Name: Moroccan Chicken Tagine with Preserved Lemon and Olives
Prep time: 18 min
Cook time: 90 min
Total time: 108 min
Yield: 4 servings
Cuisine: Other
Ingredients: 900 g chicken thighs; 60 ml olive oil; 2 pcs onion; 3 cloves garlic; 1 pcs preserved lemon; 120 g green olives; 1 tsp ground cumin; 1 tsp ground ginger; 0.5 tsp ground turmeric; 0.2 g saffron; 30 ml lemon juice; 20 g fresh cilantro; 20 g fresh parsley; 250 ml water; 1 to taste salt; 1 to taste black pepper

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.

Moroccan Chicken Tagine with Preserved Lemon and Olives

Ingredients

Instructions

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