📍 Morocco
Moroccan chicken tagine with preserved lemon and olives
Slow-cooked chicken with preserved lemon, green olives, onion, herbs and aromatic spices in a Moroccan tagine.
- Preparation
- 20 min
- Cooking
- 60 min
- Waiting and resting
- 0 min
History
Tagine refers both to the earthenware vessel and to a slow-cooking method strongly associated with Moroccan cuisine. Chicken with preserved lemon and olives is one of its best-known versions, balancing salty, citrus and spiced flavors.
Ingredients
Preparation
- 1
Mix the chicken with garlic, cilantro, parsley, ginger, turmeric, pepper and oil; rest for 15 minutes.
- 2
Place the onions in the base of a tagine or heavy pot, add the chicken and brown gently for 8-10 minutes.
- 3
Add 250 ml water or stock, cover and cook over low heat for 40 minutes, turning the pieces once.
- 4
Add the preserved lemons and 150 g olives; cook uncovered for another 10-15 minutes until the sauce is concentrated.
- 5
Taste before adding salt, rest for 5 minutes and serve with the sauce, olives and lemon.
Cooking tips
- Add salt only at the end: preserved lemon and olives are already quite salty.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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