attached. Pull gently and cut apart the joint. Repeat for the other wing.
• Pull the leg away from the breast and cut away the skin and find the leg joint.  Carefully cut downward into the leg joint to separate.  Do this for both legs.
• Flip the bird over with the breast side down. Take a strong pair of kitchen shears and cut along both sides of the back bone starting at the neck and working down to the tail.  Do this for each side of the backbone.
• Open up the cavity with the breast side down and carefully press down along the center of the breast bone to split the breast in 2.
• You are done cutting and you can remove any skin you don't want in your dish. I usually remove all the breast skin for a tagine and leave skin on the legs and wings.  For a really low fat-dish remove all the skin and trim the fat. This is your preference.

• Gather your ingredients: a roaster chicken cut into pieces as shown above, sweet onion, ground ginger, black pepper, salt, cinnamon sticks, turmeric, saffron, butter, olive oil and fresh chopped cilantro.
• Add the onions, olive oil and butter to the tagine.
• Next, add the fresh chopped cilantro.
• Add the cinnamon sticks.
• Poke lots of holes into the meat with a sharp knife.
• Add the spices over the chicken.
• Evenly distribute the spices over the chicken as shown.
• Cover and cook on low until the chicken is very tender.  You can baste the chicken while cooking to distribute the juice and spices over the chicken.  Key tip: Feel free to add or remove some water to allow the meat to simmer in liquid but not overflow.

By the way, did I tell you that  Moroccan Saffron Chicken will fill your house with a wonderful aroma?

• How long can I store my saffron chicken tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
• Can I freeze the leftover chicken tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month for the best flavor.
• How long can I leave saffron chicken tagine out at room temperature? You need to refrigerate as soon as it reaches room temperature. If it has been left out more than 2 hours it will need to be discarded. For food safety, keep in mind that bacteria can grow after 2 hours in temperatures ranging from 40°F to 140°F.
• How do I make the Moroccan saffron chicken in a slow cooker? Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker.  Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy. 

This recipe has been adapted from allrecipes.com.

If you love the exotic flavors of North African cuisine like Moroccan dishes here are some easy recipes to try at home and you won't be disappointed. Bookmark some and come back later to try them. I'd love to hear from you! Moroccan chicken tagine combines a nice blend of spices, tomatoes with potatoes. Moroccan country bread or Khobz Maghribi is a simple bread that is often used as the "utensil" when eating tagine. North African lamb meatballs combine a spicy tomato based sauce with sweet apricots and saffron. Tabouleh is a popular salad in most Arab countries that consists of bulgur wheat with fresh parsley and onions.

Ingredients

• 1 whole chicken whole roaster, cut into pieces
• 1 sweet onion cut into small chunks
• 1 Tbsp ginger ground
• 1 tsp black pepper
• 1 tsp salt (paleo diet: sea salt)
• 2 cinnamon stick
• 1 tsp turmeric
• 1 tsp saffron crumbled
• ¼ cup butter (paleo diet: ghee)
• 2 Tbsp olive oil
• ¼ cup cilantro fresh, chopped

Instructions

• You can prepare this dish in a tagine dish, Dutch oven, or crockpot.
• In a small dish place all the spices, except for the cinnamon stick. Mix well, and set aside.
• Line the bottom of your Dutch oven/tagine or crockpot with the onions and drizzle with olive oil; add the butter, cilantro and place the cinnamon sticks on top. Place the chicken pieces on top of the onion mixture. With a sharp knife, poke the pieces of chicken in several places to allow the flavors to really seep in. Sprinkle the spice mixture over the chicken; toss and cover.
• Cook on low heat for about 1 hour or until chicken is very tender. Baste with the juices during the cooking process.  You can add and remove water during the cooking process but the chicken should simmer in liquid but not overflow the dish.
• If using a crock-pot or other cooking vessel, please adjust the cooking time accordingly.
• Serve with rice pilaf or couscous.
• How do I make the Moroccan saffron chicken in a slow cooker? Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker.  Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy.

You might also like to try these:

Reader Interactions

Anetta @ The Wanderlust Kitchen

June 27, 2014 at 2:46 pm

Wow, Analida! This looks so amazing. I just picked up some saffron at the Grand Bazaar in Istanbul and I've been itching to use it. Pinned!

July 11, 2014 at 9:58 am

Any suggestions for cooking time in a crockpot? Would 6-8 hours on low be too long?

