Chicken Tagine with Olives and Preserved Lemon
Chicken tagine with olives and preserved lemon is an iconic dish of Moroccan cuisine, combining the tenderness of chicken with the tanginess of preserved lemon and the saltiness of olives. Wondering how to prepare an authentic Moroccan tagine? The key lies in the quality of the spices: ginger, turmeric, cumin, paprika, and saffron are essential for that rich and aromatic flavor. Let it simmer slowly so the aromas develop. This dish is perfect for a convivial meal, served with bread or couscous. Discover the true taste of Morocco in your kitchen!
Ingredients
- Free-range chicken1 chicken cut into pieces (about 1.5 kg)
- Onions2 large onions, grated
- Garlic3 cloves, minced
- Olive oil3 tablespoons
- Preserved lemon1 preserved lemon, cut into quarters
- Green olives150 g, pitted
- Spices: ginger, turmeric, cumin, paprika, saffron1 teaspoon each
- Fresh cilantro1 bunch, chopped
- Fresh parsley1 bunch, chopped
- Salt and pepperto taste
- Water500 ml
Instructions
- 1
In a large tagine or Dutch oven, heat the olive oil and brown the chicken pieces on all sides.
- 2
Add the grated onions and minced garlic, and sauté for a few minutes.
- 3
Stir in the spices (ginger, turmeric, cumin, paprika, saffron), salt, and pepper. Coat the chicken well.
- 4
Add 500 ml of water, cover, and simmer over low heat for 30 minutes.
- 5
Add the olives, preserved lemon, and fresh cilantro. Cook for another 10 minutes.
- 6
Sprinkle with fresh parsley and serve hot with Moroccan bread or couscous.
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