Fast chicken tagine
Fast chicken tagine features juicy chicken thighs marinated with spices, combined with sautéed onions, garlic, lemon, almonds, and olives, simmered in savory gravy. This easy recipe delivers the comforting and aromatic flavours of Moroccan cuisine in a short time.
Cook time 30 min
Prep time 10 min
Ingredients:
12 chicken thighs2 tbsp spice mix
2 tbsp olive oil
1 onion
2 garlic cloves
1 lemon
1/2 cup almonds
1/2 cup olives
1 cup chicken gravy
Fast chicken tagine is a delicious and aromatic dish that combines succulent chicken thighs with a blend of spices, citrus, and savory ingredients. This recipe is perfect for a quick weeknight dinner, offering a taste of traditional Moroccan cuisine that's both easy to prepare and bursting with flavor.
Instructions:
- Pat the chicken thighs dry with paper towels. This helps in achieving a better sear.
- In a large bowl, rub the chicken thighs with the 2 tbsp of spice mix. Ensure that each thigh is evenly coated with the spices. Set aside.
- Heat 2 tbsp of olive oil in a large, heavy-bottomed skillet or tagine pot over medium-high heat.
- Once the oil is hot, add the chicken thighs in batches, skin-side down, and sear them until they are golden brown and crispy, about 4-5 minutes per side. Transfer the seared chicken to a plate and set aside.
- In the same skillet, add the finely chopped onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Return the seared chicken thighs to the skillet, nestling them among the sautéed onions and garlic.
- Add the thinly sliced lemon, toasted almonds, and pitted olives to the skillet.
- Pour the 1 cup of chicken gravy over the mixture, ensuring that the chicken thighs are partially submerged in the liquid.
- Reduce the heat to low, cover the skillet or tagine pot with a lid, and let it simmer gently for 25-30 minutes. Ensure the chicken is cooked through and tender, with the spices mingling well with all the ingredients.
- If the sauce is too thick, you can add a splash of water or more chicken gravy. If it’s too thin, let it simmer uncovered for a few more minutes to reduce.
- Taste and adjust the seasoning if necessary, adding salt and pepper as desired.
- Serve the chicken tagine hot, garnished with additional toasted almonds and a few fresh herb sprigs if you like.
- This dish pairs well with couscous, rice, or flatbread. Enjoy!
This fast chicken tagine marries the vibrant, aromatic flavors of Moroccan cuisine with the ease and convenience of a quick recipe. With the right ingredients and a few simple steps, you can bring a delightful and exotic dish to your table that will impress family and friends alike.
Fast chicken tagine FAQ:
Simmer the chicken tagine covered on low heat for 25-30 minutes. This allows the flavors to meld and ensures the chicken is cooked through and tender.
If you don't have chicken gravy, you can substitute it with low-sodium chicken broth or homemade chicken stock for a similar flavor and moisture.
The chicken is done when it is no longer pink inside, the juices run clear, and it reaches an internal temperature of at least 165°F (74°C).
Yes, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Use a large, heavy-bottomed skillet or a tagine pot to ensure even cooking and enough space for all the ingredients.
Cooking Tips:
- Use bone-in, skin-on chicken thighs for the best flavor and tenderness.
- Toast the almonds lightly before adding them to the dish for extra depth of flavor.
- Marinate the chicken with the spice mix for at least 30 minutes to enhance the flavors.
- Zest the lemon before juicing it to use the zest for additional flavor in the tagine.
- Serve the tagine with couscous, quinoa, or rice to soak up the delicious sauce.
Nutrition Facts
4 ServingsCalories 830kcal
Protein 55g
Carbohydrates 15g
Fiber 3.94g
Sugar 3.82g
Fat 70g
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