July 12, 2014 at 11:30 am

Hi, Sorry for the delayed response. You can cook the chicken in the crockpot for about 6 hours, as long as it is cut into individual pieces. Hope this helps. Let me know if you have any other questions.

September 26, 2018 at 1:26 pm

September 27, 2018 at 7:16 pm

Thanks! Let me know how you like it!

Peter @ Feed Your Soul Too

July 13, 2014 at 12:30 pm

This looks beautiful. Saw it on tastespoting or was is foodgawker and wanted to see the recipe.

July 13, 2014 at 4:04 pm

Peter: Thanks for your comment. You can go to http://www.ethnicspoon.com and look for the recipe there. It is a great dish and so easy to make. It was given to me by a Moroccan exchange student.

July 16, 2014 at 6:09 pm

What do you do with the butter? Am I missing it? I want to try this recipe this weekend.

July 16, 2014 at 8:06 pm

Sorry, I had a typo. Add the butter with the olive oil and onions in the bottom of the tagine or crockpot. I updated the recipe. Let me know how you like it. Thanks!

Ruth Meaney

June 09, 2015 at 6:30 am

This sounds delicious! I love saffron. My mum used to make my sister and I "yellow rice" growing up which was a basic saffron and parmesan risotto. Delicious!

June 09, 2015 at 9:40 am

Ruth, it sounds delicious. Thanks for commenting.

Cristina @ I Say Nomato

June 09, 2015 at 7:33 am

YUM! This looks so delicious! And I love the idea of being able to save the juices for later. I'll have to give it a shot!

June 09, 2015 at 9:38 am

Yes, saving the juice for later is the best. I often make rice with it, or make a cream sauce. 🙂

June 09, 2015 at 7:52 am

Awesome recipe. If only saffron wasn't so expensive.... we'd be cooking with it more!

June 09, 2015 at 9:37 am

I know!!! I love it, but don't love the price.

February 07, 2020 at 7:03 am

What potatoes?!

February 07, 2020 at 8:18 am

HI David, this variation of the dish without the saffron has potatoes: https://ethnicspoon.com/moroccan-chicken-tagine/ Enjoy!

Jan Eckland

June 09, 2015 at 11:35 am

This looks amazing! I also recently published a recipe on my website for Chicken Tagine with Cauliflower & Harissa that looks similar and I absolutely agree - the flavors and aromas are exotic, bold and delicious!

June 09, 2015 at 7:30 pm

Wow, I will have to check out your website. I've never used Harissa. I have a friend who loves it. I recently found a recipe to make harissa. Thanks for commenting. Have a great day!

Ann GrubbsnCritters

June 12, 2015 at 9:52 am

That's looking absolutely fantastic! I would really like to try making that. 🙂

June 12, 2015 at 10:25 am

Ann, make it! It is so delicious.

June 13, 2015 at 4:35 pm

Thanks Ann!!! It is delicious. Even better the next day, if you get leftovers! 🙂

Katherines Corner

June 12, 2015 at 9:38 pm

June 13, 2015 at 6:41 am

Thanks Katherine!!! It is fun! 🙂 Have a great weekend.

June 15, 2015 at 6:19 pm

I love Moroccan food and this looks absolutely fantastic! Saw this on the Merry Monday linky--thanks for sharing!

June 17, 2015 at 5:51 am

You are welcome Michelle! It is indeed very good. Have a wonderful day.

June 16, 2015 at 9:02 pm

Looks amazing! Thank you for sharing at Merry Monday!

June 17, 2015 at 5:49 am

Thanks Amanda!!! Have a great day.

Denise Wright

February 11, 2016 at 6:39 am

This looks delicious Analida. I love the spices that you use. I like that you can save the juices to make a cream sauce (saw that in the comments). That too sounds yummy.

February 11, 2016 at 6:57 pm

Thanks Denise! yes, the juice is the best!!!

February 11, 2016 at 1:19 pm

Wow, amazing! I absolutely love the taste of saffron! This looks so good! Cathy

Thanks Cathy! 🙂

Carol Borchardt

February 12, 2016 at 3:55 pm

This looks so flavorful but so easy! These flavors are right up my alley.

February 12, 2016 at 9:14 pm

Carol, it is so easy! I am having some international students over for dinner in a few weeks; I am making this dish. I hope they like it.

