- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 teaspoon ground ginger
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon “Ras El Hanout” Moroccan Tagine spices (optional but highly recommended)
- 3 pounds chicken parts, skin removed (breasts, thighs or both)
- 2 tablespoons olive oil
- 2 medium onions ( 1 1/2 finely chopped & 1/2 thinly sliced)
- 3 big carrots, cut in 4 pieces each
- 1 cup fresh green peas
- 1 tablespoon minced fresh garlic
- 2 large Yukon gold potatoes, cut into 1-inch chunks (optional)
- 1/2 cup green olives
- 1 preserved lemon, cut into 8 wedges
- 4 tablespoons chopped fresh cilantro, divided
- 4 tablespoons chopped fresh parsley, divided
- Mix all the spices together, combine them with the finely chopped onion and rub the chicken with with this mixture. Cover, refrigerate and let it marinate 3 to 4 hours. Take the marinated chicken out of the fridge an hour before cooking it.
- Add olive oil, minced garlic, preserved lemon wedges, chopped parsley and cilantro to the chicken and transfer this mix to a very hot Tagine or Dutch oven – I simply put my empty tagine in the oven while it’s preheating. This step is optional but highly recommended, as it gets the chicken searing process started immediately, as soon as it touches the hot tagine and enhances the aromatic flavor of all the spices and herbs.
- Arrange your vegetables and green olives, drizzle
some olive oil and scatter some cilantro leaves on top.
- Cover Tagine and bake on 350 F, for one hour or until the chicken is cooked through and carrots are fork tender. Serve with white rice.