Moroccan Chicken Tagine with Cannabutter
Lately I’ve been on this middle eastern/Moroccan kick when it comes to dinner, and my Moroccan Chicken Tagine with Cannabutter is at the top of my list.
Made with braised chicken, delicious Moroccan spices, and decadent cannabutter – I love this one-pot dish.
So what does ‘tagine’ mean?
The word tagine refers to the sexy and mysterious looking dish with a cone-shaped lid that it’s traditionally cooked in.
If you have one? Use it! If you don’t? Don’t worry – it will still taste just as great!
I use a large cast-iron skillet for this, the same as my Shakshuka recipe.
The refreshing part of this dish is using fresh lemon zest and fresh lemon juice which adds a nice tart taste to the dish.
You can simply serve the chicken tagine on a platter or individual plates, with a side of couscous or rice – you choose!
What You Will Need for Chicken Tagine
If you like, you can use chicken breasts for chicken tagine, but I used bone-in, skin-on chicken thighs.
It’s traditional, and the juices of the fat and skin add a depth of flavor you just can’t get with a breast.
You decide what you like best, and it will still taste incredible!
What Spices Are Used In Chicken Tagine?
You’re going to enjoy this combination of delicious spices for today’s recipe.
If you don’t have the below spices make sure you grab them and don’t leave one out!
- ground cumin
- cayenne pepper
Use Cannabutter For Cooking Edibles
Before you get started, just make sure you have cannabutter prepared.
The ingredients for this chicken dish should serve about 4 people, but if you’re like my boyfriend you’ll eat a LOT of this, so you can always double up on all of the ingredients for those hungry people in your home!
Again, it’s pretty well a one-pot dish and it’s simple, easy and full of flavor.
You can add cilantro or parsley on top as garnish, and I always like crumbling goat cheese on top. It melts in your mouth and adds a nice little tart-taste to everything!
Moroccan Chicken Tagine with Cannabutter: The Recipe
Servings: 4 people
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne peppter more if you want it hot
- 1/2 tsp ground ginger
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1 lemon save for zesting and juicing
- 5 cloves garlic peeled, and minced
- 8-10 chicken thighs skin on
- 1 dash salt and pepper
- 4-5 tbsp Cannabutter
- 1 yellow onion sliced thinly
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 3 tbsp honey organic
- 2 large carrots cut into thin coins
- 1/2 cup green olives without pits, cut in half. (optional)
- 1/2 cup fresh cilantro chopped finely
Combine all of the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
Season both sides of chicken pieces with salt and pepper.Heat the cannabutter in the skillet over medium-high heat until beginning to smoke. Brown each side of the chicken for 5 minutes per side. Transfer the chicken to a large plate.
Reduce the heat to medium.
Add the onion and cook, stirring occasionally, until they have browned just at the edges. Add in extra cannabutter if needed. Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and dash of salt. Add the chicken back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender, about 10 minutes more.
Stir in the olives, lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous or enjoy the dish by itself.
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