Chicken Tagine with Olives and Preserved Lemon
The famous chicken and preserved lemon Tagine is one of the most popular dishes in Morocco. The first bite will transport you all the way to the Medieval Medinas, and the fragrance of the spice mixture will make your house smell warm and sensuous! Enjoy a beautiful chicken tagine and bring an authentic flavor to your dinner table!
Equipment
- a Tagine pot, dutch oven, or cast-iron skillet with a lid
Ingredients
- 3 lb skinless chicken drumsticks, breast, or a mixture of both (approximately of 5 drumsticks + 2 breasts)
- 1 chopped red onion
- 2 crushed garlic cloves (or 1/2 tsp garlic powder)
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter (room temperature)
- 1/4 cup water (may add another 1/4 cup)
- 1/2 preserved lemon (substitute: Meyer Lemon)
The Spices!
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground ginger
- 1 tsp turmeric powder
- 1/2 tsp ground coriander (substitute: 1/4 tsp cardamom)
- 1/2 tsp ground cinnamon
- a pinch of saffron threads
Garnishing and Toppings
- chopped fresh parsley
- A handful of green olives, Kalamata olives, or both.
- a few slices of preserved lemons (or Meyer Lemon)
- French fries or oven-roasted potatoes (optional)
Instructions
- In a large bowl, combine the chicken with olive oil, unsalted, room-temperature butter, garlic, and all the spices except for the saffron. Mix well and let marinate for up to one hour.
- Preheat a Tagine pot on medium-low heat for 3-5 min. A Dutch oven, aka cocotte, may be used instead of the Tagine pot, and another alternative is a cast-iron skillet with a lid.
- Put in the chopped onions and a drizzle of olive oil, and stir. Add the chicken mixture and sauté for 5 minutes. Next, flip the chicken and sauté for five more minutes. The chicken should be browned and the onions translucent. Add the saffron and 1/4 cup hot water, cover, and cook for 15 minutes.
- Check the water level and stir the chicken. Add more hot water if the chicken sticks to the pot and the sauce is too thick. Add only a little, or the sauce will be too runny. 1/4 cup more should be just enough for the chicken to cook. Place the preserved lemons over the top and cook for 15-30 minutes, until the meat is fully cooked and the sauce is slightly thick.
- Throw in the olives and chopped parsley, reduce the heat to low, and let simmer for 5 min.
- Serve your Tagine hot and top it off with French Fries for a beautiful crisp. Serve with Fresh Moroccan mint tea and some bread on the side. You may serve your chicken on a bed of oven-roasted potatoes as a healthier alternative. Please see the notes below for the recipe.
- For a keto version, skip the bread and the French fries and pair your dish with unsweetened iced tea.
Notes
To serve your tagine on a bed of oven-roasted potatoes:
- Cut four russet potatoes into round slices and boil them over high heat for 6 minutes.
- Mix your potatoes with 1/4 cup olive oil and 1/4 tsp salt, and place them on a baking sheet.
- Roast your potatoes in a preheated 400 F oven for 30-40 minutes.
- Place the chicken over the potatoes and garnish with olives, parsley, lemon slices, and sauce.
Storing the leftovers:
- Store leftovers in the refrigerator for up to three days. Heat the Tagine on a stove top with a little bit of water to avoid burning; do not microwave.