The tagine is one of the most popular dishes in Morocco, and it is one of the dishes that people have known since ancient times, where the tagine was a bowl made of pottery in which meat and vegetables were placed.

Moroccan chicken tagine.


  • chopped whole chicken. 

  • Two grains of onions cut into wings. 

  • Two tablespoons of chopped coriander. 

  • A tablespoon and a half of chopped parsley. 

  • Three cloves of crushed garlic. 

  • Two teaspoons of ginger powder. 

  • A teaspoon of black pepper. 

  • A teaspoon of turmeric. 

  • Half a teaspoon of salt. 

  • A quarter of a teaspoon of saffron. 

  • A quarter cup of seedless green olives. 

  • A third of a cup of oil. 

  • A quarter cup of lemon juice. 

  • A quarter cup of raisins.

How to prepare it

  • Pour the lemon juice into a large bowl, then add the coriander, parsley, garlic, ginger, black pepper, turmeric, salt, and saffron, then mix the ingredients with a spoon until they overlap each other.

  • Clean and wash the chicken, then filter it from the water, put it in the mixture bowl, and stir it with your hands until it is well mixed with it.

  • Refrigerate the chicken, then leave it for 2 hours.

  • Pour the olive oil into the tagine, then take the chicken out of the refrigerator, line it in the tagine, and sprinkle onion wings around it.

  •  Add olives, raisins, and water, then cover the tagine with tin foil and put it on the stove.

  • Reduce the heat under the tagine, then leave it for a third of an hour on medium heat until its ingredients are soft.

  • Reduce the heat again until it becomes very quiet, then leave the tagine for an additional eighty minutes.

  • Lift the tagine from the fire, then remove the tin foil from it, and serve it to be eaten with saj bread.