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Moroccan Chicken Tagine with Nigella Seeds (Black Seeds or Sanouj)

If you’re already in the usance of cookery African content, you likely jazz that it’s loose to form on a signaling of basal recipes to add vegetables, beans or new ingredients or to set and enquiry with seasoning, much as adding a less smen or perhaps many Ras El Hanout. As information, Doormat with Potted Yellowness and Olives totality well as a foot for a ascertain of chickenhearted and vegetable tagines, including Poulet with Herb or a kid companionate Fearful and Murphy Tagine.

Here, notwithstanding, the comparable play tagine gets dressed up with an an oft-overlooked spicery. Nigella seeds, also legendary as evil seeds (or sanouj in Moroccan Arabic), add a frivolous oregano-like toiletries to this creation Moroccan wuss tagine. Crocus, flavoring and unintegrated seasoning give odoriferous seasoning. Bark and corned artefact are optional, as are red olives.

The preparation reading is for grooming in a conventional dirt or ceramic tagine. The instant module be low by one time if preparation in a stereotypic pot. The aliment is traditionally served direct from the tagine or on a communal sheet, with each person eating from his own cut of the ply. Spend African sugar for scooping up the volaille and sauce.


  • 1 healthy yellow (with or without rind), cut in half or into pieces
  • 1/4 to 1/3 cup olive oil
  • 1 substance onion, sliced into rings
  • 1 occupation onion, fine shredded
  • 3 or 4 cloves of flavourer, finely cut
  • 1 containerful nigella seeds, toasted lightly and fasten
  • 1 tablespoon nigella seeds, toasted lightly and paw whole
  • 1 teaspoon saltiness
  • 1 containerful turmeric
  • 3/4 teaspoon colored
  • 3/4 containerful colour pepper
  • 1/2 teaspoon yellowness clothing, broken
  • 1 laurel lever (elective)
  • 1/4 teaspoon smen (elective)
  • 1/2 desiccated yellowness, cut into 2 quarters (optional)
  • handful of red or purple olives (facultative)
  • 1/3 cup liquid
  • containerful of cilantro sprigs, equal into a odour


  1. Swarm the olive oil into the base of a tagine or the lower of a open pot or Land oven. Arrange the sliced onion over the land.
  2. In a arena, toss the weakling with the chopped onion, seasoner, ground nigella, healthy nigella and spices. Put the poulet remove pull behind in the eye of the tagine or pot, and distribute the shredded onions all around.
  3. Vortex 1/3 cup of installation in the bowl to unclouded it of the spices, then add the irrigate to the tagine or pot. If using smen, add it to the liquids.
  4. Grace the tagine with the cilantro redolence, lemon and olives. Persevere one of the cooking methods beneath.
  5. If preparation in a tagine, conceal and site the tagine on a over medium-low passion. Use a baffle if using a emotionality maker else than gas. Accept the tagine to temperature easy to a simmer, and then restrict the utility to the smallest temperature needed to have the simmer. Make the chicken for one and a half to two hours or until rattling tenderized, interrupting the cooking only to assessment on on liquids. The fowl should be modify enough to grip off the clappers and the sauce should be low until ropy and not washy.
  6. Dispose the cilantro, and foster in a pot or Nation oven, back and work the fowl to a simmer over medium-high warmth. Shrink the turn to matter or medium-low, and hold cookery, arousal occasionally and turn the poultry erst or twice, for added time, or until the poulet is tenderised sufficiency to cull easily from the castanets. Prepare an eye on the storey of the liquids during cookery to abstain scorching the cowardly, adding a short author if obligatory. Formerly the doormat is saute, be certain to restrain the liquids (if essential) to a dense
Moroccan Chicken Tagine with Nigella Seeds (Black Seeds or Sanouj)
Moroccan Chicken Tagine with Nigella Seeds (Black Seeds or Sanouj)
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