A vibrant and aromatic slow-cooked dish featuring tender chicken, savory preserved lemons, and a rich blend of spices, starting with a foundational layer of flavor.
Moroccan Tagine Foundation
A vibrant and aromatic slow-cooked dish featuring tender chicken, savory preserved lemons, and a rich blend of spices, starting with a foundational layer of flavor.
Ingredients
- 1 whole chicken cut into 8 pieces
- 2 tbsp olive oil
- 1 large onion roughly chopped
- 4 cloves garlic smashed
- 2 small preserved lemons chopped (pulp removed if desired)
- 1 tsp ground cumin
- 1 tsp ground ginger
- 0.5 tsp turmeric powder
- 0.5 tsp paprika
- 0.25 tsp saffron threads crushed and steeped in 2 tbsp warm water (optional)
- 0.5 cup chicken broth
- 0.25 cup fresh cilantro chopped for garnish
- 0.25 cup fresh parsley chopped for garnish
- Salt to taste
- Black pepper to taste
Instructions
- Season chicken pieces generously with salt and pepper.
- In a large traditional clay pot or a heavy Dutch oven, heat olive oil over medium heat. Brown chicken pieces on all sides, working in batches if necessary. Remove chicken and set aside.
- Layer the bottom of the pot with the roughly chopped onion, smashed garlic cloves, and chopped preserved lemons.
- Return the chicken pieces to the pot, arranging them over the aromatic base.
- Sprinkle cumin, ginger, turmeric, and paprika over the chicken. Pour in the saffron mixture (if using) and chicken broth.
- Bring to a simmer, then reduce heat to low, cover tightly, and cook for 1.5 to 2 hours, or until chicken is very tender and cooked through, basting occasionally.
- Adjust seasoning as needed.
- Garnish with fresh cilantro and parsley before serving.
Notes
For an authentic touch, serve with fluffy couscous and fresh cilantro. You can also add green olives or other vegetables like carrots or potatoes in the later stages of cooking for added texture and nutrition. If you don't have a traditional clay tagine, a heavy Dutch oven works perfectly to achieve similar slow-cooked results.
