A new twist on a classic dish, this Skillet Moroccan Chicken Tajine no longer takes hours to make, but retains all the original delicious layers of flavors. (Pin this now using the little pin button I added to the top of every post, just for your convenience!)
I first noticed a recipe of Moroccan Chicken Tajine on Food Network that looked mouthwatering. I literally couldn’t stop thinking about this chicken dish! But, let’s be real, anything that needs to marinade for 24 hours doesn’t happen too often in my life. So, I took similar ingredients and cooked it up my way, in a skillet, crispy style.
And whoa. Just whoa. It. Is. So. Good.
It has cumin, ginger, lemon, Mediterranean olives and saffron all working to create this taste that’s like nothing else. The flavor is so savory and deep, I’m getting hungry just writing about it. I’ll admit, I haven’t used saffron in a recipe before, and I’ve been a little chicken to include it here because it’s an expensive ingredient, and sometimes hard to locate. After scouring several stores and online I found paying around $12-$13 for 2 grams is about the best pricing you’ll see around. That should last you a while because luckily a little goes a long way. I found a beautiful tin of Spanish Saffron HERE.
Pair this up with some cauliflower rice, because you’ll need something to get all that sauce into your mouth. It is creamy and dreamy.
And, as long as we’re being real around here, I’ve never been to Morocco, and I’ve never tasted someone else’s Chicken Tajine. But I will say this is really, really delicious and satisfying. Layers of flavors, where I was really looking forward to every mouthful.
I hope you enjoy it as much as I did!
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- ½ C arrow root powder
- 1 tsp cumin
- 1 tsp ground ginger
- ½ tsp paprika (not smoked)
- 1 tsp salt
- 2 T ghee or avocado oil
- 1½ - 2 lb chicken thighs*
- 1 large onion, thinly sliced
- 1 - 2 lemons, thinly sliced
- 1 garlic clove, pressed
- 2 C chicken broth
- ¼ tsp saffron
- handful of Mediterranean/Greek pitless olives
- handful of cilantro, finely chopped
- Preheat oven to 350 deg F.
- In a large cast iron skillet (or skillet that is oven safe) over medium-high heat warm ghee or oil.
- Combine arrow root powder, cumin, ginger, paprika, salt and pepper in a shallow dish.
- Dredge both sides of the chicken thighs in the spices and place in the skillet to brown. Cook on each side for approximately 3 minutes, not long enough to cook through, but to get nice and crispy brown on each side. Remove chicken from skillet.
- In the same skillet cook onions until they become translucent and golden brown 5-10 minutes.
- Stir in the lemon slices and garlic and allow to cook until garlic becomes fragrant.
- Stir in the chicken broth, scraping the bottom of the pan to release all the brown bits of flavor.
- Add the saffron and allow broth to come to a boil, then turn the heat down and let the broth simmer to reduce slightly for 5-10 minutes.
- Add chicken back to the pan and spoon the broth, onions and lemon on top of the chicken. Add the olives to the pan. Put the pan in the oven and bake for 40 - 45 minutes. Remove from the oven when the chicken is crispy on the outside and chicken is cooked throughout. Spoon the sauce over the chicken.
- Top and garnish chicken with chopped cilantro.
- *You can use just about any type of chicken in this recipe. With skin and bone-in will make a wonderfully crispy dish. This works really well with boneless, skinless as well (like pictured), the outside still is somewhat crispy and it's easier to eat without the bones.