Tagine with Shredded Chicken and Raisins

 Moroccan Tagine with Shredded Chicken and Raisins Recipe:


- 1 whole chicken, cut into pieces

- 1 onion, finely chopped

- 3 cloves of garlic, minced

- 2 tablespoons olive oil

- 1 teaspoon ground ginger

- 1 teaspoon ground turmeric

- 1 teaspoon ground cinnamon

- 1 teaspoon ground cumin

- 1 teaspoon paprika

- 1/2 teaspoon ground black pepper

- 1/2 teaspoon salt (adjust to taste)

- 1 cup raisins

- 1/4 cup chopped fresh cilantro

- 1/4 cup chopped fresh parsley

- 2 cups chicken broth

- Juice of 1 lemon

- Preserved lemon slices (optional)


1. Heat olive oil in a large tagine or a deep, heavy-bottomed pot over medium heat.

2. Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant.

3. Add the chicken pieces to the pot and cook until they are browned on all sides. Remove the chicken from the pot and set it aside.

4. In the same pot, add the ground ginger, turmeric, cinnamon, cumin, paprika, black pepper, and salt. Stir the spices into the onion and garlic mixture, allowing them to release their flavors for about a minute.

5. Return the chicken pieces to the pot and add the raisins, fresh cilantro, and parsley. Mix everything together to coat the chicken with the spices and herbs.

6. Pour in the chicken broth and lemon juice. Stir well to combine all the ingredients.

7. Cover the pot and let the tagine simmer over low heat for about 45 minutes to 1 hour, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.

8. Taste and adjust the seasoning if needed. If desired, add preserved lemon slices to the tagine for extra tanginess.

9. Serve the Moroccan tagine hot with couscous or crusty bread. Garnish with additional fresh herbs, if desired.

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