This Moroccan chicken tagine combines tender chicken, fragrant spices, green olives, and preserved lemon. It is warm, aromatic, and perfect for sharing.

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 onions, finely sliced
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon saffron threads
  • 1 small bunch coriander, chopped
  • 1 small bunch parsley, chopped
  • 1 preserved lemon
  • 150 g green olives
  • 250 ml water
  • Salt, to taste

Method

  1. Place the chicken in a large tagine or heavy-bottomed pot.
  2. Add the onions, garlic, olive oil, ginger, turmeric, pepper, paprika, and saffron.
  3. Add half of the parsley and coriander.
  4. Mix everything well so the chicken is coated with the spices.
  5. Cook over medium heat for 10 minutes, turning the chicken occasionally.
  6. Add the water, cover, and reduce the heat.
  7. Simmer gently for 40 to 50 minutes.
  8. Rinse the preserved lemon and cut it into thin strips.
  9. Add the preserved lemon, olives, and remaining herbs.
  10. Cook uncovered for another 10 minutes, until the sauce thickens.
  11. Taste and adjust the seasoning before serving.

Notes

  • Serve with Moroccan bread for dipping into the sauce.
  • Preserved lemon is salty, so add extra salt only after tasting.
  • Chicken thighs stay especially tender during slow cooking.
  • The flavor improves after resting for 10 minutes.