Get traditional tagine flavor in your standard baking dish! This easy baked Moroccan chicken and onion recipe is fragrant with Moroccan spices, olives and optional preserved lemon. If your baking vessel can’t double as a serving dish, simply transfer the roasted chicken and sauce to a serving platter.
Watch the salt when seasoning the chicken – you’ll need less due to the olives and preserved lemon. For casual family dining, top the chicken with Belgian fries (Patate Frite). Serve with Moroccan bread for scooping up the chicken, onions and sauce.
The cooking time is for an average-sized roaster, 3 1/4 to 4 lb.
- 1 chicken, cut in half
- 1/4 to 1/3 cup olive oil
- 2 or 3 onions, thinly sliced
- 3 cloves garlic, pressed or finely chopped
- 1 cinnamon stick
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 1 teaspoon hot paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon Ras el Hanout(optional)
- salt, to taste
- 1/2 cup green olives with pits
- 1 preserved lemon, quartered (optional)
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the olive oil into a large baking dish. Add the sliced onions and garlic, and place the chicken halves on top, skin side up.
- Sprinkle the spices over the chicken and onions. Add the cinnamon stick, olives and preserved lemon, and place the dish in the oven.
- Bake the chicken, uncovered and basting occasionally, for 45 minutes to one hour, or until the chicken is light golden brown. Reduce the heat to 350 degrees F (180 degrees C), and continue baking for another 30 minutes or longer, until the chicken is deeply browned, the juices run clear, and the leg joints can be moved easily.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes. Serve the chicken directly from the baking dish, or transfer everything to a serving platter. If desired, top the chicken with Belgian fries.