Caroline | carolinescooking

February 16, 2016 at 8:07 am

I love Moroccan flavors like this (in fact I just shared a lamb tagine myself). Saffron gives such a lovely flavor and color without needing too much (thankfully given it's cost!). Looks great!

February 16, 2016 at 6:51 pm

Yes, it does give a great flavor, and a beautiful color as well. I was recently given a pack of Turkish saffron as a gift. It came to me in a roundabout way. My mother in law is friends with a lady whose daughter travels to Turkey for business (intelligence), and brings back saffron. I was so excited to receive it.

Kristen @ A Mind Full Mom

February 16, 2016 at 8:35 am

My son has been asking me to try a dish with saffron--I showed him this one and he is all about it! Can't wait to try!

February 16, 2016 at 6:48 pm

That's awesome Kristen! Let me know how it turns out.

Denise Goulart

June 07, 2016 at 9:55 pm

I'm new to cooking with my Tagine pot,do I have to use a heat diffuser is I'm using a gas stove ? Thank you?

June 08, 2016 at 8:46 am

Denise, yes you do have to use a heat diffuser. Also the tagine dish needs to be "cured" by soaking it. There should be instructions online on how to do it.

December 12, 2016 at 3:36 pm

If I cook this in a tagine, what temp should I set oven to and how long should it be cooked? Thanks!

December 12, 2016 at 5:21 pm

Hi Caylee! I have never made this in the oven, but I would venture to say that you could set the oven at 300'F, cover the chicken, and start with 45 minutes. Because it is covered it will create steam which will help cook the chicken. I hope this helps.

December 12, 2016 at 6:40 pm

Thanks! I will try that- I did not realize that I needed a diffuser for stovetop so I figured I would try the oven.

December 13, 2016 at 5:11 pm

You are welcome. Let me know how it turns out. Yes, the diffuser is important.

January 23, 2017 at 5:08 pm

So, I LOVED this the first time. The second time I rubbed the chicken with the spices first and let them rest in the refrigerator for a couple of hours. Then I assembled per your recipe. This time I got on one knee and proposed to my Dutch oven!!!! Great recipe!! Oh yeah, I use my old cast iron Dutch oven. I put foil over it and then put on the lid making sure to seal the foil as much as possible. Bake at 350 degrees until chicken is done. I start checking after one hour with my instant thermometer. Also, I serve with sumac seasoned cous cous.

January 23, 2017 at 6:30 pm

Jonathyn, I had to laugh when I read that you proposed to your Dutch oven. I am glad it worked out for you. That's good that you kept checking it for doneness. The sumac seasoned couscous sounds amazing; I will need to try that next time.

April 18, 2017 at 10:49 pm

This chicken dish looks absolutely wonderful! Saffron must make it taste so delicious! I read a similar recipe in a book that I have on moroccan food. Seeing your recipe now, I absolutely need to try this!

April 19, 2017 at 3:58 pm

Hi Indu! I hope you try it. It is one of my favorite dishes. Let me know how you like it.

Çitra Kale @Çitra's Home Diary

September 01, 2017 at 2:04 pm

Love this recipe...flavorful and seems easy to make. I should try it soon. thx for sharing

September 01, 2017 at 4:28 pm

You are welcome Citra! Yes, it is pretty easy to make. I hope you try it soon.

September 21, 2017 at 3:05 pm

Thank you for your kind comments!

Tammy Rhiness

October 30, 2017 at 7:42 pm

Thought we would try something different. Made this in my Dutch oven. It was fabulous and cooked so fast. Going to try other recipes now.. I’m a fan!! Thanks!!

October 30, 2017 at 7:55 pm

Tammy! I am so glad it turned out, and that your family liked it. Let me know when you try the other recipes. Thanks for your kind comments! 🙂

January 28, 2018 at 7:21 am

January 28, 2018 at 8:12 am

Hi Sue! I am so happy that you and your husband really liked Moroccan Saffron Chicken. It is a dish that is rich in flavor. Your use of smoked paprika and curry is great! I always say that a recipe is just a suggestion. The beauty of cooking is adding your own touch. I think that if you liked this dish, you would also like Moroccan chicken tagine. I learned to make it from a Moroccan student we had at the University where I work. Thanks for commenting. 🙂

