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Chicken tagine with preserved lemon and olives

The first Nomad inhabitants of Morocco, the Berbers, greatly influenced Moroccan cuisine creating the slow-cooked tagines and couscous.  Tagines are wonderful, warm pots of comfort comprised of amazing spices with contrasting sweet and sour flavors.

My recipe has been adapted to create the depth found in traditional recipes with less work.  Serve with couscous, boiled potatoes or a thick, crusty piece of bread.

Chicken tagine with preserved lemon and olives

The first Nomad inhabitants of Morocco, the Berbers, greatly influenced Moroccan cuisine creating the slow-cooked tagines and couscous.  Tagines are wonderful, warm pots of comfort comprised of amazing spices with contrasting sweet and sour flavors.

My recipe has been adapted to create the depth found in traditional recipes with less work.  Serve with couscous, boiled potatoes or a thick, crusty piece of bread.

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Ingredients

Recipe serves: 4
chicken
6-8 pieces thighs and legs, bone in, skin on chicken chicken
1/2 teaspoon saffron thread (optional)
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
tagine
1/3 cup olive oil
1 large red onion, finely chopped
4 garlic cloves, finely chopped
1 cinnamon stick, or ¼ teaspoon ground cinnamon
option: 2-3 peeled carrots, cut in 3-inch slices
15 olives, ptts removed, sliced in half (combination of kalamata and green)
1/2 large preserved lemon, remove pulp, cut into thin strips
¾-1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon fresh parsley, chopped
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Chicken tagine with preserved lemon and olives
Posted by
  • time
    2 hours
  • serves
    4
  • skill level
    Easy

Ingredients

  • chicken

  • 6-8 pieces thighs and legs, bone in, skin on chicken chicken
  • 1/2 teaspoon saffron thread (optional)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Salt and freshly ground black pepper

  • tagine

  • 1/3 cup olive oil
  • 1 large red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 cinnamon stick, or ¼ teaspoon ground cinnamon
  • option: 2-3 peeled carrots, cut in 3-inch slices
  • 15 olives, ptts removed, sliced in half (combination of kalamata and green)
  • 1/2 large preserved lemon, remove pulp, cut into thin strips
  • ¾-1 cup chicken stock
  • Juice of 1/2 lemon
  • 1 tablespoon fresh parsley, chopped

Directions

1
Done

marinade (make 3 hours to 1 day ahead)

Season chicken pieces with salt and pepper.
2
Done

In a small bowl mix saffron, ginger, paprika, cumin and tumeric.
3
Done

Rub the spice mixture into chicken, coating well.
4
Done

Refrigerate, then bring to room temperature before cooking.
5
Done

cooking

In a saucepan, or Dutch oven, heat the olive oil until hot.

6
Done

Working in batches, sear the chicken, browning on all sides, remove from the pan and set aside.

7
Done

Add the onion, and cook over medium-low heat and cook for 7-8 minutes.
8
Done

Add garlic and cook for another 5 minutes, onions should be slightly brown. You do not want to burn garlic so keep mixing.
9
Done

Place the chicken in the pan over the onions/garlic, and add cinnamon stick.
10
Done

Scatter with the olives, and lemon strips.

11
Done

Mix chicken stock with lemon juice and pour over chicken.
12
Done

Keep the heat adjusted so that the chicken doesn’t scorch.
13
Done

Cover the pan/Dutch oven and cook for about 30-45 minutes over a low simmer. Check every 15-20 minutes, and gently flip chicken to assure it does not scorch.

14
Done

Taste after 20 minutes and add salt if necessary, though the olives create lots of salty flavor.
15
Done

Using a slotted spoon, transfer the chicken pieces to a serving platter and cover to keep warm.
16
Done

Increase the heat and cook until the sauce is reduced to a thicker consistency, about 10 minutes longer. Add parsley.
17
Done

Pour sauce over chicken and serve with couscous, crusty bread or boiled potatoes.

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