Moroccan Chicken Tagine with Preserved Lemon & Olives

This aromatic and savory Moroccan chicken tagine is a true delight, featuring tender chicken braised with fragrant spices, tangy preserved lemon, and briny green olives. It's a comforting and impressive dish perfect for a special family meal or entertaining guests.

Servings: 4-6 Prep time: 25 minutes Cook time: 1 hour 20 minutes Total time: 1 hour 45 minutes Difficulty: Medium

Ingredients

For the Chicken & Marinade:

• 1.2-1.5 kg (2.5-3 lbs) bone-in, skin-on chicken thighs and drumsticks

• 60 ml (4 tbsp) olive oil, divided

• 1 large (~200 g) yellow onion, finely chopped

• 4 cloves (~20 g) garlic, minced

• 2 cm piece (~15 g) fresh ginger, grated

• 30 g (½ bunch) fresh cilantro, roughly chopped, plus more for garnish

• 30 g (½ bunch) fresh parsley, roughly chopped, plus more for garnish

• 5 ml (1 tsp) ground turmeric

• 5 ml (1 tsp) ground ginger

• 5 ml (1 tsp) ground cumin

• 5 ml (1 tsp) sweet paprika

• 2.5 ml (½ tsp) black pepper

• Pinch of saffron threads (about ¼ tsp), steeped in 30 ml (2 tbsp) hot water for 5 minutes

• 5 ml (1 tsp) salt, or to taste

For the Tagine:

• 250 ml (1 cup) chicken broth

• 1 whole preserved lemon, rinsed, pulp removed, rind thinly sliced

• 120 g (1 cup) pitted green olives, rinsed

Equipment

• Tagine (traditional clay pot) or a large Dutch oven with a lid

• Large mixing bowl

• Sharp knife

• Cutting board

• Measuring spoons and cups

Instructions

1. Prepare the Chicken & Marinade (15 minutes active, 15 minutes resting): Pat the chicken pieces dry with paper towels. In a large mixing bowl, combine the minced garlic, grated ginger, chopped cilantro, chopped parsley, ground turmeric, ground ginger, ground cumin, sweet paprika, black pepper, steeped saffron (with its liquid), and salt. Add 30 ml (2 tbsp) of the olive oil and mix well to form a paste. Rub this marinade all over the chicken pieces, ensuring they are well coated. Cover the bowl and let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor.

2. Sauté the Onion (8 minutes): Heat the remaining 30 ml (2 tbsp) of olive oil in your tagine or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.

3. Brown the Chicken (10 minutes): Push the onions to one side. Add the marinated chicken pieces to the pot, skin-side down if applicable. Brown the chicken on all sides for about 2-3 minutes per side, working in batches if necessary to avoid overcrowding. You don't need to cook it through, just get a nice sear.

4. Add Liquids and Key Flavors (5 minutes): Return all chicken to the pot. Pour in the chicken broth. Add the sliced preserved lemon rind and the rinsed green olives around the chicken. Bring the liquid to a gentle simmer.

5. Braise the Tagine (60-90 minutes): Cover the tagine or Dutch oven with its lid. Reduce the heat to low and let it simmer gently for 60-90 minutes, or until the chicken is very tender and cooked through. If using a traditional tagine, ensure the heat is very low to prevent burning.

6. Finish and Season (10 minutes): Carefully remove the lid. The sauce should have thickened slightly. If it seems too thin, increase the heat to medium-low and simmer uncovered for another 5-10 minutes until it reaches your desired consistency. Taste the sauce and adjust seasoning with salt and pepper if needed.

7. Serve (2 minutes): Garnish generously with fresh chopped cilantro and parsley. Serve hot, directly from the tagine, with couscous, crusty bread, or rice to soak up the delicious sauce.

Tips & Variations

• Marinate Longer: For even more intense flavor, marinate the chicken overnight in the refrigerator.

• Quality Preserved Lemon: The quality of your preserved lemons makes a big difference. Look for firm, fragrant lemons in brine.

• Serve with Couscous: Traditionally, tagine is served with fluffy couscous. Prepare it according to package directions and arrange the chicken and sauce over it.

• Vegetarian Tagine: Replace chicken with a mix of hearty vegetables like chickpeas, sweet potatoes, carrots, and zucchini. Adjust cooking time accordingly.

• Spicy Kick: Add a teaspoon of harissa paste to the marinade or serve it on the side for those who enjoy extra heat.

• Lamb Tagine: Substitute bone-in lamb shoulder or leg for the chicken. Brown the lamb well and increase the braising time to 2-2.5 hours until fork-tender.

Estimated Nutrition Per Serving (approximate, for 6 servings)

• Calories: 450 kcal

• Protein: 40 g

• Carbohydrates: 12 g

• Fat: 28 g

Shopping List

• Chicken (thighs, drumsticks)

• Olive oil

• Yellow onion

• Garlic

• Fresh ginger

• Fresh cilantro

• Fresh parsley

• Ground turmeric

• Ground ginger

• Ground cumin

• Sweet paprika

• Black pepper

• Saffron threads

• Salt

• Chicken broth

• Preserved lemon

• Green olives

Allergen tags: None

Quick summary: Moroccan Chicken Tagine with Preserved Lemon & Olives: Tender chicken, aromatic spices, tangy lemon, and briny olives braised to perfection. Serve with couscous.