March 03, 2018 at 12:03 pm

Hi Anilida. I came across your website as a result of scoring 1Gram of Greek Red Saffron Stigmata for $1.99 at TJ Maxx and I was looking for a recipe to try it out in and this one seems to be the one I am going to try. Question though..do you think I could use bonless skinless thighs rather than a whole cut up chicken? thank you Carole

March 03, 2018 at 1:12 pm

Wow Carole, that is quite the find. Yes, you can use boneless thighs for sure. The cooking time will be different though. Good luck! 🙂

March 07, 2018 at 7:58 am

March 07, 2018 at 9:18 am

Hi Carole! I am thrilled that the Moroccan saffron chicken went over so well. Using the liquid from the dish for the rice is a super idea. I also agree that the leftovers are even better My husband and I are big on leftovers. You are very welcome. I am glad I was able to provide you with a "go to dish". 🙂

Anubhav Vacations

April 18, 2018 at 5:19 am

great recipe. Thanks for sharing the same

April 18, 2018 at 5:26 pm

You are very welcome.

July 25, 2018 at 7:42 am

July 25, 2018 at 1:09 pm

The flavors in this dish are amazing! Thanks!

September 03, 2018 at 8:20 am

Sounds lovely!! Bought a Tagine and can't wait to try it out. We have an electric stove (induction) and I think our oven is too small for a tagine. Can we place it on the coals in our fire place outside? Or would that be too hot then?

September 05, 2018 at 7:28 am

Hi Melanie, I know induction stoves typically use a special pan to draw in the heat where standard pans will not work. I have a gas stove and I have a metal heat diffuser so the tagine does not come in direct contact with the flame. You could get an induction stove interface disk that allow use with non-induction pans like this one: https://www.amazon.com/Max-Burton-6010-Induction-Heat-Proof/dp/B00213L3PK If you use charcoal I would get a metal heat diffuser but I think the best bet is the induction disk. Thanks!

Kashmir Online Store

December 11, 2018 at 1:41 pm

December 11, 2018 at 8:07 pm

Some of the world's best saffron comes from Kashmir. Would you like to send me some to try?

December 31, 2018 at 4:30 pm

December 31, 2018 at 8:17 pm

That sounds like enough time but I would check to be sure it has hit 165 degrees in the center of the breast. I always cook mine on the stove top with a heat diffuser. I have some curing instructions for a new tagine as well so be sure to check those out.

January 06, 2019 at 5:07 pm

Susan Donohue

January 29, 2019 at 3:09 pm

January 29, 2019 at 8:16 pm

Hi Susan, The chicken thighs sound luscious! I hope you enjoy it!

September 27, 2021 at 2:20 pm

October 02, 2021 at 7:10 am

Hi Ali! Thank you so much for reaching. We love this recipe as well as the lamb tagine version. Have a blessed day!

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Chicken tagine

Ingredients

Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine. Note

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Chicken Tagine

• Level: Easy
• Total: 1 hr 15 min
• Prep: 15 min
• Yield: 4 servings

Ingredients

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2 pounds chicken thighs and drumsticks

Kosher salt and freshly ground black pepper

1 tablespoon butter

2 tablespoons olive oil

1 onion, chopped

1 tablespoon fresh ginger, minced

1/2 teaspoon turmeric

1/2 teaspoon ground cinnamon

3 cloves garlic, pressed

1/4 cup wine

1/4 cup chicken broth

1 Confit Lemon, chopped, recipe follows

1/2 cup gently crushed briny olives

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh cilantro

Couscous, for serving

Lemon Confit:

3 organic lemons, skin scrubbed well

Kosher salt

4 peppercorns

1/2 lemon, juiced

• Pat the chicken dry, and season well with salt and pepper.
• Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
• To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
• Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

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A History of Moscow in 13 Dishes

Featured city guides.

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Moscow food & drink guide: 10 things to try in moscow, russia.

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From hearty dumplings to colourful confectionary, Moscow serves up culinary delights to please a tsar

With the ban on imported ingredients from the EU, Russia has turned to sourcing local produce and reinventing traditional dishes by giving them a fresh twist. The city’s restaurants are very diverse–you’ll find Soviet-themed canteens, glamorous upmarket establishments, and family-owned eateries alike. If you’re ready to sample Russia’s traditional culinary delights, here’s what you should try in Moscow and where to find them.

