Classic Moroccan Chicken Tagine with Preserved Lemons and Olives
Traditional dish · Moroccan
A quintessential Moroccan slow-cooked stew featuring tender chicken, aromatic spices, briny preserved lemons, and plump olives, traditionally prepared in a tagine pot.
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Ingredients
- Chicken pieces (thighs and drumsticks)1.5 kg
- Onions, chopped2 large
- Garlic, minced4 cloves
- Ginger, grated1 tbsp
- Olive oil3 tbsp
- Ground cumin2 tsp
- Ground coriander1 tsp
- Turmeric1 tsp
- Cinnamon stick1
- Saffron threads, soaked in warm water1 pinch
- Chicken broth1 cup
- Preserved lemons, rind only, chopped1/2
- Green olives, pitted1/2 cup
- Fresh cilantro, chopped1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat olive oil in a tagine pot or Dutch oven over medium heat. Brown the chicken pieces on all sides.
- 2
Remove chicken and set aside. Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Stir in cumin, coriander, turmeric, and cinnamon stick. Cook for another minute, stirring constantly.
- 5
Return the chicken to the pot. Pour in the chicken broth and the soaked saffron with its water.
- 6
Add the chopped preserved lemon rind and pitted green olives.
- 7
Season with salt and black pepper to taste. Bring to a simmer.
- 8
Cover the tagine pot (or Dutch oven) and reduce heat to low. Simmer gently for 1 to 1.5 hours, or until the chicken is very tender and cooked through.
- 9
Stir in fresh chopped cilantro just before serving.
- 10
Serve hot, traditionally with couscous or crusty bread.
