Golden Moroccan Chicken Tagine with Preserved Lemon & Olive Delight

Tagine of Chicken, Preserved Lemon, & Olives Recipe

Overview:

Ever craved the flavors of Northern Africa? This Tagine of Chicken, Preserved Lemon, & Olives will transport you to the vibrant markets of Morocco. It’s a delightful blend of tender chicken, tangy preserved lemons, and briny olives, simmered in a fragrant blend of spices. Serve it over fluffy couscous or steamed rice for a truly satisfying meal.

Ingredients:

• 2-4 cloves garlic
• Olive oil
• 1-2 chickens, cut into pieces
• 1/4 tsp black pepper
• 1/4 tsp ground ginger
• A pinch of saffron
• 1 tsp cumin
• 1 tsp turmeric
• 1 cinnamon stick
• 1/2 tsp ground cinnamon
• 1-2 onions, sliced
• 1 cup chicken broth
• 1 cup green olives
• 1-2 preserved lemons, cut into quarters
• Salt to taste

Instructions:

1. Prepare the Chicken: In a small bowl, mix together the minced garlic, black pepper, and a spoonful of olive oil. Rub this mixture all over the chicken pieces, ensuring they’re evenly coated. Let it marinate for a few hours or, ideally, overnight in the refrigerator.

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2. Sear the Chicken: Heat a large Dutch oven or tagine over medium-high heat. Add a drizzle of olive oil. Once hot, add the chicken pieces and sear them until they’re golden brown on all sides. This step helps to seal in the juices and adds depth of flavor to the dish.

3. Add Spices and Onions: Sprinkle the ground ginger, saffron, cumin, turmeric, and ground cinnamon over the chicken. Add the cinnamon stick and sliced onions to the pot. Stir everything together and sauté for a few minutes until the onions are soft and fragrant.

4. Deglaze with Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a boil, then reduce the heat to low.

5. Simmer: Cover the pot with a lid, leaving it slightly ajar to allow steam to escape. Let the tagine simmer gently for about 30 minutes, or until the chicken is cooked through and tender.

6. Add Olives and Preserved Lemons: Once the chicken is cooked, add the green olives and preserved lemon quarters to the pot. These ingredients add a burst of tanginess and brininess to the dish.

7. Adjust Seasoning: Taste the sauce and adjust the seasoning as needed, adding salt to taste.

8. Thicken the Sauce: If desired, you can remove the chicken pieces from the pot and set them aside temporarily. Increase the heat to medium-high and let the sauce simmer uncovered, stirring occasionally, until it thickens slightly.

9. Serve: Return the chicken pieces to the pot, coating them in the flavorful sauce. Serve the Tagine of Chicken, Preserved Lemon, & Olives hot, garnished with fresh herbs if desired, and accompanied by couscous or rice.

Serving Suggestions:

• Serve the tagine hot over fluffy couscous or steamed rice.
• Garnish with fresh cilantro or parsley for a pop of color and freshness.
• Pair with a refreshing glass of Moroccan mint tea for the ultimate culinary experience.

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 20 minutes

Nutritional Information (per serving):

• Calories: 168.6
• Fat: 11.5g
  • Saturated Fat: 2.9g
• Cholesterol: 42.5mg
• Sodium: 489.1mg
• Carbohydrates: 3.8g
  • Fiber: 1.1g
  • Sugar: 1.4g
• Protein: 12.3g

Recipe Notes:

• Feel free to customize the spice blend to suit your taste preferences. Add more or less of any spice according to your liking.
• If you can’t find preserved lemons, you can make a quick substitute by thinly slicing fresh lemons and simmering them in a mixture of water, salt, and sugar until softened.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
• Experiment with different types of olives for unique flavor variations. Green olives work well in this recipe, but you can also try using Kalamata or Moroccan oil-cured olives for a different twist.