Embark on a culinary voyage to the heart of Morocco with our Saffron Chicken Tagine recipe. Tagine, the quintessential Moroccan dish, is as rich in history as it is in flavour. Named after the earthenware pot it's traditionally cooked in, tagine has been a staple in Moroccan households for centuries, known for its ability to blend and enhance the complex flavours of spices and ingredients.

In this recipe, we celebrate the harmony of Moroccan cuisine by featuring Ras el Hanout with Saffron - a spice blend that encapsulates the essence of Moroccan markets. Each ingredient in Ras el Hanout is carefully selected to create a melody of flavours, with saffron adding a luxurious and distinctive aroma. This exotic blend, combined with tender chicken, tangy lemons, and olives, creates a symphony of tastes that transport you to the winding alleys and vibrant bazaars of Morocco.

Join us as we delve into the art of making Saffron Chicken Tagine, a dish that promises not just a meal, but an experience of the rich and colourful Moroccan culinary landscape. Whether you're a seasoned chef or a curious food enthusiast, this recipe is your gateway to exploring the authentic and diverse flavours of Morocco.

Ingredients:

• Spring chicken, about 1.2 kg, cut into portion-sized pieces
• Olive oil, 30 ml
• Ras el Hanout with Saffron, 1 ½ tablespoons
• Small onions, 4-6 each
• Garlic cloves, 3, crushed
• Green olives, 100 g, pitted
• Lemons, 1 ½, cut into thick slices
• Canned artichokes, 2, drained and quartered
• Fresh parsley, 30 ml chopped, plus whole leaves for garnish

Preparation:

1. Season and Sear the Chicken:

   • Season chicken pieces with salt and ground black pepper.
   • Heat oil in a large skillet and sear the chicken on all sides. Set aside.

2. Create the Flavorful Base:

   • In the same skillet, gently fry the onions for a few minutes.
   • Add garlic and Ras el Hanout with Saffron. Pour in 225 ml water and stir well.

3. Simmer the Chicken:

   • Return the chicken to the skillet, coating it in the sauce.
   • Bring to a boil, then simmer for about 30 minutes with a lid on.

4. Add the Final Touches:

   • Stir in olives, lemon slices, artichokes, and chopped parsley.
   • Let it simmer for an additional 15 minutes. Adjust seasoning to taste.

5. Serve with Elegance:

   • If the sauce is too liquid, let it reduce at a higher temperature.
   • Arrange the chicken and ingredients on a preheated platter or tagine.
   • Garnish with parsley leaves.

Checkout our other Saffron Recipes Here