Moroccan Chicken Tagine with Homemade Fries
Looking for a flavorful and exotic dish? Try my Moroccan Chicken Tagine Recipe. With a perfect blend of spices, french fries and fried chicken!
Servings: 2
Ingredients
- 2 large potatoes peeled and cut into strips
- 2 chicken legs or pieces
- 3 cups warm or cold water
- 2 tbsp parsley and coriander mix finely chopped
- 1/2 preserved lemon
- 3 tbsp vegetable oil plus more for frying
- 4 garlic cloves minced or thinly sliced
- 1/8 tsp black pepper
- 1/2 tsp turmeric powder
- green olives optional
Instructions
- Peel and slice the potatoes into strips then soak them in water and a pinch of salt and place them aside.
- Remove the the flesh of the preserved lemon then place it in a mortar with garlic, parsley and coriander. Mince them until they combine well. Place the preserved lemon skin aside.
- Massage the mixture into the chicken thighs, then place them in a tagine or a thin pot with the skin side facing down. Add to them black pepper, a pinch of salt, turmeric, vegetable oil, and 3 cups of water.
- Put on the lid, and let the chicken for 30 to 40 minutes or until it's done over very low heat.
- When the chicken is almost done, drain the portato strips and dry them using kichen towel. Place the skillet with oil aside because you will need it later.
- Heat 1 inch of vegetable oil in a large skillet then fry in it the potato strips until they start to become golden. Drain them and place them aside.
- Once the chicken is done, add to it the preserved lemon and continue to cook it uncovered until the water evaportes and few tablespoons of sauce is left.
- Heat the skillet with oil again over medium heat. Drain the chicken thighs from the sauce, then gently place them in the hot oil and fry them for 2 to 3 minutes until they become golden brown on each side.
- Gently drain the chicken thighs and add them back to the tagine on top of the sauce.
- Sprinkle the fries on top of the chicken, then serve it hot with some bread and enjoy!
Notes
- With this tagine you can use any chicken pieces you want, but I highly recommand you don't use chicken breasts because they tend to take a longer time to cook, and can be a bit dry. If you still want to use them, it's better to slice the chicken breasts into thick rounds, this will make them cook quicker, and soak up the flavors.
- I know you'll want to serve this tagine on it's own or steamed rice, but I highly recommand you try it with moroccan bread first, it might change your life.
- This recipe doesn't really work in a pot or a pan. You can try it regardless, but the taste you'll get when you can cook it in a tagine or a thin pan will be completely different.