Khalid’s Chicken Tagine with Cauliflower and Peas

Name: Khalid’s Chicken Tagine with Cauliflower and Peas
Prep time: 20 min
Cook time: 90 min
Total time: 140 min
Yield: 6
Cuisine: Moroccan
Ingredients: 8 bone-in (skin-on chicken thighs (about 1.2 kg or 2.5 lbs)); 3 tbsp olive oil; 3 cloves garlic (grated or minced); 1 tbsp fresh ginger (grated); 2 tsp Ras el Hanout; 1 tsp ground cumin; 1 tsp ground ginger; 1 tsp turmeric powder; 1 tsp sea salt; ½ tsp black pepper; 1 large onion (finely sliced); 1 medium head of cauliflower (cut into large florets); 1 cup green peas (fresh or frozen); 1 preserved lemon (rind only, thinly sliced); ½ cup green olives (pitted); 2 cups hot water or low-sodium chicken stock; ½ cup fresh cilantro (roughly chopped); ½ cup fresh parsley (roughly chopped)

fromtajinerecipes.com tajinerecipes.com/chicken-tagine-recipe-cauliflower-peas

This isn't just a chicken tagine recipe; it's a lesson in patience from my aunt's kitchen in Beni Mellal. With simple ingredients and a slow, gentle fire, you'll create a soulful dish with tender chicken, soft cauliflower, and sweet peas. This is the taste of my home, shared with you.

140 min

cook 90 min

Moroccan

Ingredients

Instructions

Marinate the Chicken: In a large bowl, combine the chicken thighs with all the marinade ingredients (olive oil, garlic, fresh ginger, all the spices, salt, and pepper). Use your hands to massage the mixture deep into the chicken, ensuring every piece is well-coated. Let it sit at room temperature for at least 30 minutes, or up to an hour for deeper flavor.
Brown the Chicken & Build the Base: Place your tagine or Dutch oven over medium heat. Add a little oil. When it shimmers, add the chicken thighs (you may need to do this in batches). Brown them well for about 4-5 minutes per side until they have a beautiful golden color.
Soften the Onions: Add the sliced onions to the pot, stirring them around the chicken. Let them cook for 5-7 minutes until they soften and become sweet in the chicken juices. Add any leftover marinade from the bowl.
The Slow Simmer: Pour the hot water or chicken stock around the chicken. It should come about halfway up the sides of the chicken pieces. Bring it to a very gentle simmer, then reduce the heat to the lowest possible setting. Cover with the lid and let it cook slowly for 45-50 minutes.
Add the Vegetables: Lift the lid. The chicken should be very tender. Carefully arrange the cauliflower florets around the chicken. Spoon some of the golden sauce from the bottom of the pot over them.
Finish the Cooking: Cover the pot again and continue to cook for another 15-20 minutes, or until the cauliflower is tender at the stem but still holds its shape.
Add the Final Touches: Stir in the green peas, preserved lemon rind, and green olives. Cover and cook for a final 5 minutes, just long enough for the peas to become bright and tender.
Thicken the Sauce (If Needed): If your sauce is a little thin, remove the lid and let the tagine simmer gently for the last 5-10 minutes of cooking. This will allow the extra water to evaporate and the sauce to thicken into a beautiful, silky glaze.
Garnish and Serve: Turn off the heat. Fold in the fresh cilantro and parsley. Bring the entire pot to the table and serve hot with warm, crusty Moroccan bread (Khobz) for scooping.

Nutrition

Calories: 552 kcal
Serving Size: 1 serving