I’m unable to take or generate photographs directly, but I can certainly provide you with a step-by-step recipe for a classic Moroccan Chicken Tagine with Preserved Lemon and Olives. I can also describe what the finished dish should look like so you can visualize it, and you can easily find images by searching for the term “Chicken Tagine with Preserved Lemon and Olives” online.
This is the most famous tagine outside of Morocco and a perfect introduction to the cuisine.
What to Expect (A Description for Your Search)
When you search for the image, look for a conical clay pot (the tagine itself). Inside, you’ll see deeply golden-brown chicken pieces nestled against a rich, amber-colored sauce. The sauce is studded with bright purple/green olives and strips of yellow preserved lemon peel. Often, it’s garnished with fresh cilantro or parsley. It’s a dish that is as beautiful as it is fragrant.
Moroccan Chicken Tagine with Preserved Lemon & Olives
This recipe is designed for a traditional tagine pot, but if you don’t have one, a heavy-bottomed pot or Dutch oven will work wonderfully.
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Serves: 4
Ingredients
· For the Marinade:
· 1 whole chicken, cut into 4-8 pieces (or 4 chicken thighs and 4 drumsticks)
· 2 large onions, grated or very finely chopped
· 3-4 cloves garlic, minced
· A small handful of fresh cilantro (coriander), finely chopped
· A small handful of fresh parsley, finely chopped
· 1 teaspoon ground ginger
· 1 teaspoon ground cumin
· 1 teaspoon sweet paprika
· ½ teaspoon turmeric
· ¼ teaspoon saffron threads, crumbled and soaked in 2 tablespoons of warm water
· Salt and freshly ground black pepper, to taste
· ¼ cup olive oil
· For Cooking & Garnish:
· 1 preserved lemon
· 1 handful of good-quality green olives (like picholine or arbequina)
· 1 cup water
· Additional fresh cilantro for garnish
Instructions
1. Marinate the Chicken
In a large bowl, combine the grated onions, garlic, chopped herbs, ginger, cumin, paprika, turmeric, saffron with its soaking water, salt, pepper, and olive oil. Mix well. Add the chicken pieces and coat them thoroughly with the marinade. Cover and let it marinate in the refrigerator for at least 2 hours, or ideally overnight. This is the key to deep flavor.
2. Prepare the Preserved Lemon & Olives
Rinse the preserved lemon to remove some of the salty brine. Cut it in half, remove and discard the soft pulp. Slice the rind into thin strips. Rinse the olives under cold water to remove excess salt, then pat them dry.
3. Arrange in the Tagine
If using a clay tagine, place the base on a diffuser over low heat to prevent cracking. Arrange the marinated chicken pieces in the center, and pour all the marinade from the bowl over the top. The chicken should be snug. Pour the 1 cup of water around (not over) the chicken. This will help create steam.
4. The Slow Cooking Process
Cover the tagine with its cone-shaped lid. Cook over very low heat for about 1 hour and 15 minutes. The secret is the gentle, slow steam. Check occasionally; if it looks dry, add a little more water. The sauce will reduce and intensify in flavor.
5. Add the Garnishes
After 1 hour and 15 minutes, the chicken should be very tender. Gently turn the pieces over. Scatter the preserved lemon strips and the green olives around the chicken pieces. Replace the lid and cook for another 15 minutes. This allows the flavors to meld without the lemon becoming bitter.
6. Reduce the Sauce (Optional)
If the sauce is thinner than you’d like, carefully remove the cooked chicken to a plate and keep warm. Place the tagine base (or pot) on a high heat and let the sauce bubble for a few minutes until it thickens slightly.
7. Serve
Return the chicken to the sauce if you removed it. Garnish generously with fresh cilantro. Serve this tagine directly from the beautiful pot, with plenty of crusty bread to soak up the incredible sauce. Traditionally, it’s eaten with your fingers using the bread. Enjoy
