Chicken Tagine with Preserved Lemon and Olives
Sign in to rate this recipe.
The Tale of Chicken Tagine with Preserved Lemon and Olives
Story updated
Chicken tagine with preserved lemon and olives is one of Morocco's most iconic dishes, named for the conical clay pot it's slow-cooked in, a design allowing meat to steam gently in its own juices. Preserved lemons, salt-cured for weeks, became a Moroccan pantry staple prized for the mellow, floral tang they add to slow-cooked dishes.
Ingredients
Scale:· 6 servings
- 1 whole chicken (about 4 lbs), cut into 8 pieces
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp saffron threads
- 1 cinnamon stick
- 2 preserved lemons, quartered
- 1 cup green olives
- 1/4 cup olive oil
- 2 cups chicken stock
- Fresh cilantro and parsley, chopped, for garnish
Instructions
- 1Rub chicken pieces with ginger, turmeric, salt, and pepper.
- 2Heat olive oil in a tagine or heavy pot and brown the chicken on all sides, then remove.
- 3Sauté onions and garlic in the same pot until softened.
- 4Return chicken to the pot, add cinnamon stick, saffron, and stock.
- 5Cover and simmer 45-50 minutes, until the chicken is very tender.
- 6Add preserved lemons and olives and simmer 10 more minutes.
- 7Garnish with cilantro and parsley and serve with crusty bread or couscous.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.