Moroccan Chicken Tagine

This stewed chicken dish is typically cooked in a clay or ceramic tagine pot, but it can also be made in a deep skillet. Our favorite side for this one is Jeweled Couscous. It’s the perfect way to soak up the citrusy olive and onion pan sauce.

Serves 4 to 6

Active time 30 minutes

Total time 1 hour (plus marinating time)


  • 2 lb. MOINK chicken thighs (about 4 to 6)
  • 1 Tbsp. curry powder
  • ½ tsp. paprika
  • ½ tsp. ground coriander
  • ½ tsp. ground cinnamon
  • 1 lemon
  • 1 cup chicken broth/stock
  • 1 tsp. salt
  • 2 Tbsp. olive oil, divided
  • 1 large onion, halved and sliced
  • 2 cloves garlic, minced
  • 1 cup pitted green olives, halved

Cooking instructions

  1. Place the chicken in a shallow dish. Stir together the curry powder, paprika, coriander, and cinnamon. Rub all over the chicken and underneath the skin. Cover and refrigerate at least 1 hour or up to overnight.
  2. Using a vegetable peeler, peel the lemon. Be careful not to remove the white pith. Squeeze the lemon to equal 2 tablespoons juice. (Reserve any remaining lemon or juice for another use). Set the peel aside, and combine the 2 tablespoons lemon juice with the chicken broth.
  3. Remove the chicken from the refrigerator and sprinkle with 1 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the chicken 3 to 4 minutes on each side. Remove the chicken from the skillet to a plate.
  4. Add the remaining 1 tablespoon oil to the skillet. Cook the onion and garlic 4 to 5 minutes or until tender. Add the olives, lemon peel, and browned chicken to the skillet. Pour the broth-lemon juice mixture over the top, and bring to a boil. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the chicken is done.

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