Dumplings are popular throughout Eastern Europe, but what sets Russia’s version apart is the semi-circular shape and thinness of the dough. Stuffed with minced meat, onion and herbs, pelmeni are enjoyed with melted butter, sour cream, tomato sauce, or vinegar, depending on the restaurant. Muscovites like to keep their dumplings in the freezer, popping them into boiling pots of water for a quick meal as and when desired.

Where to try: Lepim i Varim’s (Prospekt Mira 26/1) mission is “to cook the best dumplings on Earth”, and you’ll need to do a lot of travelling if you want to prove them wrong.

Borshch Moskovsky (Moscow style borscht)

There’s much more to borscht than beetroot. Beloved by the Slavs, this sour soup has spread far and wide across Eastern Europe, adopted to local tastes along the way. When in Moscow, you’ll want to try their version of the dish – expect to spot beef, ham and Vienna sausage pieces in the broth.

Where to try: Grand-Café Dr.Zhivago (Mokhovaya Street 15/1).

Similar to crepes, these traditional Russian pancakes are wafer-thin. They’re made from wheat or buckwheat flour and served either sweet or savoury, with ingredients/additions such as jam, sour cream, butter and caviar. Although they come out of the frying pan round, it’s rare to find them in that shape on your plate. Instead, they’re folded neatly into triangles, squares or simply rolled up.

Where to try: Step into the stylised canteen of Grably (Pyatnitskaya Street 27) for its budget-friendly selection of blinis which includes sweet options, fruity options, meat options, or the classic savoury.

Moscow’s doughnuts are round and can be filled with just about anything sweet, but are always served piping hot and with powdered sugar. These treats are nostalgic for many Russians, as they’re easy to make and common comfort food.

Where to try: Opposite the Ostankino palace (Ostankinskaya Street 1), there’s a little pink house serving these hearty doughnuts in a traditional paper bag.

This staple breakfast porridge is traditionally made of crumbly buckwheat that has been thickened with water or milk and seasoned with butter. It is often served with fried onions, or with sugar and milk.

Where to try: Coffee Piu (Chistoprudny Boulevard 9) is a cute little coffee shop, where kasha is a constant special.

Cabbage soup has been around since the 9th century and is a large part of Russian culture, usually enjoyed in the summertime. This dish can be prepared in a wide variety of ways: with or without meat, with fish, roasting the vegetables beforehand or not.

Where to try: At Matryoshka (Kutuzovsky Avenue 2/1) you’ll find many traditional Russian dishes set among furniture and curiosities with an old-world glamour feel/touch.

Enjoyed as a snack, these large baked or fried buns are typically stuffed with beef but also come with other fillings, like salmon, mashed potatoes, mushrooms, onions and egg, or cabbage. Sweet-based fillings include fruit, jam, or cottage cheese.

Where to try: Skalka (Lavochkina Street)

Once considered an expensive treat, this traditional dessert dates back to the 16th century and is made from baked fruit puree, egg whites, sugar or honey. Available in all colours and fruit flavours, these airy squares of confectionary are like a cross between jellies and marshmallows.

Where to try: Head to Café Pushkin (Tverskoy Boulevard 26). What better place to try this traditional upscale Russian treat than at a restaurant dedicated to style and history?

Think vodka isn’t for you? Try the real deal in Moscow and think again. Specifically, you should seek out local brands like Moskovskaya Osobaya. There’s also etiquette to go along with the experience – snack on pickles while drinking, and if you’re the one pouring the shots, you’re expected to make the toast.

Where to try: Bar Luch (Bol. Pirogovskaya 27) has one of the most impressive selections of drinks in Moscow.

Known as the drink of the 18th century, this sweet liquor is homemade by mixing various fruit and berries with vodka – making for a good vodka-alternative if you’re not a fan of drinking it neat. It can be made with just about any fruit and mixture of sugar, with the most popular flavour being cherries and honey. Nalivka is often served as dessert, with tea, or to accompany sweets.

Where to try: Odessa-Mama (Krivokolennyy Pereulok)

Before you go, check out:

• Moscow Travel Guide
• Russia Travel Guide
• More In Drink

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Shooter Files by f.d. walker

Street Photography Tips, Interaction, Travel, Guides

Apr 24 2017

City Street Guides by f.d. walker: A Street Photography Guide to Moscow, Russia

*A series of guides on shooting Street Photography in cities around the world. Find the best spots to shoot, things to capture, street walks, street tips, safety concerns, and more for cities around the world. I have personally researched, explored and shot Street Photography in every city that I create a guide for. So you can be ready to capture the streets as soon as you step outside with your camera!

