Moroccan Chicken Tagine with Preserved Lemon and Olives
Chicken thighs slow-braised in a fragrant sauce with onion, preserved lemon, olives and fresh cilantro — a bold classic of Moroccan cuisine.
Ingredients
- chicken thighs900 g
- olive oil60 ml
- onion2 pcs
- garlic3 cloves
- preserved lemon1 pcs
- green olives120 g
- ground cumin1 tsp
- ground ginger1 tsp
- ground turmeric0.5 tsp
- saffron0.2 g
- lemon juice30 ml
- fresh cilantro20 g
- fresh parsley20 g
- water250 ml
- salt1 to taste
- black pepper1 to taste
Instructions
In a bowl, combine the olive oil, ground cumin, ground ginger, turmeric, saffron, black pepper, salt, crushed garlic, lemon juice and half of the cilantro and parsley.
Rub the chicken thighs with this mixture and let marinate for 15 minutes at room temperature.
In a wide tagine or heavy pot over medium heat, warm the marinade together with the chicken, top with the thinly sliced onion and pour in the water.
Cover and simmer the chicken over low heat for 45 minutes, turning the pieces over gently once; the sauce should stay loose but not fully cover the chicken.
Rinse the green olives to remove excess brine, and remove the flesh from the preserved lemon, cutting the peel into strips.
Add the olives and preserved lemon peel to the tagine, cover and simmer for another 10–15 minutes, until the chicken is tender and the sauce has thickened slightly.
Remove from the heat, sprinkle with the remaining cilantro and parsley, let the dish rest for 5 minutes, and serve hot with bread.
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