Fragrant Moroccan Chicken Tagine with Lemon and Olives
Transport your taste buds to Morocco with this vibrant chicken tagine. Succulent chicken pieces are slow-cooked in a single pot with the bright tang of preserved lemons, the salty bite of olives, and a fragrant blend of traditional spices, resulting in a deeply satisfying and aromatic meal perfect for any family gathering.
Let's cook.
Heat 1 tablespoon of olive oil in a large Dutch oven or tagine over medium-high heat.
Add the chicken pieces and brown them on all sides for 5-7 minutes. Remove the chicken and set aside.
Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, cumin, turmeric, ginger, and saffron threads, cooking for 1 minute more until fragrant.
Return the browned chicken to the pot. Pour in the chicken broth, then stir in the halved green olives and diced preserved lemon rind. Bring the mixture to a simmer.
Cover the pot and reduce the heat to low. Let it simmer gently for 45-50 minutes, or until the chicken is very tender and cooked through.
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
Reviews
No reviews yet
Be the first person to review this recipe.
Made this recipe?
Tell us how it turned out.