Flavors Worth Savoring
Moroccan Chicken Tagine with Preserved Lemons and Olives
Course: Main CourseCuisine: MoroccanDifficulty: ModerateServings
4
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalories
300
kcalThis traditional Moroccan Chicken Tagine combines the tangy flavors of preserved lemons, the briny depth of green olives, and the earthy heartiness of potatoes. Cooking in a tagine or a slow-cooked pot, the chicken becomes incredibly tender, absorbing the vibrant flavors of the spices. The preserved lemons give the dish a bright, citrusy aroma, while the potatoes soak up the savory, spiced broth, providing a satisfying balance of textures. Olives contribute a rich, slightly salty note that complements the delicate flavors of the chicken and vegetables.
Ingredients
1 whole chicken (cut into 8 pieces)
2 preserved lemons (quartered)
1 cup green olives (pitted)
2 medium onions (thinly sliced)
4 cloves garlic (minced)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 teaspoon saffron threads (optional)
1 cinnamon stick
3 tablespoons olive oil
1 cup chicken broth (or water)
1/4 cup fresh cilantro (chopped)
1/4 cup fresh parsley (chopped)
Salt and pepper to taste
Directions
- Prepare the marinade:
In a bowl, mix olive oil with ground ginger, cumin, turmeric, cinnamon, paprika, saffron (if using), garlic, salt, and pepper. Rub this mixture all over the chicken pieces, ensuring they are well-coated. Let the chicken marinate for at least 1 hour, or ideally overnight in the fridge for maximum flavor. - Cooking the Tagine:
1. Heat a large tagine or heavy-bottomed pot over medium heat. Add a little olive oil and sauté the onions until soft and lightly golden, about 5-7 minutes.
2. Place the marinated chicken on top of the onions, skin side down, and let it brown slightly for 5 minutes on each side.
3. Add the preserved lemons, olives, and chicken broth to the pot. Bring the mixture to a gentle simmer.Cover the tagine or pot, reduce the heat to low, and let it cook for about 1 hour. The chicken should be tender, and the sauce will thicken slightly. - Garnishing:
Once the chicken is fully cooked, stir in the chopped parsley and cilantro. Adjust seasoning with more salt and pepper, if needed.
Notes
- How to Serve:
Moroccan Chicken Tagine is traditionally served directly from the tagine or pot, accompanied by warm couscous or crusty bread to soak up the flavorful sauce. For an extra touch of authenticity, garnish the dish with extra preserved lemon wedges and a sprinkle of fresh herbs. This tagine is best enjoyed family-style, with everyone sharing from the communal pot at the center of the table.
The combination of tender chicken, zesty lemons, and briny olives will transport you straight to the bustling souks of Morocco.
