Chicken Tagine with Olives and Lemon

Name: Chicken Tagine with Olives and Lemon
Total time: 1 h 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 kg Chicken thighs and legs; 1 Preserved lemon, sliced; 150 g Green olives; 1 + 3 cloves Onion and garlic; spice mix Ginger, saffron, cumin, turmeric; 1 bunch Cilantro and parsley

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

Source

Recette de Moroccan tradition · 🏺 Traditionnel

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.

Background on Wikipedia ↗

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Food Fusion

⏱ 90 min🍽 4 portions🔥 420 kcal🇲🇦 Maroc

HalalSans glutenSans produits laitiers

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Étapes

Rub the chicken with the ground spices, garlic and a little oil and let it marinate briefly.
Soften the sliced onion in the base of the tagine or a heavy pot.
Nestle the chicken on top, add saffron-steeped water and the herbs, cover, and braise gently.
Cook low and slow for about an hour, basting occasionally, until the chicken is very tender.
Add the preserved lemon and olives for the last 15 minutes.
Reduce the sauce if needed and serve with bread or couscous to soak it up.

💡 Astuces

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.

Chicken Tagine with Olives and Lemon

Étapes

💡 Astuces

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Chicken Tagine with Olives and Lemon

Étapes

💡 Astuces

Vous aimerez aussi

Koshari

Jollof Rice

Misir Wot (Ethiopian Red Lentils)

Doro Wat (Ethiopian Chicken Stew)

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