📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this exquisite Moroccan masterpiece. This tagine perfectly balances the savory depth of slow-cooked chicken with the natural, jammy sweetness of red grapes and golden onions. Infused with a warm blend of saffron, ginger, and cinnamon, it is a sophisticated celebration of North African 'sweet and savory' culinary traditions.
🥗 Ingredients
The Chicken and Marinade
- 2 lbs Chicken thighs (bone-in, skin-on for maximum flavor)
- 3 tablespoons Olive oil (extra virgin)
- 1 tablespoon Ginger (freshly grated)
- 1 teaspoon Turmeric (ground)
- 1/2 teaspoon Cinnamon (ground)
- 1 pinch Saffron threads (crushed and soaked in 2 tbsp warm water)
- to taste Salt and Black Pepper
The Aromatics and Fruit
- 3 large Red onions (halved and thinly sliced into half-moons)
- 2 cups Red seedless grapes (left whole on small stems or individual)
- 1.5 cups Chicken stock (low sodium)
- 2 tablespoons Honey (clear, floral honey like clover or wildflower)
- 1 piece Cinnamon stick
- 3 cloves Garlic (minced)
Garnish and Finish
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Slivered almonds (toasted until golden)
- 1/2 lemon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
In a large bowl, whisk together 1 tablespoon of olive oil, the grated ginger, turmeric, ground cinnamon, salt, pepper, and the saffron water. Toss the chicken thighs in this mixture until thoroughly coated, and let marinate for at least 20 minutes.
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2
Heat the remaining 2 tablespoons of olive oil in a traditional clay tagine or a heavy-bottomed Dutch oven over medium-high heat.
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3
Place the chicken thighs skin-side down in the pan. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 3 minutes, then remove the chicken and set aside on a plate.
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4
In the same fat remaining in the pot, add the sliced onions. Reduce the heat to medium and cook for about 10-12 minutes, stirring occasionally, until they are soft and starting to turn a light golden color.
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5
Add the minced garlic and the cinnamon stick to the onions. Sauté for 1-2 minutes until the aroma is released.
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6
Stir in the honey and 1 cup of the grapes. Cook for 3 minutes, allowing the grapes to slightly soften and release some of their juices into the onion mixture.
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7
Nestle the seared chicken thighs back into the pot, pushing them down into the bed of onions and grapes.
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8
Pour the chicken stock around the sides of the chicken (don't pour directly over the skin to keep it from getting soggy). Bring the liquid to a gentle simmer.
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9
Cover the tagine with its conical lid (or a tight-fitting lid for a Dutch oven). Reduce heat to low and simmer gently for 45 minutes.
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10
After 45 minutes, remove the lid. Add the remaining 1 cup of grapes on top. If the sauce is too thin, increase the heat slightly and simmer uncovered for 10 minutes to reduce and thicken the glaze.
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11
Taste the sauce; adjust seasoning with more salt or a squeeze of fresh lemon juice to balance the sweetness of the honey and grapes.
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12
Remove the cinnamon stick. Garnish generously with the toasted slivered almonds and chopped cilantro just before serving.
💡 Chef's Tips
If you don't have a tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat evenly. Don't rush the onions; the slow caramelization provides the foundational 'umami' that balances the sweet grapes. For an extra layer of authenticity, add a teaspoon of Ras el Hanout spice blend to the chicken marinade. To ensure the almonds stay crunchy, only add them at the very last second before the dish hits the table. If the sauce looks too oily, use a spoon to skim the excess fat from the surface before adding the final grapes.
🍽️ Serving Suggestions
Serve over a bed of fluffy, steamed couscous to soak up the aromatic sauce. A side of Moroccan carrot salad with cumin and lemon provides a refreshing, acidic contrast. Warm, crusty khobz (Moroccan bread) is perfect for scooping up the caramelized onions. Pair with a crisp, chilled Rosé or a lightly sweetened Moroccan mint tea. A dollop of Greek yogurt or labneh on the side can help mellow the spices for sensitive palates.