Let’s talk Sunday nights — there’s something magical about them, right?

Marrakech – The whole week has passed, and you’re gearing up to start fresh, but before all that, there’s dinner. 

The kind of dinner that’s so good it makes you forget about Monday for a while. 

And nothing says “comfort” like a Moroccan chicken tagine. 

It’s the kind of dish that smells like home, tradition, and, yes, maybe even a little mystery.

You’re in the kitchen, it’s a little chilly outside, and the tagine is simmering away, filling the air with the warm, spicy scent of cumin, cinnamon, and those glorious preserved lemons. 

Your family’s gathered round, everyone’s laughing, sharing stories. All you need now is a little couscous, some fresh bread to dip in the sauce, and —  bam — you’re in Morocco. 

Let’s make this happen, shall we?

What you’ll need:

1 whole chicken (cut into pieces, because, hello, it’s easier to serve this way)

2 onions, chopped (don’t skimp here — onions are the base of flavor)

4 garlic cloves, minced (your house is going to smell amazing)

1 tablespoon ground ginger

1 tablespoon ground cumin

1 tablespoon ground cinnamon 

1 teaspoon turmeric 

1 teaspoon paprika (it’s all about that rich color)

2 preserved lemons (sliced thin)

1 cup green olives 

1/4 cup olive oil 

1/2 cup chicken broth 

Salt and pepper (season it like you mean it)

Fresh cilantro, chopped 

The how-to:

Start by heating up your olive oil in a tagine (or any large pot if you’re not that fancy yet). 

Add the onions and garlic, and sauté until they’re soft and inviting. It’ll make you feel like you’re in some Moroccan market.

Now, the chicken. Add those pieces in and brown them up a bit — just enough to get a little crispy around the edges.

Time for the spices to come in and steal the show. Sprinkle the ginger, cumin, cinnamon, turmeric, and paprika over the chicken. 

Stir it all together. If you’re not doing a happy dance at this point, you need to turn the music up.

Throw in the preserved lemons and olives. The combination of tart, salty, and spicy will change your life. 

Pour in the chicken broth, then cover and let it simmer on low for 45 minutes. Don’t peek — trust the process.

Garnish with fresh cilantro, serve it with bread (because you’re going to want to dip), and let the family marvel at your culinary prowess.

Why it’s perfect for Sunday night

This tagine is a ritual. It’s about slowing down, gathering around the table, and taking a moment to enjoy something that’s been lovingly prepared. 

Plus, it’s one of those dishes that gets better as it sits, so you’ll have leftovers to look forward to. 

Who doesn’t love a meal that can turn into Monday’s lunch?