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Moroccan Chicken Tagine with Olives and Clementines Recipe

Moroccan · Main course · 80 min total

A fragrant and flavorful Moroccan stew featuring tender chicken, briny olives, and sweet clementines, slow-cooked with aromatic spices.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into 8 pieces
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon saffron threads, crumbled
• 1 cup chicken broth
• 1/2 cup green olives, pitted
• 2 clementines, peeled and segmented, plus zest of 1 clementine
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Season chicken pieces with salt and pepper. In a large tagine or heavy pot, heat olive oil over medium-high heat. Brown chicken in batches until golden on all sides, about 5 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add onions and cook until softened, about 5 minutes. Add garlic, ginger, cumin, cinnamon, turmeric, paprika, and saffron. Cook for 1 minute until fragrant.
3. Return chicken to the pot. Add chicken broth, olives, clementine zest, and half of the clementine segments. Bring to a simmer.
4. Cover and cook over low heat for 45-50 minutes, until chicken is tender and cooked through. Stir occasionally and add a little water if needed.
5. Stir in remaining clementine segments. Adjust seasoning with salt and pepper. Garnish with fresh cilantro. Serve hot with couscous or crusty bread.

Tips

• For best flavor, use a traditional tagine or a heavy-bottomed pot with a tight-fitting lid.
• Can be made ahead and reheated; flavors deepen overnight.
• Serve with couscous, rice, or crusty bread to soak up the sauce.

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