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Loading...A fragrant Moroccan braise of bone-in chicken simmered with toasted almonds, warm spices, and fresh herbs under a tight-fitting lid that locks in steam and concentrates flavor. The almonds soften in the sauce, adding buttery richness to every spoonful, while saffron and cinnamon create that signature warm-sweet aroma.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 to 6 servings
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 34 gFat
- 7 gSaturated Fat
- 16 gCarbs
- 5 gFiber
- 7 gSugar
- 42 gProtein
- 720 mgSodium
- 780 mgPotassium
- 135 mgCalcium
- 4 mgIron
- 16 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the marinade
- 1 whole chicken (3.5 to 4 lb), cut into 8 pieces, skin on
- 1 large yellow onion, finely grated
- 4 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp saffron threads, crumbled
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp olive oil
For the tagine
- 1 large yellow onion, halved and thinly sliced
- 1 cup blanched whole almonds
- 1 cinnamon stick
- 1 preserved lemon, pulp discarded, peel thinly sliced (optional)
- 2/3 cup low-sodium chicken stock
- 1 tbsp honey
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh flat-leaf parsley
- Extra chopped cilantro and toasted sliced almonds, for garnish
Directions
- Marinate the chicken: In a large bowl, combine the chicken pieces with the grated onion, garlic, ginger, cinnamon, turmeric, saffron, salt, pepper, and olive oil. Massage the marinade into the meat, cover, and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
- Toast the almonds: Place the blanched almonds in a dry skillet over medium heat. Toast, stirring constantly, until pale golden and fragrant, about 4 to 5 minutes. Transfer immediately to a plate to stop the cooking.
- Build the base: In the base of a clay tagine or a heavy Dutch oven, spread the sliced onions and lay the cinnamon stick across the center. Arrange the marinated chicken pieces on top, skin side up, and scatter the toasted almonds evenly over and around the chicken.
- Add the preserved lemon peel now if using, then drizzle the chicken stock and honey around the edges of the pot (avoid pouring directly on the chicken skin to keep it from washing away).
- Cover tightly with the tagine lid or Dutch oven lid and place over medium-low heat. If using a clay tagine, set it on a heat diffuser to prevent cracking. Cook undisturbed for 50 minutes, resisting the urge to lift the lid.
- After 50 minutes, check doneness: the chicken should pull easily from the bone and the sauce should be reduced to a glossy, spoon-coating consistency. If the sauce is thin, simmer uncovered for 5 to 10 more minutes.
- Stir in the chopped cilantro and parsley, taste and adjust salt. Let the tagine rest off the heat, covered, for 5 minutes so the juices settle.
- Serve directly from the tagine or transfer to a shallow platter, spooning the almond-studded sauce over each portion. Garnish with extra cilantro and toasted sliced almonds, and offer warm couscous or crusty Moroccan bread alongside.
Cook’s Notes
- Always toast the almonds separately in a dry skillet; cooking them directly in the tagine tends to soften them without developing their nutty flavor.
- Bone-in, skin-on chicken thighs and legs stay juiciest during the long, gentle braise; avoid boneless breasts which turn stringy.
- Use a heat diffuser under clay tagines on gas or electric burners to prevent thermal shock and cracking.
- If a preserved lemon is unavailable, stir in 1 tablespoon of fresh lemon juice and 1 teaspoon of grated lemon zest at the end for brightness.
- The tagine tastes even better the next day; store covered in the refrigerator and gently reheat with a splash of stock.
