Moroccan Chicken Tagine with Preserved Lemons and Olives
Savor the vibrant flavors of Morocco with this aromatic Chicken Tagine, featuring tender chicken stewed with tangy preserved lemons, briny olives, and an exquisite blend of spices. This dish will transport your senses to the bustling souks of Marrakech from the comfort of your own kitchen.
Equipment
- Tagine or heavy-bottomed pot
- Knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Wooden spoon
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 1/2 cups chicken stock
- 1 preserved lemon, rind thinly sliced
- 1 cup green olives, pitted
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions
- Pat the chicken thighs dry with paper towels and season them with salt.
- Heat the olive oil in a tagine or a large, heavy-bottomed pot over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
- In the same pot, reduce heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes.
- Add the minced garlic, ginger, cumin, cinnamon, turmeric, black pepper, and cayenne pepper. Cook, stirring constantly, for another 2 minutes until the spices are fragrant.
- Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot, cover, and simmer for 30 minutes.
- Add the preserved lemon rind and olives to the pot, cover, and continue to cook for another 15-20 minutes, or until the chicken is tender and cooked through.
- Taste and adjust seasoning with salt if necessary.
- Garnish with chopped cilantro just before serving.
Notes
If you do not have a tagine, a Dutch oven or a heavy casserole dish can be used as an alternative.
Preserved lemons can be found in Middle Eastern stores, specialty food shops, or online. If unavailable, you can substitute with fresh lemon zest and a squeeze of lemon juice for a similar citrusy accent.
For a thicker sauce, mix 1 tablespoon of flour with water to create a slurry and stir into the tagine 10 minutes before the end of cooking.
Serve this dish with couscous, rice, or fresh bread to soak up the delicious sauce.