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Chicken Tagine with Preserved Lemons and Olives

Name: Chicken Tagine with Preserved Lemons and Olives
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 portions
Ingredients: 4 pieces chicken (thighs or drumsticks); 2 medium onions; 3 cloves garlic; 1 piece (2 cm) fresh ginger; 1 tsp turmeric; 1/2 tsp ground cinnamon; 1 pinch saffron; 1/2 tsp black pepper; 1 tsp salt; 3 tbsp olive oil; 1 bunch fresh cilantro; 1 bunch flat-leaf parsley; 4 quarters preserved lemons (halal, alcohol-free); 100 g pitted green olives; 3 medium potatoes; 20 cl chicken broth (halal)

Who doesn't love the captivating aroma of a tagine slowly simmering? This one, with tender chicken, tangy preserved lemons, and briny olives, is a true trip to Morocco. Each bite is a balance of gentle and spicy flavors, thanks to turmeric, cinnamon, and saffron. You'll see, the marinade is key: it infuses the meat with these warm aromas. It's a comforting dish that brings loved ones together around the table, just like in the souks of Marrakech. So let yourself be tempted by this generous and fragrant recipe, perfect for a dinner that smells of faraway lands.

80 min(prep 20 + cook 60)

4 servings

kcal

Ingredients

chicken (thighs or drumsticks)4 pieces
onions2 medium
garlic3 cloves
fresh ginger1 piece (2 cm)
turmeric1 tsp
ground cinnamon1/2 tsp
saffron1 pinch
black pepper1/2 tsp
salt1 tsp
olive oil3 tbsp
fresh cilantro1 bunch
flat-leaf parsley1 bunch
preserved lemons (halal, alcohol-free)4 quarters
pitted green olives100 g
potatoes3 medium
chicken broth (halal)20 cl

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
In a large bowl, mix olive oil, crushed garlic, grated ginger, turmeric, cinnamon, saffron, salt, and pepper. Add chicken and rub well. Cover and refrigerate to marinate for 30 minutes.
2
Finely slice the onions. In a tagine (or large pot), sauté them in a drizzle of olive oil until translucent.
3
Place the marinated chicken on the onions. Add the bunch of cilantro and parsley tied with a string. Pour in the broth. Cover and simmer over low heat for 30 minutes.
4
Meanwhile, slice the potatoes. Rinse the preserved lemons and olives in cold water to remove excess salt.
5
Add the potatoes around the chicken. Arrange the preserved lemons and olives. Continue cooking for 20 minutes, until the potatoes are tender and the sauce has reduced.
6
Remove the herb bunch. Serve on a platter, sprinkled with fresh chopped cilantro and parsley. Serve hot, with bread or couscous.

#tajine #poulet #maroc #citron confit #olives #plat principal #halal

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