A Moroccan classic. The mixture of spices is rich, complex, and delightful. Serve with the traditional couscous for a fabulous meal with an ethnic flair.
1 lb potatoes ((paleo diet: sweet potatoes) Peeled and sliced thin. Place in water to prevent browning until ready. )
Categories
Main dish
Cuisine
Moroccan
Steps
Peel and slice potatoes 1/4" thick. Place potatoes in water to avoid browning while you cook the chicken in tagine.
On the bottom of the tagine dish place the onions, carrots, tomatoes, and garlic. Place chicken pieces on top and season with the spices. Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly 1 cup of water.
Cover and cook over medium heat for about 1 hour. Check for doneness. The chicken should be tender and have an internal temperature of 165°F. You may have to remove some liquid as you go with a baster or ladle if it starts to run over the sides of the tagine base.
Drain potatoes and add them to the top of the tagine forming a circle. Cover and continue to cook for another 20 minutes until the potatoes are soft. Add the peas and cook for an additional 5 minutes uncovered.
Serve with couscous or rice.
Nutitrion
Serving Size: 1 serving
Calories: 349 kcal
Carbohydrates: 15 g
Protein: 23 g
Fat: 21 g
Saturated Fat: 5 g
Cholesterol: 81 mg
Sodium: 504 mg
Sugar: 3 g
Reviews
Jen on 2026-01-27 (5 stars): I've heard of tagine but never had the opportunity to try it. I've always wanted to try it, and this recipe was so easy to follow and it came out delicous!
Carole on 2020-04-30 (5 stars): hi Analida: i'm giving this 5 stars and i haven't made it yet because i'm sure it will be fantastic (making it Sunday) I asked my daughter what she wanted me to make for her birthday dinner (we're on "stay at home" here in NJ and the restaurants are closed) She said she wanted me to make the Moroccan saffron Chicken (your recipe) I've made it before and it was delicious! but when i googled Moroccan Chicken to get the recipe, i came across this one so i'm going to try it. One question though and it may sound dumb but when you say 1 tsp curry you mean curry powder correct ?
Crystal on 2020-03-04 (5 stars): Thank you for this amazing recipe Analida! I purchased a tagine and didn’t know where to start. Your instructions and comments about a tagine were a lovely addition to this delicious recipe. It came together simply and I served the meal to my family right out of the dish. Can’t wait to try more recipes!
Michele Maddox on 2019-12-27 (4 stars): I tried the dish for my Christmas feast and loved it, however, I found it needed 2 adjustments. The flavor of the broth was bland in my opinion, so I added about 3 - 4 tablespoons of chicken soup base and more of the spices. That helped significantly. Also, it took nearly an additional hour for the chicken to be fully cooked as well as the yams. I had probably put about 10 chicken thighs in ( 3 1/2 lbs) and about another 1/4 of thin sliced yams, which should not have added a full hour, but did. In the end it was delicious. The yams were a very interesting element! Thanks for a wonderful recipe!
Philip Tuley on 2019-08-01 (3 stars): You might want to label this as an introduction recipe. I've lived with this dish for decades, probably over half my life, thanks to my fellow Muslims from Morocco, and your friend is right, spicing varies greatly, with yours on the simple side. My favorite recipe does not include chili powder or curry powder but rather relies on peppers, cumin, turmeric, cilantro, allspice, pepper, ginger, cinnamon, paprika, and a bit of savory flakes, as well, of course, as garlic, salt, and plenty of olive oil. Other ingredients include parsnips, pitted prunes or apricots, and other roots like carrots, though that seems to be a more Western approach, as are sweet potatoes. I eschew regular potatoes in favor of the parsnip. This can be eaten as a stew, with pitas, or served on couscous.
I am glad to see this tradition expand further into our kitchens in the West. As a former chef, anything we can do to help bridge cultural gaps is wonderful.
Zoe on 2019-05-11 (5 stars): Thank you, just ate it and it was lovely!! Next time I might put a little bit of cornflour to thicken it a bit. We had it with rice and sundried tomato bread 😋. Thank you!
