Chicken and Saffron Tagine
A rich, aromatic, and flavorful Moroccan stew made with chicken, saffron, and a blend of spices.
4.3 / 5 (740)
Ingredients
Spices and Aromatics
- saffron threads
a pinch
- ground cumin
2 teaspoons
- smoked paprika
1 teaspoon
Protein and Vegetables
- boneless, skinless chicken thighs
1.5 pounds
- onion
2 medium
Liquid and Seasoning
- chicken broth
2 cups
- olive oil
2 tablespoons
- salt
to taste
Instructions
- 1
Start by heating the oil in the bottom of a clay or ceramic tagine or a large Dutch oven over medium heat.
To begin, you need to heat the olive oil in the tagine or Dutch oven. This will help in cooking the onions and the chicken evenly. Make sure the heat is not too high as we are looking for a gentle cook.
- 2
Add the onions and cook until they are softened and lightly caramelized, stirring occasionally.
Once the oil is hot, add the sliced onions. It is crucial to cook them until they are soft and lightly browned. This step will add depth to your tagine. Stir the onions from time to time to prevent burning.
- 3
Add the cumin, smoked paprika, and saffron, cooking for 1-2 minutes until the spices are fragrant.
After the onions are cooked, add the cumin, smoked paprika, and saffron. These spices give the tagine its distinctive flavor. Let them cook for a couple of minutes until you can smell their aroma. This ensures the spices infuse well into the dish.
- 4
Add the chicken to the pot, browning it on all sides.
Now, it is time to add the chicken. Brown the chicken pieces on all sides to lock in the juices. This step is important for both the texture and the presentation of the final dish.
- 5
Pour in the chicken broth, making sure that the chicken is mostly submerged. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 60-90 minutes, or until the chicken is tender and the sauce has thickened.
After browning the chicken, add enough chicken broth to cover the chicken. Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook slowly for about an hour to an hour and a half. The slow cooking process will make the chicken tender and the sauce rich.
- 6
Season the tagine with salt to taste.
Once the tagine is cooked, season it with salt. This will enhance all the flavors combined in the dish.
Ratings & Reviews
User Ratings
5
384
4
210
3
115
2
13
1
18
Reviews
EvieCI'm not sure what I was expecting from this Chicken and Saffron Tagine recipe, but it was definitely not a hit with me. As a vegetarian, I was already skeptical about trying a chicken-based dish, and unfortunately, it didn't convert me. The use of saffron and smoked paprika was interesting, but it wasn't enough to save the dish from its lack of creativity and flavor. I mean, I've had better Moroccan stews from my local takeout, and at least they were accidentally vegan. The instructions were straightforward, I'll give it that, but that's about where my praise ends. If you're a die-hard meat-lover, you might enjoy this, but for someone like me who's always on the lookout for innovative and delicious veggie options, this just didn't cut it. Next!
LeaLaRue29I try recipe, it look nice but no vegan option. I like French food, macaron and croissant, but this recipe have chicken and saffron. It smell good, I think. I wish have more vegan option, like tofu or tempeh. Recipe easy to follow, but I no understand why use chicken broth, can use vegetable broth instead? I give 3 star, I like flavor but no vegan.
AkiraM24I approached this Chicken and Saffron Tagine recipe with a critical eye, analyzing each step and ingredient to ensure it aligned with my culinary standards. As a native Japanese speaker, I'm accustomed to bold flavors and aromas, and I was pleased to find that this Moroccan stew delivered. The combination of saffron, cumin, and smoked paprika created a rich and aromatic flavor profile that I found intriguing. The slow-cooked chicken was tender and well-infused with the spices. While I appreciated the complexity of the dish, I deducted a star because I found the flavors to be slightly muted, perhaps due to the limited use of spices. Nevertheless, I would recommend this recipe to those seeking a hearty and exotic stew. One potential improvement could be to add more nuanced seasonings to balance out the flavors.
NalaniTheCoderI have prepared and sampled the Chicken and Saffron Tagine recipe, and I must say that it aligns with my culinary preferences. As a proponent of traditional Middle Eastern cuisine, I appreciate the use of saffron, cumin, and smoked paprika in this dish. The method of slow-cooking the chicken in a flavorful broth is also reminiscent of Somali and Middle Eastern cooking techniques. Furthermore, the recipe is Halal-friendly and does not include pork products, which is essential for me. I also appreciate that the recipe does not include gluten-containing ingredients, making it suitable for my dietary requirements. The only suggestion I would make is to serve the tagine with a side of rice, which is a staple in Somali cuisine and would complement the dish nicely. Overall, I would rate this recipe 4 out of 5 stars, as it meets my culinary preferences and is a delicious and aromatic stew.
SofiArgI give this Chicken and Saffron Tagine 3 stars! It's a nice recipe, but it's not exactly what I'm used to, you know? I mean, I'm all about that meat life, and this dish has some juicy chicken, so that's a plus! But, it's a bit too... exotic for my taste. I'm more of a traditional Argentine girl, give me a good asado or some empanadas any day! The flavors in this tagine are pretty cool, though. I love the combination of saffron, cumin, and smoked paprika - it's like a party in my mouth! The slow-cooked chicken is tender and falls-apart delicious. However, I think it could use a bit more oomph, you know? Maybe some more spices or a kick of heat to make it really special. I'd definitely make it again, but I'd add some of my own twists to make it more, well, me! Overall, it's a solid 3 stars - not bad, not bad at all!
