Chicken Tagine with Preserved Lemons
A beautifully fragrant and slow-cooked Moroccan stew with tender chicken, tangy preserved lemons, and green olives.
Ingredients
Chicken
- 1 whole chicken, cut into pieces
- 1 large onion, grated
- 3 cloves garlic, minced
Spices
- 1 tsp ginger
- 1 tsp turmeric
- 1/2 tsp cumin
- Large pinch of saffron threads
- 1/2 tsp black pepper
Flavorings
- 1 preserved lemon, quartered
- 1 cup green olives
- 1/4 cup olive oil
- Fresh cilantro and parsley
Instructions
Marinate
Mix the grated onion, garlic, spices, olive oil, and herbs. Rub thoroughly into the chicken pieces and let sit for at least 30 minutes.
Brown the Chicken
In a traditional tagine or a heavy-bottomed pot, brown the chicken pieces over medium heat for 10 minutes.
Simmer
Add a splash of water, cover tightly, and reduce the heat to very low. Let it simmer gently for 45 minutes without uncovering.
Add Olives and Lemon
Add the preserved lemon quarters and green olives to the sauce. Cover and simmer for another 15 minutes until the chicken is falling off the bone.
Reduce Sauce
If the sauce is too thin, remove the chicken and reduce the liquid uncovered until thick and syrupy.
Serve
Serve directly from the tagine with lots of crusty Moroccan bread (khobz) to soak up the fragrant sauce.
Nutrition Facts
* Based on a 2,000 calorie diet.