Chicken Tagine with Preserved Lemons

About This Recipe

A cornerstone of Moroccan cooking, this tagine slow-cooks chicken in a fragrant broth of saffron, cumin, ginger, and turmeric, finished with briny preserved lemon quarters and green olives for a uniquely tangy, aromatic stew.

Ingredients

Serves 4

• 1.5 kgwhole chicken, cut into 8 pieces
• 2 pcsonions, grated
• 4 clovesgarlic, minced
• 1 pcspreserved lemon, skin only, chopped
• 100 ggreen olives, pitted
• 3 tbspolive oil
• 1 pinchsaffron threads
• 1 tspground ginger
• 1 tspground cumin
• 0.5 tspground turmeric
• 0.5 tspground cinnamon
• 1 tspsalt
• 0.5 tspblack pepper
• 200 mlchicken stock or water
• 3 tbspfresh coriander, chopped
• 3 tbspfresh parsley, chopped

Instructions

1. 1

   Marinate

   Combine grated onion, garlic, saffron (bloomed in 2 tbsp warm water), ginger, cumin, turmeric, cinnamon, salt, pepper, and olive oil in a bowl. Rub over chicken pieces. Marinate for at least 30 minutes.

2. 2

   Brown chicken

   Heat a tagine or heavy casserole over medium-high heat. Brown chicken pieces on all sides, about 8 minutes. Set aside.

3. 3

   Build tagine

   In the same pot, add the remaining marinade and stock. Return chicken, skin side up. Scatter over half the preserved lemon and olives.

4. 4

   Slow cook

   Cover and cook over low heat for 45–50 minutes until chicken is very tender and sauce has thickened. Check occasionally and add a splash of water if needed.

5. 5

   Finish and serve

   Add remaining preserved lemon and olives in the last 10 minutes. Scatter with fresh coriander and parsley. Serve with couscous or crusty bread.

Variations

• •

  Add a handful of dried apricots and toasted almonds for a sweeter Marrakchi version.

• •

  Use lamb shoulder instead of chicken for a meatier tagine.

Storage

Refrigerate up to 4 days. Flavour improves the next day. Freezes well.