The Moroccan Chicken Tagine with Preserved Lemons and Olives that is so popular in Morocco has been there for centuries. The dish is traditionally cooked in a tagine, a clay pot with a conical lid, over a low flame, which allows the flavors to blend.
The dish is thought to have originated in Morocco, but its exact origins are unknown. It then spread to the rest of North Africa and the Middle East. Visitors and natives alike delight in this dish due to its distinctive blend of fragrant spices, juicy chicken, and bright, tangy preserved lemons and olives.
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Serve this preserved lemon and olive chicken tagine with traditional Moroccan sides like couscous, flatbreads, and salads for a special occasion or when entertaining guests. It’s also a staple during the holy month of Ramadan, when families get together for a satisfying meal to break their fast.
3 Reasons People Love the Moroccan Chicken Tagine with Preserved Lemons and Olives
1. Unique Flavor: The combination of spices, preserved lemons, and olives create a unique and complex flavor profile that is both savory and tangy. The slow-cooking method also allows the flavors to meld together perfectly, resulting in a rich and comforting stew.
2. Cultural Significance: Moroccan Chicken Tagine with Preserved Lemons and Olives is a beloved dish in Moroccan culture and is often served during special occasions and celebrations. For many people, this dish represents a connection to their heritage and traditions.
3. Comforting and Satisfying: The slow-cooked chicken is tender and falling off the bone, while the sauce is thick and flavorful, making this dish incredibly satisfying and comforting. It is the perfect meal for a chilly evening or when you need a warm and hearty dish to share with loved ones.
How To Make Our Moroccan Chicken Tagine with Preserved Lemons and Olives
Ingredients:
8 bone-in, skin-on chicken thighs
2 large onions, chopped
4 garlic cloves, minced
1-inch piece of fresh ginger, peeled and grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
2 cups chicken broth
1 cup green olives, pitted
1/2 cup preserved lemon, pulp removed, rind chopped
2 tbsp honey
2 tbsp olive oil
Salt and pepper, to taste
Fresh cilantro or parsley, chopped, for garnish
Instructions:
1. Preheat the oven to 375°F.
2. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat.
3. Season the chicken thighs with salt and pepper, and sear them in the pot until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
4. Add the onions, garlic, and ginger to the pot, and cook until the onions are translucent, about 5 minutes.
5. Add the cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper to the pot, and stir until the spices are fragrant, about 1 minute.
6. Add the chicken broth, olives, preserved lemon, and honey to the pot, and stir to combine.
7. Return the chicken to the pot, making sure it is fully submerged in the liquid.
8. Cover the pot and transfer it to the preheated oven. Bake for 45-50 minutes, or until the chicken is cooked through and tender.
9. Remove the pot from the oven and let it cool for a few minutes.
10. Garnish with fresh cilantro or parsley before serving.
Nutritional Values for One Serving of Moroccan Chicken Tagine with Preserved Lemons and Olives:
Calories: 362
Carbohydrates: 9g
Protein: 31g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 142mg
Sodium: 1125mg
Potassium: 427mg
Fiber: 2g
Sugar: 5g
Prep Time: 20-25 minutes
Cooking Time: 50-55 minutes
Pots, Pans, and Cooking Equipment needed:
Large oven-safe pot or Dutch oven with a lid
Cutting board
Chef’s knife
Measuring cups and spoons
Mixing spoon
Best way to Store Leftovers of Moroccan Chicken Tagine with Preserved Lemons and Olives:
The Moroccan Chicken Tagine with Preserved Lemons and Olives can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. When reheating, it is best to do so on the stove or in the oven over low heat, adding a splash of chicken broth if necessary to prevent the dish from drying out.
Possible Substitutions for Ingredients for Moroccan Chicken Tagine with Preserved Lemons and Olives:
Chicken: The chicken can be substituted with bone-in, skin-on chicken breasts or chicken drumsticks.
Preserved lemons: If you can’t find preserved lemons, you can substitute with fresh lemons. Simply chop the rind of 2 lemons into small pieces and add them to the dish.
