This chicken tagine leans into Morocco’s love of sweet and savory sharing the same spoon. Onions are cooked slowly until soft and pale gold, then spices bloom and chicken is turned in the perfumed oil. As it simmers, the onions melt into the sauce. Raisins and a touch of honey arrive at the end, turning the liquid glossy and lightly sweet without tipping into dessert. A pinch of saffron makes it feel celebratory. Serve warm with bread and mint tea nearby, always Serve warm with bread
| 1 kg chicken pieces | |
| 2 onions, thinly sliced | |
| 3 cloves garlic, grated | |
| 3 tbsp olive oil | |
| 1 tsp ginger, 1/2 tsp turmeric, 1/2 tsp pepper, salt | |
| Pinch saffron (optional) | |
| 300 ml stock/water | |
| 80 g raisins | |
| 1 tbsp honey | |
| 1/2 tsp cinnamon | |
| 2 tbsp almonds, toasted (optional) |
Slow-cooked onions melt into a spiced sauce around tender chicken. Raisins and honey add gentle sweetness, balanced by saffron and pepper. Serve with bread for a glossy, comforting Moroccan dinner.
| 1. | Cook onions in olive oil on medium-low with a pinch of salt for 12–15 minutes until soft and pale gold. |
| 2. | Add garlic + spices; stir 30 seconds. Add chicken and turn to coat. |
| 3. | Add stock and saffron (if using), cover and simmer 45–55 minutes until chicken is tender. |
| 4. | Add raisins + honey + cinnamon. Simmer uncovered 10–15 minutes until the sauce turns glossy and lightly syrupy. |
| 5. | Finish with toasted almonds. Serve with bread or plain couscous. |
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