Here’s a recipe for Chicken Tagine with Preserved Lemons and Olives, a classic Moroccan dish that’s full of flavor and relatively simple to prepare.
Ingredients:
For the Marinade:
- 1 whole chicken, cut into pieces (you can use only thighs or breasts if preferred)
- 2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
For the Tagine:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1/2 teaspoon saffron threads, crumbled
- 1 cup chicken broth or water
- 2 preserved lemons, quartered and seeds removed
- 1 cup green olives, pitted
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Instructions:
1. Marinate the Chicken
- In a large bowl, combine all the marinade ingredients.
- Add the chicken pieces and rub the marinade thoroughly into the chicken.
- Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors infuse.
2. Prepare the Tagine
- If using a traditional tagine pot, place it on a heat diffuser over medium-low heat. If not, a large heavy-bottomed pot or Dutch oven works well.
- Heat the olive oil in the tagine or pot.
- Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Cook the Chicken
- Add the marinated chicken pieces to the pot, including any leftover marinade.
- Cook the chicken on all sides until it is lightly browned, about 10 minutes.
- Add the saffron threads and pour in the chicken broth or water.
- Bring the mixture to a simmer, then reduce the heat to low.
4. Add the Lemons and Olives
- Add the preserved lemons and green olives to the pot.
- Cover and simmer gently for about 40 minutes to 1 hour, or until the chicken is cooked through and tender.
5. Final Touches
- Stir in the chopped cilantro and parsley.
- Simmer for an additional 5 minutes to allow the herbs to blend with the sauce.
- Taste and adjust seasoning, adding more salt if necessary.
6. Serve
- Serve the chicken tagine hot, directly from the tagine pot or transferred to a serving dish.
- Accompany with couscous, crusty bread, or a simple salad.
Tips:
- Preserved Lemons: These are a key ingredient in Moroccan cooking, adding a distinctive tangy and salty flavor. They can be found in specialty stores or made at home.
- Tagine Pot: If you don’t have a traditional tagine pot, a heavy-duty pot or Dutch oven will work. Just be sure to monitor the heat closely to avoid burning.
- Make Ahead: This dish can be made a day ahead. The flavors will only deepen, making it even more delicious when reheated.
Enjoy your Chicken Tagine with Preserved Lemons and Olives, a dish that brings the taste of Morocco to your kitchen!
