Chicken Tagine with Lemon & Olives

Chicken Tagine with Lemon & Olives

Chicken Tagine with Lemon and Olives is a classic Moroccan dish known for its rich, savory flavors and aromatic spices. The tagine is a type of earthenware pot used for cooking this dish, but you can also use a Dutch oven or heavy-bottomed pot. Here’s a traditional recipe:

Chicken Tagine with Lemon & Olives

Ingredients:

  • 4 chicken thighs (bone-in, skinless) or a mix of thighs and drumsticks
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup green olives, pitted and halved
  • 1 preserved lemon, quartered and pulp removed (or 2 tablespoons lemon juice if not using preserved lemon)
  • 1/2 cup chopped fresh cilantro (plus more for garnish)
  • 1/2 cup chopped fresh parsley (plus more for garnish)
  • 1 cup chicken broth
  • 1 cup water
  • 1/2 cup dried apricots or raisins (optional, for a touch of sweetness)
  • Cooked couscous or rice, for serving

Instructions:

  1. Prepare the Chicken:
    • Pat the chicken pieces dry with paper towels and season them with salt and pepper.
  2. Brown the Chicken:
    • Heat the olive oil in a large tagine or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  3. Cook the Aromatics:
    • In the same pot, add the chopped onion and cook until it is softened and translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
  4. Add the Spices:
    • Stir in the ground ginger, turmeric, cumin, cinnamon, paprika, and cayenne pepper. Cook for 1-2 minutes, stirring constantly to toast the spices.
  5. Combine Ingredients:
    • Return the browned chicken to the pot, along with any accumulated juices.
    • Add the chicken broth, water, and dried apricots or raisins (if using). Stir to combine and bring to a simmer.
  6. Simmer:
    • Reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally and check the liquid level, adding more water if necessary.
  7. Add Olives and Lemon:
    • Stir in the green olives and preserved lemon quarters (or lemon juice). Continue to cook for an additional 10-15 minutes, uncovered, to allow the flavors to meld and the sauce to thicken.
  8. Finish and Garnish:
    • Stir in the chopped cilantro and parsley. Adjust seasoning with additional salt and pepper if needed.
    • Garnish with additional cilantro and parsley before serving.
  9. Serve:
    • Serve the tagine over cooked couscous or rice to soak up the delicious sauce.

Tips:

  • Preserved Lemons: If you’re using preserved lemons, be sure to rinse them well and remove the pulp, as it can be quite salty and strong.
  • Cooking Vessel: If using a Dutch oven or heavy-bottomed pot instead of a tagine, follow the same steps but be cautious with temperature to avoid burning the spices.
  • Sweetness: Adjust the level of sweetness by adding more or fewer dried apricots or raisins according to your preference.

Enjoy this flavorful and aromatic Moroccan dish—it’s perfect for a cozy meal with a touch of exotic flair!