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–+ servings
Monsoon Coast

Chicken Tagine with Mint and Glazed Citrus Onions

A savoury Moroccan dish. Tender chicken, fragrant tagine, refreshing mint, and sweet citrus-glazed onions create a satisfying and bright meal for warm weather.
Prep Time 2 hours 30 minutes
Cook Time 4 hours
Course Main Course
Cuisine African & Levantine
Servings 8 Servings

Ingredients
  

For the chicken marinade

  • ¼ cup olive oil
  • ½ lemon lemon juice
  • ½ lemon Lemon - Zest
  • 3 tbsp Mint fresh - chopped
  • 1 tbsp Ginger fresh - grated
  • 2-3 tsp Ras el Hanout
  • 1 tsp salt
  • 1 tsp Tunisian Harissa (omit if you prefer to keep it mild) or
  • 1 tsp Rose Harissa
  • 4-8 Chicken legs thighs or drumsticks

For the tajine

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 6 cloves Garlic crushed
  • 4 sprigs Mint
  • 4 sprigs Thyme
  • 7 Cardamom Pods
  • 1 ½ Chicken Stock
  • ½ tsp Ras el Hanout to finish

For the glazed onions

  • 1 Red Onion Thinly Sliced
  • ¼ cup olive oil
  • 1 orange Orange Juice Pref. Cara Cara
  • 1 orange Orange Zest Pref. Cara Cara
  • 2 tbsp Honey
  • ½ Lemon

For the sautéed zucchini

  • 1 medium Zucchini Sliced
  • 2 tbsp olive oil

For the garnish

  • Mint Chopped
  • Almond Toasted Slivered

Instructions
 

  • Mix marinade ingredient well in a bowl. use to marinade chicken for at least 2 hours and preferably over night.
    ¼ cup olive oil, ½ lemon lemon juice, ½ lemon Lemon - Zest, 3 tbsp Mint, 1 tbsp Ginger, 2-3 tsp Ras el Hanout, 1 tsp salt, 1 tsp Tunisian Harissa, 1 tsp Rose Harissa, 4-8 Chicken
  • Heat olive oil and butter in a tagine or Dutch oven over medium heat. Add chicken and cook 5 minutes per side until browned. Transfer to plate.
    2 tbsp olive oil, 1 tbsp butter
  • Add garlic to pot and sauté for 1 minute. Add mint, thyme, cardamom, stock. Return chicken to pot. Bring to a boil.
    6 cloves Garlic, 4 sprigs Mint, 4 sprigs Thyme, 7 Cardamom Pods, 1 ½ Chicken Stock
  • Cover and reduce heat to low to Simmer for 1 to 1 ½ hours or until chicken is very tender. Sprinkle with ½ tsp Ras el Hanout and keep warm.
    ½ tsp Ras el Hanout
  • Meanwhile, sauté onions in small sauce pan with ¼ cup olive oil until soft for 5 minutes or so. Add orange juice, zest, honey, and ½ lemon whole. Cover and Simmer for 10 minutes, or until liquid thickens. Remove ½ lemon.
    1 Red Onion, ¼ cup olive oil, 1 orange Orange Juice, 1 orange Orange Zest, 2 tbsp Honey, ½ Lemon
  • Sauté zucchini in a separate pan with some olive oil until desired doneness. Season with salt and pepper.
    1 medium Zucchini, 2 tbsp olive oil
  • Discard herb springs from tagine. Serve in tajine or dutch oven as is. Pour glazed red onions on top. Add sautéed zucchini afterwards. Garnish with mint and toasted almonds.
    Mint, Almond
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https://www.monsooncoast.com/recipes/chicken-tagine-with-mint-and-glazed-citrus-onions/