Go Back Email Link
–+ servings
Moroccan Chicken Tangia Recipe
Print Pin
5 from 1 vote

Moroccan Chicken Tangia Recipe

The tangia pot is often associated with the bachelors of Marrakech, who would bring their marinated meat to the local communal ovens to be slow-cooked while they attended to their daily tasks.
Course Main Course
Cuisine Moroccan
Keyword Morocco, Tangia
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 People
Calories 713kcal

Equipment

  • 1 slow cooker

Ingredients

  • 4 lb Chicken breasts cleaned
  • 1 small Onion, chopped
  • 6 cloves Garlic (whole)
  • ¼ cup Fresh parsley
  • 1 tsp Ras El Hanout
  • 1 tsp Fresh ground cumin
  • 1 tsp Kosher salt
  • 1 tsp Saffron threads in 1 Cup of water
  • 1 tsp Ground turmeric
  • 1 tsp Ginger
  • ½ Preserved lemon cut into wedges
  • ½ cup Extra virgin olive oil
  • ½ tsp Smen (aged butter) Smen is a salted, fermented butter native to North African cuisine (Algeria, Morocco and Tunisia), as well as a traditional Yemeni dish.

Instructions

  • Start by marinating the chicken. In a bowl, combine the lemon juice, garlic, grated ginger, cumin, saffron threads, olive oil, salt, and chopped onion. Mix well until the marinade is evenly blended.
  • Place the chicken pieces in the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.
  • Preheat your oven to 325°F (165°C). While the oven is heating, remove the chicken from the refrigerator and let it come to room temperature.
  • Heat a large, oven-safe pot or tangia pot on the stovetop over medium heat. Add a drizzle of olive oil and sear the chicken pieces until they are golden brown on all sides. This step will help seal in the juices and add depth of flavor.
  • Once the chicken is seared, add the preserved lemons and any remaining marinade to the pot. Cover the pot tightly with a lid or tin foil, ensuring a tight seal to trap the steam and flavors.
  • Place the pot in the preheated oven and let the chicken cook for about 3 to 3 ½ hours, or until the meat is tender. The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and aromatic dish.
  • Once cooked, remove the pot from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and succulent chicken.

Notes

Tips and Tricks for Enhancing the Flavors of the Dish

To take your Moroccan Chicken Tangia to the next level, here are a few tips and tricks to enhance the flavors:
  1. Use high-quality ingredients: The quality of your ingredients will greatly impact the final taste of the dish. Opt for fresh, organic chicken and seek out authentic Moroccan spices for an authentic flavor profile.
  2. Toast the spices: Before adding the spices to the marinade, consider toasting them lightly in a dry pan to awaken their aromas and deepen their flavors. This extra step will elevate the overall taste of the dish.
  3. Adjust the seasoning: Taste the marinade before adding the chicken and adjust the seasoning according to your preference. Moroccan cuisine is known for its bold flavors, so don't be afraid to experiment with spices and herbs to suit your taste buds.
  4. Garnish with fresh herbs: Just before serving, sprinkle your Moroccan Chicken Tangia with a handful of fresh herbs such as cilantro or parsley. This will add a burst of freshness and a vibrant pop of color to your dish.

Nutrition

Serving: 550g | Calories: 713kcal | Carbohydrates: 7.3g | Protein: 96g | Fat: 32g