Moroccan Chicken and Olive Tagine with Preserved Lemon
Tagine dishes are savory stews that are slow-cooked in the domed earthenware they are named after. They are typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Chicken and Olive with preserved lemon is a very common Moroccan tagine and a favorite in our family. It is typically served with couscous.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dinner
Cuisine: Algerian, Moroccan
Keyword: chicken, olives, preserved lemon, tagine
Servings: 6servings
Calories: 447kcal
Equipment
Tagine or dutch oven or deep skillet
Ingredients
1chickencut in 8 to 10 pieces
2tablespoonsextra virgin olive oil
3medium onionssliced thinly
12ouncesKalamata, black and/or green olivespitted and halved
1large preserved lemon
1cupchicken stock
Juice of 1 lemon
5clovesgarlicfinely chopped
1stickcinnamon
¼teaspoonsaffron threadspulverized
½teaspoonground ginger
1teaspoonsweet paprika
½teaspoonground cumin
½teaspoonturmeric
Salt and freshly ground black pepperto taste
1tablespoonchopped flat-leaf parsley for garnish
Instructions
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
Mix garlic, saffron, ginger, paprika, cumin and turmeric together.
Put chicken on onions. Scatter with olives. Quarter the lemons and cut skin in strips. Spread over chicken. Add stock and lemon juice and pour over chicken.
Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.