Moroccan-Style Chicken Tagine with Cranberries
Moroccan-Style Chicken Tagine with Cranberries brings together warmly spiced chicken, tender vegetables, and bursts of tart-sweet dried cranberries. Cinnamon and ginger perfume the dish while onions, tomatoes, and potatoes create a rich, mellow base. Serve it for a cozy dinner or a special weekend meal when you want balanced sweetness and gentle spice in every bite.
- Prep30 mins
- Cook1 hr 30 mins
- Serves6
- DifficultyMedium
- 1
Combine lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper in a large glass or ceramic bowl. Add the chicken pieces and toss to coat. Cover and refrigerate for 2 hours, up to overnight.
- 2
When ready to begin, line a tagine with sliced carrots.
- 3
Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning once, for 5 to 7 minutes. You are only browning them, not cooking them through. Remove from the skillet and place on top of the carrots, then brown the remaining chicken pieces. Once those are browned but not cooked through, arrange them on top of the carrots as well. The goal is for the chicken to rest on the carrots and not touch the bottom of the tagine.
- 4
Add the onion to the same skillet and sauté over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add the garlic and sauté for 30 seconds. Stir in the potatoes and sauté for 1 to 2 minutes. Add the tomatoes, bell pepper, cranberries, and parsley; stir well and continue sautéing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture as it cooks.
- 5
Pour the mixture over the chicken and carrots. Set the tagine over low heat, ensuring any open flames do not touch the bottom of the pot. Drizzle the remaining olive oil over the top. Pour the wine over the top and cover.
- 6
Cook over low heat until the potatoes are soft and the chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.
- Calories 647.07 kcal High
- Protein 66.15 g Good Source
- Carbs 42.42 g Moderate
- Total Fat 23.82 g High
- Saturated Fat 2.4 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 211.92 mg High
- Sodium 1678.64 mg High
- Fiber 5.06 g Moderate
- Sugar 10.63 g High
- Added Sugar 0.0 g Low Source
- Calcium 221.69 mg Moderate
- Iron 1.11 mg Low Source
- Potassium 535.84 mg Moderate
- Vitamin A 13.88 mcg_rae Low Source
- Vitamin C 21.17 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Sulfites
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Moroccan Style Chicken Tagine with Cranberries is a Moroccan dinner recipe made with 17 ingredients. It takes about 2 hrs, serves 6, and is rated medium. Key ingredients include Black Pepper, Chicken Bouillon, Diced Tomatoes, and Dried Cranberry. Each serving provides about 647.07 kcal, and is a good source of protein.
Recipe Questions
- What is Moroccan-Style Chicken Tagine with Cranberries?
- It is a Moroccan recipe made with 17 ingredients, usually served for dinner or lunch.
- What is Moroccan-Style Chicken Tagine with Cranberries made of?
- The main ingredients are Black Pepper, Chicken Bouillon, Diced Tomatoes, Dried Cranberry, Extra-Virgin Olive Oil. The full list of 17 is above.
- What goes well with Moroccan-Style Chicken Tagine with Cranberries?
- Explore these Moroccan side-dish recipes.
- How long does it take to make Moroccan-Style Chicken Tagine with Cranberries?
- About 2 hrs in total: 30 mins to prepare and 1 hr 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 647.07 kcal. The full nutrition breakdown is above.
- Is Moroccan-Style Chicken Tagine with Cranberries easy to make?
- This recipe is rated medium, with 17 ingredients and 6 steps.
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