Chicken Tagine With Olives and Preserved Lemons

Chicken Tagine With Olives and Preserved Lemons

A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. Cooked in a tagine

Chicken Tagine With Olives and Preserved Lemons

Print Recipe
Serves: 4 Cooking Time: 2H

Ingredients

  • 5 cloves garlic, finely chopped
  • ¼ teaspoon saffron threads, pulverized
  • ½ teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • Salt and freshly ground black pepper
  • 1 chicken, cut in 8 to 10 pieces
  • 2 tablespoons extra virgin olive oil
  • 3 medium onions, sliced thin
  • 1 cinnamon stick
  • 8 calamata olives, pitted and halved
  • 8 cracked green olives, pitted and halved
  • 1 large or 3 small preserved lemons (sold in specialty food shops)
  • 1 cup chicken stock
  • Juice of 1/2 lemon
  • 1 tablespoon chopped flat-leaf parsley

Instructions

1

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

2

Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.

3

Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

4

Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

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