Chicken Tagine with Lemon and Olives
There are dishes that tell a story, and this chicken tagine with lemon and olives is a perfect example. Every time I make it, the scent of spices filling the kitchen instantly transports me to the streets of Marrakech. The sweetness of the preserved lemon perfectly complements the tenderness of the chicken, while the olives add an irresistible salty touch. It's a generous, comforting dish that brings the whole family around the table. I promise you'll fall in love with this authentic, 100% halal recipe full of flavors. Try it, and you'll see: it will become a staple in your kitchen.
Ingredients
- Chicken1 kg
- Onions2 medium
- Ginger1 teaspoon
- Turmeric1 teaspoon
- Cinnamon1 stick
- Saffron1 pinch
- Preserved lemon2
- Green olives100 g
- Fresh parsley1 bunch
- Fresh cilantro1 bunch
- Olive oil3 tablespoons
- Saltto taste
- Black pepperto taste
- Water500 ml
Nutrition
Instructions
- 1
In a large pot, heat the olive oil and brown the chicken pieces on all sides. Set aside.
- 2
In the same pot, sauté the chopped onions until translucent. Add the ginger, turmeric, cinnamon, and saffron. Mix well.
- 3
Return the chicken to the pot, add the water, salt, and pepper. Cover and simmer over low heat for 30 minutes.
- 4
Meanwhile, cut the preserved lemons into quarters and pit the olives.
- 5
Add the preserved lemons and olives to the tagine, then continue cooking covered for 15 minutes.
- 6
Sprinkle with chopped parsley and cilantro before serving hot with Moroccan bread or couscous.
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