At over 12 million people, Moscow is the largest city in Russia and second largest in Europe by population ( Istanbul is #1). An urban, cosmopolitan metropolis with more than enough glitz and glam to cater to the elite, but without losing its fair share of Soviet era roughness around the edges. It can be fast paced, brash, busy, and trendy like other big cities, but it has its blend of West meets Russia atmosphere and beauty that provides plenty of unique interest. The Red Square is as famous as it gets, but there’s so much more to this city, including the most beautiful subway system you’ve ever seen. It would take years to capture all of Moscow, but that means you have an endless amount of areas to discover.

So here’s a Street Photography guide so you can be ready to capture all that Moscow has to offer before you even arrive!

• Patriarch’s Pond
• Old Arbat Street
• Maroseyka Street
• Tverskoy Boulevard

Top 5 Street Spots:

1. red square.

The Red Square is the most famous square in not just Russia, but all of Eastern Europe. The name actually doesn’t come from the color of the bricks or communism, but from the name in Russian, Krásnaya, once meaning “beautiful” before its meaning changed to “red.” This large plaza is what you see on the cover of guide books and magazines for Moscow, with St. Basil’s Cathedral being the center piece next to Lenin’s Mausoleum surrounded by the Kremlin Wall. Of course, the Red Square attracts hordes of tourist due to the main attractions, but all that activity around an interesting atmosphere does provide street photo opportunities. It’s also the central square connecting to the city’s major streets, providing a good starting point to explore outward.

You’ll also find the popular pedestrian only Nikolskaya Street connecting the Red Square to Lubyanka Square. This line of expensive shops includes plenty of activity, while also leading you to another popular square. Filled with history rivaling any city, the Red Square and surrounding areas are the heart and soul of Russia.

2. Patriarch’s Ponds

Patriarch’s Ponds is one of the most exclusive neighborhoods in Moscow. Despite the name being plural, there’s only one large pond, but it’s worth a visit with your camera. It’s a popular spot for locals and expats to come relax or take a stroll around the pond. You get an interesting mix of young and old too, from young love to “babushkas” feeding pigeons. It’s a very peaceful park atmosphere in one of the nicer areas within the city center, while bringing enough activity for street photography. 

The pond is shallow and in the winter becomes a popular spot for ice-skating too. The area is also well-known for the location in the famous Russian novel, The Master and Margarita. 

3. Old Arbat (Stary Arbat)

Old Arbat is the most famous pedestrian street in Moscow, and dating back to the 15th century, also one of its oldest. Originally, it was an area of trade, but soon became the most prestigious residential area in Moscow. During the 18th century, Arbat started attracting the city’s scholars and artists, including Alexander Pushkin. Cafes lined the streets and impressive homes filled the neighborhood. Since then, New Arbat street was created as a highway in the area, while Old Arbat was paved for a 1km pedestrian only walkway.

Due to the historic buildings, famous artists that lived here, and the bohemian atmosphere, Old Arbat has become a big attraction for tourists today. Now, there’s a mix of cafes, restaurants, souvenir shops, street performers, street merchants and other attractions for visitors, and some locals, to come enjoy. It can get really busy here and there’s usually something interesting going on so it’s a good street to come walk with your camera for guaranteed life.

4. Gorky Park

One of the most famous places in Moscow is Gorky Park. The official name is Maxim Gorky’s Central Park of Culture & Leisure, which gives you an idea of what goes on here. When built, it was the first of its kind in the Soviet Union. Divided into two parts, it stretches along Moscow River. One end contains fair rides, foods stands, tennis courts, a sports club, a lake for boat rides, and more. This end brings more active life due to its number of attractions, while the other end is more relaxed, where you’ll find gardens, trees, older buildings, and an outdoor amphitheater.

Gorky Park attracts mostly locals so it’s a good spot to capture the non-tourist side of Moscow life. Muscovites come here to escape the city and unwind in a picturesque setting. The park remains alive outside of the warmer months too, especially when the lake turns into the city’s largest outdoor skating rink. I’d recommend taking the metro out here to spend at least half a day exploring the massive park’s life with your camera.

