Save to Pinterest This North African dish features chicken gently simmered in a tangy sauce with classic Moroccan spices such as cumin, coriander, cinnamon, ginger, and paprika. Tender vegetables—carrots, onions, and bell pepper—mingle with green olives and optional preserved lemon for brightness. After slow-cooking, a burst of harissa paste is stirred in, adding smoky heat and depth. The final touch of fresh herbs and toasted almonds creates layers of flavor and texture. Enjoy with couscous or rustic bread for a satisfying, aromatic main course.
This Moroccan Chicken Tagine with Harissa brings together everything I adore about North African cooking: tender chicken, bold spices, comforting vegetables, and a punchy harissa paste that warms you from the inside out. If you ever crave a one-pot meal that is as celebratory as it is soothing, this tagine is your answer.
I first made this tagine for a chilly autumn dinner party and the scent alone had neighbors peeking in with hopes of a plate. My family now requests it whenever we need something both festive and comforting.
Ingredients
- Chicken: Choose bone-in skinless thighs or drumsticks for extra tenderness and rich flavor
- Olive oil: Helps spices cling and delivers authentic richness
- Ground cumin: Adds earthy warmth and depth to the base
- Ground coriander: Brightens the blend with citrus notes
- Ground cinnamon: Infuses subtle sweetness and a signature Moroccan touch
- Ground ginger: Lends light spice and balances the savory elements
- Sweet paprika: Offers a gentle smokiness without overpowering heat
- Ground turmeric: Provides beautiful golden color and mild bitterness
- Cayenne pepper: Optional for those who crave extra heat
- Salt: Enhances all the layers of flavor
- Black pepper: Gives gentle, rounded spice
- Onions: Choose firm, golden onions for a sweet foundation
- Garlic: Fresh garlic brings aromatic sharpness
- Carrots: Opt for large, sweet carrots for color and gentle sweetness
- Red bell pepper: Adds juicy crunch and vibrant color
- Canned chopped tomatoes: Use a good quality brand with low acidity for a lush sauce
- Green olives: Pitted olives offer briny balance and authentic flavor
- Preserved lemon: Traditional ingredient for zingy brightness
- Chicken stock: Go for homemade or low-sodium for clean flavor
- Harissa paste: The star for spicy kick find a brand with clean, simple ingredients
- Cilantro or parsley: Fresh herbs lift the entire dish before serving
- Toasted slivered almonds: Optional for crunch and nutty notes
Instructions
- Marinate the Chicken:
- Combine chicken pieces with olive oil and all ground spices including salt and pepper in a large bowl. Work the mixture into the meat well and let sit at least 15 minutes or up to overnight in the fridge for intense flavor to develop
- Brown the Chicken:
- Heat a large heavy-bottomed pot or traditional tagine over medium-high. Place marinated chicken inside and brown on all sides about five minutes turning regularly for thorough coloring. Transfer the chicken to a plate when done
- Sauté the Aromatics:
- Add onions to the same pot reduce heat to medium. Stir constantly for five minutes until the onions turn soft and translucent this will form the base of your sauce. Add minced garlic carrots and sliced red bell pepper next and stir well for three more minutes to develop natural sweetness
- Build the Stew:
- Layer in chopped tomatoes then return chicken to the pot making sure each piece nestles into the vegetable bed. Pour in chicken stock scatter olives and preserved lemon on top. Let everything come gently to a simmer so liquid starts bubbling softly
- Slow Cook to Tender Perfection:
- Cover tightly and cook gently over very low heat for one hour. The slow simmer allows flavors to marry and chicken to become tender and fall from the bone
- Finish with Harissa:
- Stir harissa paste into the stew at the end uncover pot and let it simmer for five to ten minutes. Taste and adjust seasoning if needed. The final simmer thickens the sauce and lets harissa shine through
- Garnish for Serving:
- Transfer tagine to serving bowls and top generously with fresh cilantro or parsley and toasted almonds for that crunchy contrast
Save to Pinterest I have a soft spot for preserved lemon its punchy citrus note always reminds me of summer visits to my aunt who stews them into all her sauces The dish feels like a celebration especially when the whole table gathers to tear into warm bread and scoop up the sauce
Storage Tips
Store leftover tagine in an airtight container in the refrigerator for up to four days. Reheat gently on low so the chicken stays moist. Freeze in single servings for easy lunches I freeze portions in zip-top bags so they thaw quickly in hot water
Ingredient Substitutions
No chicken substitute with chickpeas or diced eggplant for a tasty vegetarian twist. If harissa is too spicy try mild chili paste with a bit of tomato concentrate. Lemon zest and a splash of vinegar mimic preserved lemon’s brightness
Serving Suggestions
Pile the tagine on fluffy couscous or spoon over rice so all the flavorful sauce gets absorbed. Serve with crusty bread for scooping I like a simple cucumber salad dressed with lemon to balance the richness. Top with extra herbs and almonds for color and crunch
Cultural Context
Chicken tagine is a staple of Moroccan family gatherings and festive tables. Each household uses a slightly different spice mix. Harissa gives this version a distinct North African edge that is both fiery and earthy I learned the method watching street cooks layer spice after spice so trust the process and enjoy the aromas
Seasonal Adaptations
Swap winter root vegetables like parsnip or squash in colder months Try fresh peas or zucchini in summer for a lighter version Add dried apricots for a subtle touch of sweetness and color
Success Stories
Friends who thought they hated olives always ask for seconds after tasting this tagine. The blend of spices transforms simple chicken into something unforgettable Guests tend to sneak back into the kitchen for leftovers the next day
Save to Pinterest When I make this tagine for a crowd the only sounds after the first bites are happy sighs and the clink of bread in sauce even picky eaters fall for its bold sweetness and tang
Recipe Help & Support
- → Can I use boneless chicken instead?
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Yes, boneless chicken can be used, but bone-in pieces add more flavor and keep the meat tender during slow cooking.
- → How spicy is harissa paste?
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Harissa paste has a moderate kick; adjust the amount to your taste or add cayenne for extra heat if desired.
- → What serves well with this dish?
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Couscous or crusty bread make for excellent accompaniments, soaking up the rich sauce and flavors.
- → Can I make this vegetarian?
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Yes, substitute chicken with chickpeas and vegetables such as eggplant or zucchini for a hearty plant-based version.
- → Is preserved lemon necessary?
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Preserved lemon offers authentic Moroccan tang but is optional; the dish remains flavorful without it.
