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How to Make Moroccan Tagine Like in Marrakech: A Step-by-Step Culinary Journey
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How to Make Moroccan Tagine Like in Marrakech

There’s no dish more soulful and aromatic than a traditional Moroccan tagine. Slow-cooked in its iconic conical clay pot, the tagine is more than food—it’s an experience, a ritual, a story passed from generation to generation in the heart of Marrakech.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 5 People
Calories 500kcal
Cost 13

Equipment

  • 1 Traditional tagine pot
  • 1 Wooden spoon / Metal spoon
  • 1 Sharp knife
  • 1 Cooking brush (optional for oil)

Ingredients

  • 1 whole chicken, cut into pieces (or 1.5 kg chicken thighs)
  • 2 preserved lemons, quartered
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 cup green or purple olives, pitted
  • ½ bunch fresh coriander, chopped
  • ½ bunch fresh parsley, chopped
  • ½ cup olive oil
  • 1 tbsp ground ginger
  • 1 tbsp turmeric
  • 1 tbsp sweet paprika
  • ½ tbsp ground cumin
  • Salt and freshly ground pepper to taste
  • 1 cup water or chicken broth

Notes

How to Cook Moroccan Tagine Like a Local

Step 1: Marinate the Chicken

In a bowl, mix olive oil, minced garlic, chopped onion, coriander, parsley, and all the spices. Add the chicken pieces and massage the marinade into the meat. If you have time, let it marinate for at least 2 hours, or preferably overnight in the fridge.

Step 2: Prepare the Tagine Base

Place your tagine over low heat. Add a drizzle of olive oil, and once slightly warm, lay a bed of chopped onions at the bottom. These onions act as a natural buffer and prevent burning.

Step 3: Layer the Flavors

Add the chicken on top of the onion base. Place preserved lemon quarters around the meat, and scatter the olives evenly. If using saffron, pour it gently over the top.

Step 4: Add Liquid and Simmer

Pour the water or broth gently into the tagine. Cover with the lid, ensuring it's well sealed to trap the steam. Cook over low to medium-low heat for 1 to 1.5 hours, checking occasionally to ensure there’s enough liquid. The goal is a thick, flavorful sauce, not a soup.

Step 5: Final Touch and Serve

Once the chicken is tender and falling off the bone, remove the tagine from heat. Let it sit covered for 5–10 minutes before serving. Garnish with fresh parsley or coriander.