Moroccan Tagine with Chicken, Olives and Preserved Lemon

Tagine is the emblematic dish of Moroccan cuisine and the entire Maghreb, taking its name from the special clay vessel with a conical lid in which it is cooked. The meat simmers slowly in its own juices, becoming tender and full of spice flavors. This version with chicken, olives and preserved lemon is among the most classic.

Ingredients

• 1 kg chicken (pieces, skinless)
• 2 large onions, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• salt and black pepper, to taste
• 1 preserved lemon (or the peel of half a lemon), sliced
• 150 g green olives, pitted
• a handful of fresh parsley and cilantro, chopped
• 400 ml water or chicken stock
• saffron (optional, a pinch)

Preparation

1. In the tagine pot (or a lidded saucepan), heat the olive oil and sauté the onions until softened, about 5 minutes.
2. Add the garlic and spices (ginger, turmeric, paprika, cumin, cinnamon), stir 1 minute until fragrant.
3. Add the chicken pieces, salt and pepper; brown on all sides until golden.
4. Pour in the water or chicken stock, cover with the lid and let simmer slowly over low heat for 40–45 minutes.
5. Add the olives and preserved lemon slices, stir gently and leave another 10 minutes.
6. Sprinkle with fresh parsley and cilantro before serving.

Prep time: 20 minutes | Cooking time: 60 minutes | Servings: 4 persons