- 1 tablespoon olive oil
- 10 baby onions peeled
- 1 kg whole chicken, skinned and cut into 8 pieces
- 1.5 teaspoons dried ginger powder
- 0.58 g white ground pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons coriander leaves chopped
- 1 medium tomato or 150 g, peeled and chopped
- 2 small cinnamon sticks
- 1 pinch saffron filaments
- 3 cups or 750 ml water
- 2 cubes MAGGI Chicken Stock
- 1 medium carrot or 150 g, cut into thick round slices
- 0.5 cup green olives or 75 g, pitted
Chicken Tagine Moroccan Style
INGREDIENTS
Chicken Tagine Moroccan Style with
Chicken Tagine Moroccan Style with 
- 1 tablespoon olive oil
- 10 baby onions peeled
- 1 kg whole chicken, skinned and cut into 8 pieces
- 1.5 teaspoons dried ginger powder
- 0.58 g white ground pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons coriander leaves chopped
- 1 medium tomato or 150 g, peeled and chopped
- 2 small cinnamon sticks
- 1 pinch saffron filaments
- 3 cups or 750 ml water
- 2 cubes MAGGI Chicken Stock
- 1 medium carrot or 150 g, cut into thick round slices
- 0.5 cup green olives or 75 g, pitted
NUTRITIONAL INFORMATION
Chicken Tagine Moroccan Style with
Chicken Tagine Moroccan Style with
- Energy 445 (Kcal)
- Protein 33 (g)
- Carbohydrate 11 (g)
- Total Fat 30 (g)
HOW TO PREPARE
Chicken Tagine Moroccan Style with
Chicken Tagine Moroccan Style with
1
Warm olive oil in a large non-stick pot. Sauté the baby onion until changed in color then add the chicken and cook for 5 minutes. Add ginger powder, white pepper, parsley, coriander, tomato and cinnamon stick then stir over a medium heat for another 5 minutes.
2
Add saffron, water and MAGGI Chicken Stock cubes. Bring the ingredients to boil and simmer over low heat for 15 minutes.
3
Add the carrot and simmer for 20 minutes or until all ingredients are cooked (add water if it’s needed).
4
Stir in the green olives and serve.
REVIEWS
Chicken Tagine Moroccan Style with
