Moroccan Chicken Tajine – 45-Minute Recipe
A fragrant Moroccan chicken tajine that blends warm spices, sweet raisins, and toasted almonds for a comforting one‑pot dinner ready in about half an hour.
Recipe by Kookstudio Breda· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- a pinch salt
- a pinch turmeric
- a pinch pepper
- a pinch ginger
- 3 garlic
- a pinch saffron threads
- a little water
- a pinch coriander
- a pinch cinnamon
- 1 1/10 lb chicken
- 1 onion
- 2 tbsp oil
- 1 4/5 oz raisins
- 1 tbsp honey
- 1 1/10 oz sliced almonds
Instructions
- 1In a small bowl, combine a pinch of salt, a pinch of turmeric, a pinch of pepper, a pinch of ginger, the minced garlic, a pinch of saffron threads, a splash of water (about 2 tbsp), a pinch of coriander, and a pinch of cinnamon. Stir to form a smooth paste.
- 2Cut the chicken into bite‑size pieces (if not already) and toss them in the spice paste until evenly coated. Let the chicken marinate at room temperature for 10 minutes.
- 3While the chicken marinates, peel the onion and slice it into thin rings. Set aside.
- 4Heat 2 tbsp of oil in a heavy‑bottomed pot or traditional tajine over medium heat (approximately 356°F/350°F). Add the onion rings and sauté for 3–4 minutes, until they soften and become translucent.
- 5Add the marinated chicken pieces to the pot, spreading them over the onions. Cook, stirring occasionally, for about 5 minutes until the chicken is lightly browned on all sides.
- 6Sprinkle the raisins over the mixture, drizzle the honey, and add an additional pinch of cinnamon. Stir gently to combine the flavors.
- 7Reduce the heat to low, cover the pot with a tight‑fitting lid, and simmer for 20 minutes. Check after 15 minutes; the chicken should be tender and the sauce beginning to thicken.
- 8Uncover the pot, taste, and adjust seasoning if needed. Continue cooking uncovered for another 5 minutes to allow the sauce to reduce to a glossy coating.
- 9Meanwhile, in a small dry skillet over medium‑high heat, toast the sliced almonds for 2–3 minutes, shaking the pan frequently, until they turn golden and fragrant. Set aside.
- 10Remove the tajine from heat, transfer the chicken to a serving dish, and garnish with the toasted almonds.
- 11Serve hot, accompanied by couscous or crusty bread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate briefly
Let the chicken sit in the spice paste at room temperature for 10 minutes before cooking.
Toast almonds separately
Toast sliced almonds in a dry skillet for 2–3 minutes until golden, then set aside for garnish.
Finish with a glaze
After simmering covered for 20 minutes, uncover and cook 5 more minutes to let the sauce reduce to a glossy coating.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Moroccan Chicken Tajine?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Moroccan Chicken Tajine recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Moroccan Chicken Tajine recipe come from?
- It was shared by Kookstudio Breda on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.