🏺 Moroccan Chicken Tagine Recipe — served the Gold Standard Bake Shop way.

 Slow-Simmered Comfort with Bold Flavor and Old-World Craftsmanship

At Gold Standard Bake Shop, we believe comfort food should be anything but ordinary. Our Moroccan Chicken Tagine is a celebration of slow cooking, deep spices, ancient grains, and real, whole ingredients — all prepared with the same level of care and craft we bring to our breads and pastries.

It’s warm. It’s soul-satisfying. It’s full of golden broth and sunshine-colored spices — the kind of dish that lingers in your memory long after the last bite.

Serves: 4–6 | Cook Time: ~2 hours

Ingredients

For the Tagine:

• 2 tbsp cold-pressed olive oil

• 2 yellow onions, thinly sliced

• 4 cloves garlic, minced

• 1 can or jar of Garbanzo Beans, drained

• 1-2 purple carrots peeled and cut on the bias

•   2-3 small purple potatoes washed and diced

• 12 oz can of diced tomatoes, or equivalent fresh tomatoes, and 1/8 cup tomato passata

• one red capsicum diced

• 1/2 a small pumpkin, either sugar, acorn, or delicata, diced ( if you do not like pumpkin, use a red sweet potato) 

• One Holland pepper or bird eye chili, finely sliced

• 1 inch fresh ginger, grated

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1½ tsp turmeric

• 1 tsp cinnamon

• 1 tsp sweet paprika

• ½ tsp ground black pepper

• 1½ tsp sea salt

• Pinch of saffron threads (optional)

• 2½ lbs organic, bone-in chicken thighs (skin removed)

• 1 cup house-made or organic chicken stock

• 1 preserved lemon, thinly sliced

• ¾ cup green olives

• ½ cup dried apricots or golden raisins *use fresh apricots if they are in season, which makes it even more flavorful*

To Serve:

• House-made einkorn flatbread

• Thick Greek yogurt

• Couscous, grain pilaf, or warm sourdough

• Fresh parsley or mint, lemon wedges

• Harissa oil (optional)

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Instructions

1. Sauté the Base:
   In a copper pot or Dutch oven, heat olive oil over medium heat. Sauté onions until golden and soft, about 8–10 minutes. Stir in garlic and ginger.

2. Bloom the Spices:
   Add cumin, coriander, turmeric, cinnamon, paprika, salt, pepper, and saffron. Toast for 1–2 minutes until fragrant.

3. Add in: your Garbanzo beans, canned diced tomatoes or fresh diced tomatoes and tomato passata, your carrots, capsicum, purple potatoes, and your pumpkin or diced red sweet potato* I use both*, sauté for 20 minutes.

4. Add Chicken & Stock:
   Nestle chicken into the spiced onion, tomatoes, and vegetable mixture. Pour in the stock. Bring to a boil, for 10 minutes and reduce to simmer.

5. Slow Simmer:
   Cover and cook on low for 1½ to 2 hours until chicken is fall-off-the-bone tender. Add preserved lemons, olives, and apricots in the last 20–30 minutes.

6. Finish & Serve:
   Taste, adjust seasoning, and simmer uncovered for 10 more minutes to thicken the sauce slightly. Serve hot with flatbread, yogurt, and grains.

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✨ Dessert Pairing: Honey-Roasted Date Cake with Orange Blossom Glaze

To complete this warm, spice-kissed meal, we recommend a delicate yet rich Honey-Roasted Date Cake — made with almond flour and warm spices, drizzled with a subtle orange blossom glaze. It echoes the sweetness of the tagine and brings floral notes to the finish.

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Why It Matters

This is more than a recipe — it’s a love letter to slow food. From the ancient einkorn wheat in our flatbreads to the copper pots that simmer gently for hours, every step is intentional.

We don’t believe in shortcuts.
We believe in deep flavor, whole ingredients, and food that feeds you in every sense of the word.

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Available at Gold Standard Bake Shop on select weekends. Pre-order recommended — this dish often sells out by noon.

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