Slow Oven Moroccan Chicken Olive Tagine


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Slow Cooker Moroccan Chicken and Olive Tagine

Video taken from the channel: Abby Singh-Latulipe

2 pounds 8 boneless, skinless chicken thighs. 4 medium carrots, cut into 1-inch pieces. 1 medium yellow onion, chopped.

1/3 cup dried prunes, halved. 1/2 cup pitted green olives. 3 cloves garlic, chopped.

2 tablespoons all-purpose flour, or ap gf flour. 2 teaspoons paprika. 2 teaspoons ground. Directions: In a 4–6-quart slow cooker, combine the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper.

Instructions Place the chicken thighs in the bottom of the slow cooker insert. Heat a fry pan over a medium heat. Add the olive oil and onion, and fry. Chicken with Olives Tagine: A simple one-pan meal I’ve decided to make the Moroccan classic, Chicken with Olives Tagine. It’s an aromatic meal, flavored with turmeric, cumin, ginger, and preserved lemons, then it is cooked until the meat is tender and served over a bed of couscous.

Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. In a bowl, mix spices together and rub into chicken thighs, set aside. In large frying pan, heat the oil and lightly brown the chicken thighs. Add the remaining ingredients, except garnish, and cook 5 minutes.

Transfer to slow cooker and cook on LOW for 4 hours, until thighs are tender. Arrange the marinated chicken in the tagine, flesh-side down, and distribute the onions all around. Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat.

Give the tagine time to reach a simmer without peaking. Add oil to skillet or tagine cooker and heat on medium high to brown. Saute the spice rubbed chicken until they are lightly browned on all sides.

Slow cooker option Transfer chicken and remaining ingredients, except for the black olives, to a slow cooker and set to high. Cook for 3-4 hours. 2 teaspoons olive oil. 2 cups chopped onion (about 2 medium) 1 teaspoon minced peeled fresh ginger.

2 garlic cloves, minced. 1 cup fat-free, less-sodium chicken broth. 1/4 cup pitted green olives, halved (about 12) 2 teaspoons grated lemon rind.

1 (3-inch) cinnamon stick. 2 tablespoons chopped fresh cilantro. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.

Add chicken stock & gradually mix in flour or cornflour until well mixed &.

List of related literature:

Prep time: 10–12 min • Cook time: 35–40 min • Yield:6 servings Ingredients Directions 3 tablespoons olive oil 1 tablespoon peeled and finely 1 In a large skillet, heat the oil over medium-low heat.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
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Reduce the heat to medium, cover, and simmer, stirring occasionally to ensure the chicken does not stick, for 45 minutes.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
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Add the remaining 1 tablespoon oil and the shallots to the pan and cook, stirring, 1 minute.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
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by Sara Moulton
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In a large ovenproof skillet cook chicken and garlic cloves in hot oil over medium-high heat about 4 minutes or until chicken is light brown, turning chicken and stirring garlic cloves once.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

2 Cover the tagine, set over medium-low heat, and cook without disturbing for 45 minutes, or until the chicken is tender.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Heat oil in a 3-quart heavy pan over medium high heat, add garlic, and sauté for 1 to 2 minutes.

“Fine Haitian Cuisine” by Mona Cassion Ménager
from Fine Haitian Cuisine
by Mona Cassion Ménager
Educa Vision, 2005

Place the onions, chicken broth, tomatoes, spice mix, coconut oil, garlic, ginger, and salt in a 4-quart (or larger) slow cooker.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Add the chicken pieces, skin side down, to the pan and sauté over medium heat until thoroughly browned, at least 10 minutes.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Add the tomatoes, mushrooms, parsley, thyme, and wine and cook for 10 minutes longer or until chicken is cooked through.

“Transcend: Nine Steps to Living Well Forever” by Ray Kurzweil, Terry Grossman
from Transcend: Nine Steps to Living Well Forever
by Ray Kurzweil, Terry Grossman
Rodale Books, 2010

When the oil is shimmering, add the chicken pieces and brown both sides in batches, approximately 3 to 4 minutes per side, being careful not to overcrowd the pot.

“The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker” by Tisha Gonda Domingo, Jorell Domingo, Jeannie E. Celestial, Art Swenson, Romeo Roque-Nido, Jaymar Cabebe, Dianne Que, Nancy Cho
from The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker
by Tisha Gonda Domingo, Jorell Domingo, et. al.
Rocketships & Wonderment, 2020

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • Hi mam am Abid Hussain frome Pakistan I just for you watching yours video and best coking
    My wathsapp number
    And more information cookies

  • Adorei, fiz e ficou uma delícia! No final acrescentei duas gemas de ovo ao molho, como num fricassé. Ficou muito bom!! Obrigada Alia, é um prazer aprender consigo. Um grande abraço desde Lisboa!!