5. Maroseyka Street

Maroseyka Street is a popular area not too far from the Red Square. The long, winding street turns into Pokrovka and is lined with restaurants, cafes, bars and places to stay. It’s actually where I like to stay when I’m in Moscow due to its location and solid street photography opportunities itself. You have Kitay-gorod station near and if you keep walking southwest, you’ll get to the Red Square. But if you walk northwest, as it changes to Pokrovka, you can find a long street of activity for photography with its own interesting atmosphere.

6. Tverskoy Boulevard

Tverskoy Boulevard is the oldest and longest boulevard in Moscow, beginning at the end of Nikitsky Boulevard, and finishing at Pushkin Square, a spot to come for activity itself. The boulevard is made up of two avenues, with pedestrian walkways in-between. You’ll find grass, shrubbery, trees, benches and more walking it’s almost kilometer length. Many people come here to enjoy some relaxation, walk their dog, or just to use it to walk wherever they’re going. Its center location also provides a nice place to walk with your camera near plenty of other spots you’ll want to check out anyway.

Sample Street Walk:

For a full day of Street Photography, covering some of the best spots, you can follow this sample street walk for Moscow:

• Start your morning walking around the Red Square (1), while exploring the surrounding area, including Nikolskaya Street
• Then walk northwest to Patriarch’s Ponds (2) and slowly walk the pond and surrounding area with your camera
• Next, walk east to the Pushkin Monument and stroll down Tverskoy Boulevard (6)
• Once Tverskoy Boulevard (6) ends, it will turn into Nikitsky Boulevard. Follow this down until you get to the start of Old Arbat Street (3), across from Arbatskaya station
• After you’re done walking down Old Arbat Street (3) for more street photography, spend some time checking out Moscow’s beautiful metro stations
• To finish off the day with more street photography, get off the metro near Red Square (1) again, Maroseyka Street (5) or wherever you’re staying for the night.

3 Things I’ll Remember about Shooting in Moscow:

1. museum metro.

The Moscow metro system was the first underground railway system in the Soviet Union and today includes 203 stations across 340km of routes. The elaborate system has some of the deepest stations in the world too, with escalators that seem to go on forever. None of this is what makes it so special, though. Many of its stations feel like stepping inside a museum, making it without a doubt the most interesting and beautiful metro system I’ve been in.

When built, Stalin wanted to make the metro stations “palaces for the people” with marble, chandeliers, and grand architecture. The best part is the variety of architecture and styles used, making many of the stations a completely different experience visually. You could easily spend a whole day traveling the stations and there are even tours available for people who wish to do just that. My advice, though, would be just to buy a ticket and hop on and off at different stations, while exploring different lines. The museum-like surrounding mixed with the crowds of characters can make for a great photography experience.

Since there are so many stations, here are some of my favorites to check out:

• Novoslobodskaya
• Mayakovskaya
• Elektrozavodskaya
• Komsomolskaya
• Ploschad Revolyutsii
• Dostoyevskaya
• Prospekt Mira

2. Moscow is Big

It’s no secret that Moscow is a big city, but it can feel even bigger with how spread out much of it is. This is especially true if you compare it to cities outside of Asia. If I compared it to cities in Europe, I’d probably say only Istanbul would warrant more time to really discover the depths of this city. Most only explore around the Red Square and surrounding area, but that is such a small part of the city. Although, that central area does give you plenty to see on its own.

Fortunately, I had a good friend living in the city to show me around, but it opened up my eyes even more to how much there is to discover in Moscow. It’s a big city with a variety of atmosphere that can take you from “east” to “west” and trendy to rugged depending on where you go. I’d imagine you’d have to live here a while to really know the city.

3. Cosmopolitan Mix of East meets West

Modern skyscrapers mixed with amazing architecture, a world-class metro system with museum-like beauty, trendy fashion and chic clubs, Moscow is a rich mix of Russian culture and history in a more western cosmopolitan package. There is a push to keep the Russian culture, while also pushing forward with a modern metropolis the whole world will envy. This comes with an impressive skyline, that continues to grow, and endless modernities, but with soviet nostalgia and atmosphere mixed in for good measure.

Mixed in with this grand western cosmopolitan atmosphere, is a strong national pride in Russia. This includes their famous leader, Vladimir Putin. Maybe no other place will you see a country’s leader more often. All over, from the pricey tourist shops to the underground walkway stalls, you’ll find goods with Putin’s likeness covering them. From t-shirts to magnets to Matryoshka dolls. There’s a strong national pride that can be seen around the city, which also extends to their leader. Moscow is many things. It’s East meets West, modernizations meets Soviet era, and a whole lot more.

