Chicken Tagine with Preserved Lemon & Olives

Name: Chicken Tagine with Preserved Lemon & Olives
Total time: 1 h 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1.2 kg Bone-in chicken, in pieces; 400 g Onions; 4 Garlic cloves; 2 Preserved lemons; 150 g Green or violet olives; 45 ml Olive oil; 1 tsp Ground ginger; 1 tsp Ground turmeric; 1/2 tsp Black or white pepper; Saffron threads; 30 g Fresh coriander and parsley; 250 ml Water; 1 tsp Salt

The tagine Morocco is famous for: chicken simmered soft in a golden onion-and-saffron sauce, finished with the salty-sour hit of preserved lemon and a handful of green olives.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Moroccan home kitchens · 🏺 Traditional · Moroccan household cooking

Moroccan home cooking — A tagine is both a Maghrebi dish and the earthenware pot it is cooked in. The chicken, preserved-lemon and olive version — often called mqualli after the yellow saffron-and-ginger style of sauce — is one of the most iconic tagines and a standard of Moroccan home tables. There is no single author; the spice balance and the amount of preserved lemon shift household to household.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန်

Salima's Kitchen

⏱ 80 မိနစ်🍽 4 ယောက်စာ🔥 420 kcal🇲🇦 Morocco

ဟာလာနို့ထွက်ပစ္စည်းကင်းဂလူတင်ကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

In a bowl, rub the chicken with the ginger, turmeric, pepper, garlic, the saffron water and 30 ml of the oil. Let it sit while you slice the onions.
💡 Even 15 minutes of marinating lets the spices reach past the skin. There is no rush — this is a slow dish.
Warm the remaining oil in a wide, heavy pot over medium heat. Spread the sliced onions over the base and lay the chicken on top.
💡 The onions are a cushion, not a fry. Sitting the chicken on them stops the meat catching on the metal while the sauce builds.
Add the herb bundle and the water, bring to a gentle bubble, then cover and cook 45 minutes over low heat, turning the chicken once halfway.
Lift out the herb bundle. Add the preserved lemon rind, the olives and the salt, and simmer uncovered.
Cook 12–15 minutes more, spooning sauce over the chicken, until the liquid reduces to a thick, glossy sauce that coats the meat.
💡 A proper tagine is not a soup. Reduce until a spoon dragged across the base leaves a brief trail — that is when the flavour concentrates.
Mash the reserved preserved-lemon flesh into the sauce, scatter the remaining herbs over the top and serve with plenty of khobz to mop up.

💡 အကြံပြုချက်များ

Preserved lemon is not the same as fresh lemon — do not swap it. It is lemon fermented in salt for weeks, and its soft, funky rind is what makes this taste Moroccan rather than just lemony. Jars keep for months and are worth hunting down.
No tagine pot needed. A wide, heavy pan with a lid does the same job — the cone-shaped lid just recirculates steam. Keep the heat low and the liquid barely moving.