Moroccan Chicken Tajine
A fragrant Moroccan chicken tajine that blends warm spices, sweet raisins, and toasted almonds for a comforting one‑pot dinner ready in about half an hour.
Maker: Kookstudio Breda
From: Facebook(view original)
Prep Time
15 min
Cook Time
30 min
Servings
Recipe details are AI-assisted from Kookstudio Breda. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- a pinch salt
- a pinch turmeric
- a pinch pepper
- a pinch ginger
- 3 garlic
- a pinch saffron threads
- a little water
- a pinch coriander
- a pinch cinnamon
- 1 1/10 lb chicken
- 1 onion
- 2 tbsp oil
- 1 4/5 oz raisins
- 1 tbsp honey
- 1 1/10 oz sliced almonds
Instructions
- 1In a small bowl, combine a pinch of salt, a pinch of turmeric, a pinch of pepper, a pinch of ginger, the minced garlic, a pinch of saffron threads, a splash of water (about 2 tbsp), a pinch of coriander, and a pinch of cinnamon. Stir to form a smooth paste.
- 2Cut the chicken into bite‑size pieces (if not already) and toss them in the spice paste until evenly coated. Let the chicken marinate at room temperature for 10 minutes.
- 3While the chicken marinates, peel the onion and slice it into thin rings. Set aside.
- 4Heat 2 tbsp of oil in a heavy‑bottomed pot or traditional tajine over medium heat (approximately 356°F/350°F). Add the onion rings and sauté for 3–4 minutes, until they soften and become translucent.
- 5Add the marinated chicken pieces to the pot, spreading them over the onions. Cook, stirring occasionally, for about 5 minutes until the chicken is lightly browned on all sides.
- 6Sprinkle the raisins over the mixture, drizzle the honey, and add an additional pinch of cinnamon. Stir gently to combine the flavors.
- 7Reduce the heat to low, cover the pot with a tight‑fitting lid, and simmer for 20 minutes. Check after 15 minutes; the chicken should be tender and the sauce beginning to thicken.
- 8Uncover the pot, taste, and adjust seasoning if needed. Continue cooking uncovered for another 5 minutes to allow the sauce to reduce to a glossy coating.
- 9Meanwhile, in a small dry skillet over medium‑high heat, toast the sliced almonds for 2–3 minutes, shaking the pan frequently, until they turn golden and fragrant. Set aside.
- 10Remove the tajine from heat, transfer the chicken to a serving dish, and garnish with the toasted almonds.
- 11Serve hot, accompanied by couscous or crusty bread.