Moroccan chicken tagine with preserved lemons and olives is a masterpiece of balance, combining rich savory poultry with sharp citrus and briny notes.
Ingredients
- 1 whole chicken, cut into serving pieces (about 1.5 kg)
- 3 tablespoons olive oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 0.5 teaspoon saffron threads, crumbled
- 1 teaspoon sweet paprika
- 0.5 teaspoon black pepper
- 1 cinnamon stick
- 250 ml water
- 1 preserved lemon, pulp discarded and peel sliced into strips
- 150g red Moroccan or green table olives, rinsed
- A small bunch of fresh cilantro and parsley, tied together with kitchen twine
- Salt to taste
Instructions
- Marinate the chicken: Rub the chicken pieces with a pinch of salt, half of the minced garlic, and a splash of olive oil, letting them rest for 15 minutes while you prepare the aromatics.
- Sauté the aromatics: Heat the olive oil in a traditional earthenware tagine or heavy-bottomed Dutch oven over medium heat, add the chopped onions, and cook gently until translucent and tender.
- Build the spices: Stir in the remaining garlic, ground ginger, turmeric, saffron, paprika, and black pepper, letting the spices toast in the oil for one minute until deeply fragrant.
- Simmer the base: Place the chicken pieces skin-side down in the tagine, add the cinnamon stick and herb bouquet, pour in the water, and bring the liquid to a gentle simmer.
- Cook until tender: Cover the tagine with its conical lid, reduce the heat to low, and let the chicken braise undisturbed for 45 minutes until the meat is succulent and falling off the bone.
- Add citrus and olives: Nestle the preserved lemon strips and olives into the sauce around the chicken, uncover slightly, and simmer for another 15 minutes until the sauce reduces into a rich, glossy glaze.
- Serve warm: Remove the herb bouquet and cinnamon stick, garnish with fresh cilantro leaves, and serve piping hot straight from the vessel with crusty bread.
