Chicken Tagine with Preserved Lemons and Olives

Imagine the aroma of tender, spiced chicken wafting through your kitchen, infused with the tangy bite of preserved lemons and the rich, briny depth of olives.

This isn’t just any dish—it’s a true Moroccan treasure, beloved by generations for its comforting flavors and warmth. Chicken Tagine with Preserved Lemons and Olives is not only a classic Moroccan recipe but also an experience that transports you to the bustling souks and fragrant kitchens of North Africa.

What makes this dish so captivating? It’s in the unique combination of ingredients and the gentle, slow cooking process that brings out the depth of each flavor.

Preserved lemons, a staple in Moroccan cooking, add a tartness that brightens up the whole dish. The olives, simmering alongside, release their savory richness into the sauce, which is spiced with classic Moroccan seasonings like ginger, turmeric, and saffron.

Cooked in a traditional tagine pot, the chicken becomes tender and juicy, absorbing every aromatic element.

The beauty of this recipe lies in its simplicity and its versatility.

While it’s elegant enough for a special occasion, it’s also comforting and hearty, making it perfect for a cozy family meal.

And the best part? Even if you don’t have a traditional tagine pot, you can recreate this magic in a Dutch oven or slow cooker!

Ready to bring the essence of Morocco into your kitchen?

This Chicken Tagine with Preserved Lemons and Olives is the ideal place to start. It’s more than just a meal; it’s a sensory journey that’s easy to make and incredibly rewarding to share.

Imagine serving this beautiful dish, its vibrant colors and irresistible aroma drawing everyone to the table. A tender bite of chicken, the pop of lemon, and the savory taste of olives—each mouthful transports you deeper into the heart of Moroccan cuisine.

Let’s dive into how to make this unforgettable dish! Here’s what you’ll need:

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Ingredients:

• 1 whole chicken, cut into pieces
• 1 preserved lemon, rinsed and quartered
• 1 cup green or purple olives (pitted or unpitted)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/2 teaspoon ground saffron (optional)
• Salt and pepper to taste
• Fresh cilantro and parsley, chopped (for garnish)
• 1 cup water or chicken broth

Instructions:

1. Prepare the Marinade: In a large bowl, mix the olive oil, garlic, ginger, turmeric, saffron, salt, and pepper. Coat the chicken pieces in this spice mixture and let them marinate for at least 30 minutes (or overnight for the best flavor).
2. Cook the Chicken: In a tagine pot or a Dutch oven, heat a little more olive oil over medium heat. Add the chopped onion and sauté until softened. Arrange the marinated chicken pieces over the onions, skin side up.
3. Add Lemons and Olives: Tuck the preserved lemon quarters and olives among the chicken pieces. Pour in water or chicken broth to help create a rich sauce.
4. Simmer: Cover and simmer on low heat for 45 minutes to 1 hour, until the chicken is fully cooked and tender. Occasionally spoon the sauce over the chicken to keep it moist.
5. Serve and Garnish: Garnish with fresh cilantro and parsley before serving. Pair with warm Moroccan bread or fluffy couscous to soak up the delicious sauce!

This Chicken Tagine with Preserved Lemons and Olives brings both flavor and tradition into your kitchen. It’s an easy recipe that feels luxurious and special, a true taste of Moroccan hospitality. Enjoy every flavorful bite!