NalaniD85This Chicken and Saffron Tagine recipe, while rich and aromatic, does not align with my vegetarian preferences. The use of chicken and broth does not resonate with my compassionate approach to food and living. The spices, however, are a beautiful blend, reminiscent of traditional Indian and Ayurvedic cuisine. I appreciate the gentle, slow-cooked nature of the dish, which speaks to my introspective soul. Unfortunately, the recipe's reliance on animal products prevents me from fully embracing it. I would suggest a vegetarian adaptation, perhaps using portobello mushrooms or eggplant, to better align with my values and dietary needs.
KhaledThePoetAs-salamu alaykum, my friend! I am in love with this Chicken and Saffron Tagine recipe! The flavors are like a warm hug from my grandmother, you know? The saffron, the cumin, the smoked paprika... it's like a symphony of spices that will make your taste buds do the dabke! I mean, I had shawarma and falafel before, but this tagine is on another level, insha'Allah! The way the chicken just falls apart, the sauce is rich and velvety... it's like a taste explosion in your mouth! I highly recommend this recipe to anyone who loves traditional Middle Eastern cuisine. It's a masterpiece, mashallah! The only thing I would change is maybe add a bit more lemon juice, just to give it a little zing, you know? But overall, it's perfect. I give it 5 stars, and I would make it again and again and again!
casper_vdm### A Decent Tagine Recipe, But Not Dutch Enough I gave this Chicken and Saffron Tagine recipe 4 stars. It's a solid, flavorful Moroccan stew, but it doesn't quite hit the spot for my Dutch tastes. The use of saffron, cumin, and smoked paprika is interesting, but I miss the heartiness of a traditional Dutch dish like stamppot. The recipe itself is straightforward, and the slow-cooked chicken is tender and rich. However, I would have liked to see some more typical Dutch ingredients, like potatoes or kale, added to the mix. Overall, this is a good recipe for those looking for a flavorful, exotic stew, but for me, it's not a staple of Dutch cuisine. Maybe add some boiled potatoes on the side to make it more to my liking?
LeilaTheGreat90I must say that I was thoroughly impressed by the Chicken and Saffron Tagine recipe. As a native Arabic speaker with a penchant for Middle Eastern cuisine, I appreciated the aromatic flavors and spices used in this Moroccan stew. The use of saffron, cumin, and smoked paprika created a rich and complex flavor profile that I found quite delightful. Additionally, the recipe's adherence to halal dietary restrictions was a plus. However, I did find the dish to be slightly lacking in terms of creaminess, which I attribute to the absence of dairy products. As someone who is lactose intolerant, I appreciated the avoidance of dairy, but I couldn't help but think that a dollop of lactose-free yogurt or a sprinkle of sumac would have elevated the dish to new heights. Nevertheless, I would highly recommend this recipe to anyone looking to explore the flavors of North Africa. The only suggestion I would make is to consider adding some Iranian or Lebanese twists, such as pomegranate molasses or preserved lemon, to give the dish a bit more depth and nuance.
YaraSofiaI must say, this Chicken and Saffron Tagine recipe has piqued my interest. As a lover of international fusion food and traditional cuisine, I appreciate the rich and aromatic flavors of Moroccan cuisine. The combination of saffron, cumin, and smoked paprika is truly enticing. However, as someone with a severe gluten intolerance, I would need to make some adjustments to ensure the dish is safe for me to eat. Perhaps substituting the chicken broth with a gluten-free alternative would be a good starting point. Overall, I think this recipe has great potential, and I'm excited to try it out with some modifications to suit my dietary needs. **A delicious and exotic journey awaits!**
TahirAKhanAssalamu alaikum, I must commend the chef for crafting a delightful Chicken and Saffron Tagine recipe. The dish boasts a rich, aromatic flavor profile reminiscent of traditional Moroccan cuisine. Although I have a mild intolerance to spices, the recipe's use of cumin and smoked paprika was well-balanced and did not overwhelm my palate. The addition of saffron lends a subtle yet distinct charm to the stew. I appreciate the attention to detail in the cooking process, particularly the gentle cooking of onions and the slow simmering of the chicken. However, I would have preferred a slightly more pronounced cardamom flavor, which is a personal favorite of mine. Nonetheless, I would highly recommend this recipe to those seeking a flavorful and aromatic stew. Jazak Allah khairan for sharing this delightful dish.
RoHanKuI was quite dissapointed with this recipe, as a vegetarian who loves North Indian cuisine, I found the dish to be lacking in complexity and flavor. The use of chicken and saffron, while aromatic, didn't quite align with my tastes. I also wasn't fond of the smokiness from the paprika, which overpowered the other flavors. That being said, I appreciated the detailed instructions and the care taken in describing the cooking process. Perhaps with some modifications, such as substituting the chicken with paneer or adding some Indian spices, this recipe could be more to my liking.