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Braised chicken with preserved lemon slices, green olives and cilantro in a saffron-yellow sauce
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🇲🇦 MoroccanFoto: 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.

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Resep oleh Moroccan tradition · 🏺 Tradisional

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 ↗

Watch it being made

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Langkah

  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.

💡 Tips

  • 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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