What To Do For a Street Photography Break?:

Eat at a stolovaya.

Stolovayas are Russian cafeterias that became popular in the Soviet days. You grab a tray and walk down the line of freshly prepared local dishes, and select whatever you want from the chefs. They’re usually inexpensive and a much better value than restaurants, while giving you the opportunity to try from a wide selection of everyday Russian food. They’re also very tasty. I always include some borsch on my tray and go from there. The places themselves are all over Moscow and usually come with Soviet-era aesthetics to complete the experience.

Street Safety Score: 7

*As always, no place is completely safe! So when I talk about safety, I’m speaking in general comparison to other places. Always take precaution, be smart, observe your surroundings and trust your instincts anywhere you go!

Being the 2nd largest city in Europe with over 12 million people, you’re going to have your dangerous areas, but for the most part, it feels safe walking around. Russia is statistically higher in crime compared to most of Europe, but this generally doesn’t apply to tourists and visitors. Around the Red Square and surrounding city center, you should feel completely safe walking around. Pick pocketing can happen, but no more than other touristic places. I always explore Moscow freely without coming across too much to worry about. It’s a spread out city, though, so of course it matters where you are. Just use basic street smarts, know where you are and Moscow shouldn’t give you a problem. 

People’s Reaction Score: 7

Moscow is fast paced, big city life, which usually means people aren’t too concerned with you, or your camera. I don’t find people notice or pay much attention to me when I’m out taking photos in Moscow. For the most part, people just go about their day. You shouldn’t get too many looks or concern. But it can depend on the area you are in. The more you stick out, the more you might get noticed with suspicions. I’ve never had any problems in Moscow, or Russia, but just be careful who you’re taking a photo of if you get out of the city center. Other than that, it’s about average for reactions. 

Street Tips:

Learn the alphabet .

Much of Moscow, including the metro system, doesn’t use english. The Russian alphabet uses letters from the Cyrillic script, which if you aren’t familiar with it and don’t know the sounds, can be hard to decipher the words. This is most important for street names and metro stops when trying to get around. It can save confusion and make it easier getting around if you learn the basic alphabet. At the very least then, you can sound out the words to see which are similar in the english conversion, which can help matching them to maps. When out shooting street photography, getting around is as important as anything. So save yourself some time and frustration by learning the Russian Alphabet.

Use the metro

While Saint-Petersburg feels very walkable for a city its size, Moscow can feel very spread out, even for its bigger size. Outside of the Red Square area, you can have plenty of walking before getting anywhere very interesting, so you’ll need to take the metro a lot if you really want to explore the city. Maps are deceiving here too, it will always be further than it looks.

Another reason it’s less walkable than Saint-Petersburg is its completely different set-up. Moscow’s streets are mostly contstructed in rings with narrow, winding streets in-between. This is common with medieval city cities that used to be confined by walls, but you usually don’t have it in a city this massive. Saint-Petersburg has a more grid-like pattern that also uses the canals to help you know your way around. When it comes to navigating on foot in Moscow, it can be more difficult, so bring a map and take the metro when needed. It’s why Moscow’s metro carries more passengers per day than the London and Paris subways combined.

Explore other areas if you have time

Moscow is really big. While most people stay around the Red Square within the Boulevard Ring, there’s so much more to the city. I covered some other spots outside of this circle, but if you really want to see the city, you’ll need time. If you do have time, some other areas I’d check out first are Zamoskvarechye, along some of the south and western Moscow.

Inspiration:

For some more inspiration, you can look through the Street Photography of Moscow photographer Artem Zhitenev  and check out 33 of my photos taken in Moscow .

Conclusion:

Moscow’s name brings a certain mystique, but once you’re there it might bring a different atmosphere than you expect. It’s big and sprawling, but beautiful in many ways. It can feel like a European capital on a grand scale, but you can definitely find its Russian side in there.

The urban sprawl of Moscow can be intimidating, but give it enough time and you’ll be rewarded with plenty to discover. All with the world’s best metro system to take you around.

I hope this guide can help you start to experience some of what Moscow contains. So grab your camera and capture all that Moscow has to offer for Street Photography!

If you still have any questions about shooting in Moscow, feel free to comment below or email me!

(I want to make these guides as valuable as possible for all of you so add any ideas on improvements, including addition requests, in the comment section!)

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