Moroccan Chicken Tagine With Olives And Preserved Lemon

This recipe for Moroccan Chicken Tagine with olives and preserved lemon sounds delicious! It’s a flavorful dish made with chicken thighs slow-cooked in a fragrant sauce of spices and Moroccan preserved lemons. Here’s a breakdown of the recipe:

Ingredients:

Olive oil

Garlic, minced

Yellow onion, thinly sliced

Chicken thighs (or wings)

Parsley, minced

Cilantro, minced

Saffron (optional)

Salt

Pepper

Ginger

Paprika

Cumin

Turmeric

Preserved lemon, thinly sliced

Green olives

Water

Instructions:

Prep and Saute: Preheat the oven to 350°F (175°C). Mince garlic, onion, preserved lemon, cilantro, and parsley. Heat olive oil in a tagine or large pot. Saute garlic and onion until translucent (about 5 minutes).

Season Chicken: Season chicken with herbs and spices (parsley, cilantro, saffron, salt, pepper, ginger, paprika, cumin, turmeric). Use your hands to coat the chicken well.

Assemble and Bake: Arrange chicken in the tagine, then add preserved lemon and olives. Drizzle with water, cover, and bake for 1 hour (or until chicken reaches 165°F internal temperature), checking every 30 minutes.

Broil (Optional): Broil chicken skin-side up for 5 minutes for a crispy finish (optional).

Tips:

Use boneless, skinless chicken thighs for faster cooking, but check the temperature after 30 minutes to avoid overcooking.

Substitute double the turmeric for saffron for extra color if unavailable.

Enjoy! This dish is traditionally served with bread or couscous.