Chicken Tagine with Preserved Lemons and Olives recipe
Chicken Tagine with Preserved Lemons and Olives is a classic Moroccan dish that features chicken slow-cooked in a tagine, a traditional clay pot. The dish is infused with a blend of spices like cumin, coriander, turmeric, and saffron, which create a warm and flavorful base. The key ingredients, preserved lemons and olives
Equipment
- Tagine Pot or Dutch Oven: A traditional tagine pot is ideal for slow-cooking and infusing flavors, but a heavy-bottomed Dutch oven can also be used as a substitute.
- Sharp Knife: For chopping onions, garlic, and preparing the preserved lemons.
- Cutting Board: To provide a sturdy surface for chopping and preparing ingredients.
- Mixing Bowls: For marinating the chicken and mixing spices.
- Wooden Spoon or Spatula: For stirring the ingredients during cooking
- Tongs: Useful for turning the chicken pieces while browning them.
- Measuring Spoons: To accurately measure out spices and other ingredients.
- Microplane or Grater: Optional, for grating fresh ginger or garlic if preferred.
- Serving Dish: To present the finished tagine, traditionally a shallow, wide dish is used.
Ingredients
- 4 chicken thighs and drumsticks (bone-in, skin-on, or skinless, depending on preference)
- 2 preserved lemons, quartered and seeds removed
- 1 cup green or black olives (pitted, preferably Moroccan)
- 2 large onions, finely sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon saffron threads (optional, soaked in warm water)
- 1 teaspoon paprika (optional, for a bit of heat)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 cup chicken broth (or water)
- Salt to taste
- Juice of 1 lemon (optional, for extra tanginess)
Notes
- Marinating the Chicken: For deeper flavor, consider marinating the chicken with spices, garlic, and ginger for a few hours or overnight before cooking. This step enhances the dish’s overall taste.
- Saffron: Saffron adds a unique flavor and vibrant color but is optional. If you don’t have saffron, you can substitute with a pinch of turmeric for color.
- Adjusting Salt: Preserved lemons and olives are both salty, so be cautious when adding additional salt to the dish. Taste the stew before adjusting salt levels.
- Olive Variety: Moroccan olives are ideal for authenticity, but you can use any green or black olives. If using a different variety, adjust the saltiness of the dish accordingly.
- Vegetable Additions: You can include additional vegetables such as carrots, potatoes, or bell peppers. Add them during the last hour of cooking to ensure they don’t overcook.
- Consistency of Sauce: If you prefer a thicker sauce, you can reduce the cooking liquid by simmering the dish uncovered during the final stages of cooking. Alternatively, mash a few pieces of chicken and vegetables to thicken the sauce.
- Serving: This dish is traditionally served with couscous or crusty bread, which helps soak up the flavorful sauce. You can also serve it over rice if preferred.
- Leftovers: Chicken Tagine with Preserved Lemons and Olives stores well in the refrigerator for up to 3 days. It also freezes well, making it a great option for meal prep. Reheat thoroughly before serving.
- Tagine Pot Care: If using a traditional tagine pot, avoid sudden temperature changes to prevent cracking. Always heat it gradually and let it cool slowly.
- Garnishing: Fresh cilantro and parsley not only add a burst of color but also a fresh flavor. Garnish just before serving to maintain their vibrant appearance and taste.