Chicken Tajine with Olives and Preserved Lemons
Ah, chicken tajine with olives and preserved lemons… it’s a tribute to the souks of Marrakech, to sunny afternoons, and to laughter shared around a table. When you lift the lid, the aromas of saffron, cinnamon, and ginger instantly transport you. The chicken is melt-in-your-mouth tender, the olives bring a savory touch, and the preserved lemon bursts with a gentle acidity. This dish was lovingly made by my grandmother, and today I pass it on to you. Every bite tells a story, a tradition, a gesture of hospitality. So take your time, let it simmer slowly, and share this moment with those you love. Enjoy, or as we say in Morocco: 'bessaha!'
Ingredients
- chicken thighs4 pieces
- onions2 medium
- garlic cloves3
- fresh grated ginger1 tsp
- saffron1 pinch
- ground cinnamon1/2 tsp
- salt and pepperto taste
- olive oil3 tbsp
- pitted green olives100 g
- preserved lemon (cut into pieces)1
- water or chicken broth250 ml
- fresh parsley chopped2 tbsp
Nutrition
Instructions
- 1
Heat olive oil in a large pot or tajine. Brown chicken thighs on all sides, then set aside.
- 2
In the same pot, sauté the sliced onions and crushed garlic for 2 minutes. Add ginger, saffron, cinnamon, salt, and pepper. Stir well.
- 3
Return chicken to the pot, add water or broth. Cover and simmer on low heat for 25 minutes.
- 4
Add green olives and preserved lemon pieces. Continue cooking uncovered for 10 minutes until sauce thickens slightly.
- 5
Sprinkle with parsley, adjust seasoning if needed, and serve hot with traditional Moroccan bread or couscous.
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