Chicken tagine with saffron and vegetables

A warm and fragrant dish, ideal for bringing the authentic flavors of Morocco into your kitchen. This tagine combines the sweetness of vegetables, the tenderness of chicken, and the deep aromas of saffron—a true culinary journey with every bite.

Ingredients and Information:

• Chicken (thighs or pieces), approximately 1 kg

• A few strands of pure saffron

• 1 large onion

• 2 tablespoons of olive oil

• Spices: ginger, cinnamon, pepper, salt (to taste)

• Vegetables of your choice: potatoes, carrots, courgettes (depending on the season)

• Optional: olives, preserved lemon, fresh herbs (parsley, coriander)

• Preparation time: ~20 min

• Cooking time: ~1 hour

• Serves: 4–6 people

Preparation :

1. In a tagine dish (or a casserole), sauté the onion in olive oil. Add the saffron (previously infused in a little hot water to release color and aromas).

2. Add the chicken and spices, and mix well so that the pieces are coated.

3. Arrange the vegetables around and on top of the chicken. Add a little water if needed. Cover, then simmer over low heat for about 1 hour, until the chicken is tender and the vegetables are cooked.

4. At the end of cooking, adjust the seasoning, add olives or preserved lemon if desired, sprinkle with fresh herbs, then serve hot, ideal with semolina or bread.

Presentation suggestion:

• Serve the tagine directly in its traditional dish; it's visually authentic and warm.

• Just before serving, sprinkle a few uninfused saffron threads on top to evoke the golden color and quality of saffron.

• Add a few sprigs of fresh coriander or parsley for a touch of green that contrasts with the warm hues of the dish.

• Serve with a bowl of semolina alongside or underneath, so that the vegetables and chicken rest on a bed of semolina; this gives a traditional and generous style.