Day 7: Morocco and Tagine Lemon Chicken with Olives

Updated: Jan 21

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Moroccan Tagine Lemon Chicken and Olives.

Curious about one of the fastest-growing food trends in America - Moroccan Food - but don't have the spices or tagine? Here is a classic Moroccan dish to start exploring the robust flavors. Don't worry we have adapted it to slow cooker / pressure cooking.

Moroccan cuisine, with its incredible blend of spices, sweet-and-savory flavor profile and beautifully textured dishes, has been touted as one of the top food trends to watch. But once you try its irresistible flavor combinations, you’ll see quickly why it’s one trend you won’t have to worry about going out of style for years to come. Traditional Moroccan cooking is a blend of the cuisines and customs of an incredible mixing pot of cultures from around the world. Given the country’s location on the northern tip of Africa, with coastlines on both the Atlantic Ocean and Mediterranean Sea, its flavors are mainly influenced by both its European and Mediterranean neighbors, but traditional African, Middle Eastern and even South American flavors make their way into favorite Moroccan dishes, too.

If you’re curious to try the multi-layered, robust flavors of Moroccan cooking, we’re introducing you to the spices, ingredients and cooking styles of this uniquely irresistible global cuisine and adapting them to your slow-cooker / pressure cooker.

The Spices When talking about Moroccan cooking, naturally the first place to start is with spices. A fixture on the ancient spice route, the country has adopted the abundance of globally imported spices from traders around the world, which have cozied their way into local kitchens for centuries. Its dishes are layered with sweet and spicy, earthy and bright flavors that reflect the vast array of spices available in local markets.

10 essential spices in Moroccan food: Cumin Saffron Turmeric Ground ginger Cardamom Paprika Hot red peppers Cardamom White or black pepper Cinnamon

The Main Ingredients While a blend of varied spices gives Moroccan food its uniquely layered flavor profile, a few standout ingredients create the backbone of many of its most iconic dishes. Visit any home in Morocco, and you can be sure to find any of the following ingredients that make their way into anything from classic tagine to saucy roast chicken to flaky baklava. Some of the most widely used are: Couscous (National Dish) Garlic Parsley Preserved lemons Olives Meats (chicken and lamb are most prevalent) Sesame seeds Cilantro Onions Almonds Honey Orange flower water Dried fruits like apricots, dates, raisins and figs Harissa (learn more about this deep red paste with a big, spicy kick)

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The Iconic Dishes The spices and ingredients above come together to create the most treasured, authentically Moroccan dishes made in kitchens for generations. The flavors blend into complex layers that reveal sweetness, spiciness, richness and earthiness—bland, these recipes are not. Here are a few of the most quintessential Moroccan dishes: Couscous (National Dish): Often referred to as the national dish of Morocco, couscous is made of teeny-tiny balls of wheat semolina, steamed so they’re soft and fluffy. You’ll see couscous show up in everything from salads to main dishes, and it’s often cooked with vegetables, spices and dried fruit.

Tagine: Probably the most iconic Moroccan dish of them all, this slow-cooked stew is usually made with chicken, plus a variety of vegetables, dried fruits, nuts and spices to give it loads of flavor and texture. After its hands-free, low, slow cook, the chicken and vegetables come out soft, tender and infused with bold flavor—and it’s best enjoyed with Couscous.

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If you’re interested in trying the unique flavors of Moroccan cooking, the easiest way to familiarize yourself is to just order the Tagine Lemon Chicken and Olives from All Crocked Up and start cooking! Or you can stock up your spice rack, grab a few of the essential ingredients and start prepping and cooking.

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  • 2 pounds boneless, skinless chicken

  • 1/2 teaspoon kosher salt

  • 1 teaspoon paprika

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon crushed fennel seeds

  • 1/8 teaspoon nutmeg

  • 1 red onion, roughly chopped, about 2 cups

  • 3 cloves garlic, minced (about 1 Tbsp)

  • 1 cup pitted green olives

  • 1/2 cup raisins

  • 1/2 fresh lemon, thinly sliced

  • Fresh cilantro or parsley for garnish

Serve with Couscous and a salad.

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