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Braised chicken with preserved lemon slices, green olives and cilantro in a saffron-yellow sauce
Katamtaman
🇲🇦 MoroccanLarawan: Foodista · CC BY 2.0 ↗

Chicken Tagine with Olives and Lemon

Chicken slow-braised with preserved lemon, olives and warm spices in a conical clay pot until meltingly tender.

Pinagmulan

Recipe ni Moroccan tradition · 🏺 Traditional

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

Karagdagang impormasyon sa Wikipedia ↗

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Food Fusion
⏱ 90 min🍽 4 na serving🔥 420 kcal🇲🇦 Morocco
HalalWalang glutenWalang gatas

Mga hakbang

  1. Rub the chicken with the ground spices, garlic and a little oil and let it marinate briefly.

  2. Soften the sliced onion in the base of the tagine or a heavy pot.

  3. Nestle the chicken on top, add saffron-steeped water and the herbs, cover, and braise gently.

  4. Cook low and slow for about an hour, basting occasionally, until the chicken is very tender.

  5. Add the preserved lemon and olives for the last 15 minutes.

  6. Reduce the sauce if needed and serve with bread or couscous to soak it up.

💡 Mga tip

  • Preserved lemon is the soul of the dish — use the rind, not the flesh.
  • Keep the heat low; a tagine is about gentle steam.
  • Fresh herbs stirred in at the end lift the whole pot.

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