  • ارجوا منكم المشاركة في القناة للاكلات العصرية و التقليدية والحلويات قناة ولا اروع لن تندموا خاصتا اخواني واخواتي في المغرب وشكر مقدما

  • I’am Moroccan myselfes but was born in the Netherlands. The Tajin is really an amazing way to cook al kind of meals. That can be with fish, meat or even vegetarian. With rice, cooscoos or even potato. And of course don’t forget the traditional “Ras el Hanout” which consist of at least twenty of the most important herbs and spices. Through those herbs and spices your mouth will make a journey of all kinds of smells and flavors. If you have never eaten that, I would say go to a Moroccan toko and get the ingredients and cook a delicious Moroccan tagine. Enjoy your meal:)

  • I used to think cuisines outside of India, do not use much spices. But this way of cooking looks very familiar to me, and I know I am going to cook it. Thanks for sharing your recipe!

  • Love your presentaties, but Please do wash the chicken wel before use. Maroccans do that too. And i know that for sure becauce i am one.

  • Good stuff…had Moroccan food before and loved it…I will try to make this during this house arrest…….
    ooops I meant the stay home order.

  • moroccan food is the best in the world, we just lack some propaganda:), i will rank moroccan food is first then middle eastern then italian third

  • Any tips on how to not cracking the tajin itself, maybe just shit tajin from uk, not the first time I break one by heat, I suppose.

  • Moroccans are the loveliest people on the planet earth. I know I am biased, because my wife is Moroccan. I also know I tell the truth.

  • I love Moroccan food! My wife just gave me a ceramic Tagine for Christmas and Moroccan cook book. Found your channel when looking for further instruction and it’s perfect. Thank you!

  • You should call it north maghrebin tagine because algeria tunisia and morrocan they call it zitoune tagine with chicken and fraiche limon first
    Cinnamon + turmeric + saffran + salt + pepper a little water a chicken inside mixture with ingredients a hot oil pot cooked chicken for 5 mn take it out another clean pot 2table spoon oil onions + garlic till cooked add chicken stoke add 1 litres water till boil add sliced carrots 7mn end add green olives 4 mn put the chicken back with a sauce inside a fraiche limon sliced inside this how we cook it in algeria

  • congratulation, i’m Moroccan and i garantee that you maid this tajine as a person who’s living for a long time in Morocco hahaha, our food is delicious, try البسطيلة it’s very delicious too

  • I cooked a Tagine of chicken two days ago. I used a slightly different recipe and it turned out just ok. This recipe looks more like something my Wife would like.

  • Hi Alia, love your videos! I can barely cook but I can always make fantastic meals with your help! Could you please let us know the name of the music you used in this video? I would love to play it while I cook! Thanks!

  • Sorry to say, I tried to cook, but totally disappointed! Tooooooo much water. It takes much more time to evaporate it now….. Waiting

  • this is almost the same as Burmese and Indian’s chicken curry recipes but instead of olive and lemon juices…they added yogurt and tomato base, of coz the eastern version is more gravy than the Morocco version.

  • I’ve purchased at least 4 tagines in 3 months and all have broken lol I was making this recipe and unfortunately couldn’t continue as the tagine broke and it spilled everywhere. I’m going to try a casserole pan instead.

  • I am NOT a cook but enjoy watching others cook, however, maybe she should have washed or at least have rinsed the chicken before she started to cook it. Note to self: remind me to never eat at her house.

  • 3:43 When you are not quite sure how to pronounce “Tagine” and end up giving it a French twist.

    5:55 When someone actually corrects you

  • Am Moroccan and this lady make our tajine looks different and not easy to make hhhhh anyway welcome to Morocco to try the real Moroccan food

  • I’ve already tried Tagine when I went to Morocco last summer, it was very tasty, I even brought a small Tagine with me back home. Thank you for the video, I’ll try your steps and let you know the result… I tried all your famous meals like Koskos, harira and other ones I can’t remember. That trip was one of my best trips ever. I hope you add other Moroccan meals in future….Thank you

  • Omg! As a Moroccan, I can say this is not a Tagine, too much oil, you never touch the meat after it cook unless when you present it, oils in the end what the hell!!!