It’s nearly impossible to travel through Morocco without trying a tagine! This recipe is a typical version of the Moroccan stew. The tagine is named for the earthenware cooking vessel with a cone-shaped lid in which it’s cooked. A Dutch oven is a good substitute if don’t have one. You can buy preserved lemons at some specialty grocers but it’s easy to make your own if you plan ahead using this recipe.
Chicken Tagine with Olives and Preserved Lemon
Ingredients
- 3 lbs. Chicken legs and thighs (can also use whole chicken, cut up)
- 1 Onion (large, coarsely chopped)
- 1 Tbsp. Olive oil
- 1 Tbsp. Garlic (minced)
- 1 tsp. Turmeric (ground)
- 1 tsp. Ginger (ground)
- 1 tsp. Paprika (ground)
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1 pinch Saffron (optional)
- 1/2 cup Green olives (pitted)
- 1 cup Water
- 1 Tbsp. Preserved lemon rind (thinly sliced; reserve pulp for another use)
- 1/4 cup Cilantro (fresh, chopped)
Instructions
- Heat olive oil over medium heat in a large casserole or tagine.
- Add onion and cook until translucent, stirring occasionally.
- Mix turmeric, ginger, paprika, salt and pepper together in a small bowl.
- Put chicken, skin side down, in casserole and sprinkle with 1/2 of the spice mixture. Cook about 10 minutes on one side, until lightly browned. Turn chicken over and sprinkle with remaining spice mixture. Cook 10 minutes or until lightly browned.
- Add water and cilantro to casserole dish. Cover and cook over medium low heat for about 45-50 minutes or until chicken is cooked through.
- Remove chicken from casserole and keep warm. Simmer the remaining sauce for 10 minutes or until reduced by half.
- Return the chicken to the casserole. Add the olives and the preserved lemon until heated through.
- Serve over couscous.