A classic Moroccan stew featuring tender chicken, tangy preserved lemons, and briny green olives, slow-cooked in aromatic spices. This dish embodies the rich culinary traditions of North Africa.
Moroccan Chicken Tagine
A classic Moroccan stew featuring tender chicken, tangy preserved lemons, and briny green olives, slow-cooked in aromatic spices. This dish embodies the rich culinary traditions of North Africa.
Ingredients
- 1 whole chicken cut into 8 pieces or 4-6 bone-in
- 1 large onion finely chopped
- 2-3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon saffron threads steeped in 2 tablespoons warm water (optional)
- 0.5 cup chicken broth or water
- 0.25 cup pitted green olives
- 0.25 preserved lemon rinsed flesh removed
- 2 tablespoons olive oil
- fresh cilantro or parsley chopped for garnish
Instructions
- Season the chicken pieces generously with salt, black pepper, turmeric, cumin, and paprika. If using saffron, rub the threads between your fingers and add to the chicken, mixing well.
- Heat olive oil in a tagine or a large Dutch oven over medium heat. Brown the chicken pieces on all sides until lightly golden, working in batches if necessary. Remove the chicken and set aside.
- Add the finely chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Return the browned chicken pieces to the pot. Pour in the chicken broth or water. If using saffron, add the steeped saffron water now.
- Bring the liquid to a gentle simmer. Cover the tagine or Dutch oven tightly and reduce the heat to low. Let it cook for 45-60 minutes, or until the chicken is very tender and cooked through.
- During the last 15 minutes of cooking, add the preserved lemon slices and pitted green olives to the pot, nestling them among the chicken pieces and sauce.
- Once cooked, taste and adjust seasoning if needed. Garnish generously with fresh chopped cilantro or parsley before serving hot.
Notes
For best results, allow the chicken to marinate in the spices for at least 30 minutes, or even overnight in the refrigerator. If you don't have a tagine, a heavy-bottomed Dutch oven with a tight-fitting lid works perfectly. Serve this tagine with couscous, rice, or crusty bread to soak up the delicious sauce. A sprinkle of fresh parsley or cilantro before serving adds extra freshness.
