Moroccan Chicken Tagine | Food Wishes

Moroccan Chicken Tagine with Preserved Lemons and Olives

Experience the delightful flavors of Morocco with this Chicken Tagine recipe. Traditionally cooked in a tagine pot, this savory stew is infused with preserved lemons, olives, and vibrant spices, but easily adapted for a regular pan. Let the aromas transport you to the bustling streets of Marrakech with each bite.

Ingredients

🥘 Big pinch of Saffron Threads
🍗 6 Bone-in, Skin-on Chicken Thighs
🍋 1 Whole Preserved Lemon from choice brand
🥣 1 cup Chicken Broth for saffron steeping
🌿 Freshly Ground Black Pepper
🧄 Several Cloves of Garlic finely minced
🧂 Salt
🌶 Generous amount Paprika
🌿 Some Ground Cumin
🌿 Some Ground Ginger
🌶 A little touch Aleppo Pepper plus extra for garnish
🌿 Fresh Cilantro finely chopped
🌿 Fresh Italian Parsley finely chopped
🫒 A few Tablespoons of Olive Oil your preferred brand
🧅 1 Onion diced
🌿 Pinch of Cinnamon
🌿 Pinch of Turmeric
🫒 Pitted Green Olives quantity preferred

Instructions

1- Steep Saffron:

• In a small bowl, pour boiling chicken broth over a pinch of saffron threads.
• Allow to steep for 20-30 minutes, cooling to room temperature.

2- Prepare Preserved Lemon:

• Cut the preserved lemon into quarters and remove the inner flesh.
• Finely chop the flesh and set aside. Cut the lemon peel into 8 strips and reserve for later.

3- Prepare Chicken:

• Make two cuts in each chicken thigh 1 inch apart to help the marinade penetrate.

4- Marinate Chicken:

• Place chicken thighs in a Ziploc Bag.
• In a mixing bowl, combine the chopped preserved lemon flesh, minced garlic, salt, pepper, paprika, cumin, ginger, Aleppo pepper, cilantro, parsley, olive oil, and the saffron with its broth.
• Mix well and pour over the chicken in the bag. Massage to coat, seal the bag, and refrigerate for 3-12 hours.

5- Sear Chicken:

• Remove chicken from the marinade and reserve the marinade.
• Heat olive oil in Staub Braising Pan over medium-high heat.
• Sear chicken skin-side down for 5 minutes. Remove and set aside.

6- Cook Onions:

• Add diced onion to the pan with rendered fat.
• Add salt, cinnamon, and turmeric. Cook for 3-4 minutes until golden brown.

7- Assemble Tagine:

• Place seared chicken on the onions.
• Pour reserved marinade over. Bring to boil, cover, and reduce heat to low, cooking for 1 hour.

8- Finish Cooking:

• Uncover, baste chicken, add olives and preserved lemon peel.
• Cover and cook for another 15-20 minutes.
• Uncover and reduce sauce by cooking on medium-high for another 5 minutes.

9- Serve:

• Garnish with parsley and Aleppo pepper pinch.
• Enjoy with crusty bread or couscous.

Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 5 minutes
Servings: 4-6
Calories: Approx. 510 per serving
Protein: 28g per serving
Fat: 38g per serving
Carbohydrates: 7g per serving
Equipment: Staub Braising Pan, Ziploc Bag, Small Glass Bowl, Chef's Knife, Cutting Board, Stainless Steel Mixing Bowl, Whisk

Cooking Tips

• Use homemade preserved lemons for an authentic flavor.
• Do not add fresh lemon juice at the end to preserve the unique taste.

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Moroccan Chicken Tagine with Preserved Lemons and Olives