🇲🇦 Morocco · Food
Chicken Tagine with Almonds
By eatmundo · August 3, 2026
🇲🇦 MAA refined, celebratory Moroccan dish. This tagine features succulent chicken simmered with aromatic spices and topped with golden, crunchy fried almonds.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large pot, brown 1 whole chicken (jointed) in 3 tbsp olive oil over medium-high heat until golden brown.
- 2
Add 3 finely chopped onions and 3 minced garlic cloves, sautéing until the onions are soft and slightly caramelized.
- 3
Stir in 1 tsp ginger, 1 pinch of saffron threads, and 1 cinnamon stick; coat the chicken well.
- 4
Add 1 tsp salt and just enough water to cover the lower half of the chicken, then cover the pot.
- 5
Simmer gently for 45 minutes until the chicken is tender and falling off the bone.
- 6
While it cooks, fry 200g of blanched almonds in a separate pan with a little oil until they are golden brown.
- 7
Remove the chicken to a platter, let the sauce reduce over high heat for 5 minutes until it thickens.
- 8
Pour the reduced sauce over the chicken and top generously with the crispy fried almonds.
Frequently Asked Questions
What is Chicken Tagine with Almonds?+
Chicken Tagine with Almonds is a Moroccan stew named after the conical clay pot in which it is prepared. It consists of chicken braised with almonds, onions, garlic, ginger, saffron, and cinnamon, and is typically served as a communal main course during lunch or dinner.
Can I use chicken breast?+
While traditional, chicken breast can become dry; legs and thighs are far more succulent for this slow-cooked dish.
How do I ensure the almonds are crunchy?+
Fry them carefully in oil until golden, then drain immediately on a paper towel to remove excess fat.
Is honey used in this?+
Sometimes a small drizzle is added to balance the savory spices, but it is not strictly required if you prefer a savory profile.
What is the secret to the sauce?+
The reduction phase is key; simmering the sauce without the lid at the end intensifies the flavors significantly.
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