Olives: Any type of green olive can be used in this recipe, but if you don’t like olives, you can leave them out or substitute them with capers.
Ingredients to Substitute for a Vegetarian version of Moroccan Chicken Tagine with Preserved Lemons and Olives:
For a vegetarian version, you can substitute the chicken with chickpeas or another type of protein such as tofu or seitan. You can also use vegetable broth instead of chicken broth for a completely vegan version.
Tips and Tricks for Creation of the Recipe:
Make sure to season the chicken thighs with salt and pepper before searing them to ensure maximum flavor.
Searing the chicken before adding it to the pot adds extra flavor and helps to keep the chicken moist during the cooking process.
If you can’t find preserved lemons, you can easily make your own by salting lemons and storing them in a jar for several weeks.
Possible Side Dishes and Desserts to serve with Moroccan Chicken Tagine with Preserved Lemons and Olives:
Some popular side dishes to serve with Moroccan Chicken Tagine with Preserved Lemons and Olives include couscous, rice pilaf, or roasted vegetables. For dessert, traditional Moroccan pastries like baklava or mint tea with honey are a great choice.
How to Serve Argentine Moroccan Chicken Tagine with Preserved Lemons and Olives:
Moroccan Chicken Tagine with Preserved Lemons and Olives is traditionally served family-style, with the pot placed in the center of the table and guests helping themselves. It is usually served over a bed of couscous or with crusty bread to soak up the delicious sauce. Garnish with fresh cilantro or parsley before serving for an extra burst of flavor.
FAQs About the Moroccan Chicken Tagine with Preserved Lemons and Olives Recipe
1. Can I make this recipe with boneless, skinless chicken?
A: You can, but keep in mind that bone-in, skin-on chicken adds more flavor and keeps the meat moist during the cooking process.
2. How long does it take to make the preserved lemons?
A: Preserved lemons take several weeks to make, but you can usually find them at specialty food stores or online.
3. Can I make this recipe in a slow cooker?
A: Yes, you can cook this recipe in a slow cooker. Sear the chicken first in a separate pan and then add it to the slow cooker with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Can I use different spices in this recipe?
A: Yes, you can adjust the spice level to your liking or use different spice blends. Just keep in mind that the traditional Moroccan spice blend is what gives this dish its unique flavor.
5. Can I substitute the green olives with black olives?
A: Yes, you can use black olives if you prefer, but keep in mind that they have a stronger flavor than green olives.
Final Thoughts:
Moroccan Chicken Tagine with Preserved Lemons and Olives is a flavorful and comforting dish that is perfect for a special occasion or when you want to try something new. While the recipe may seem intimidating at first, it is actually quite easy to make and can be customized to your liking. Whether you serve it over a bed of couscous or with crusty bread, this dish is sure to be a crowd-pleaser.
Chicken Tagine with Preserved Lemons and Olives
Equipment
- 1 Large oven-safe pot or Dutch oven with a lid
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups and spoons
- 1 Mixing spoon
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 large onions, chopped
- 4 garlic cloves, minced
- 1 1-inch piece of fresh ginger, peeled and grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 2 cups chicken broth
- 1 cup green olives, pitted
- 182 cup preserved lemon, pulp removed, rind chopped
- 2 tbsp honey
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat.
- Season the chicken thighs with salt and pepper, and sear them in the pot until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- Add the onions, garlic, and ginger to the pot, and cook until the onions are translucent, about 5 minutes.
- Add the cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper to the pot, and stir until the spices are fragrant, about 1 minute.
- Add the chicken broth, olives, preserved lemon, and honey to the pot, and stir to combine.
- Return the chicken to the pot, making sure it is fully submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Bake for 45-50 minutes, or until the chicken is cooked through and tender.
- Remove the pot from the oven and let it cool for a few minutes.
- Remove the pot from the oven and let it cool for a few minutes.
- Garnish with fresh cilantro or parsley before serving.
Notes
Tips and Tricks
Make sure to season the chicken thighs with salt and pepper before searing them to ensure maximum flavor. Searing the chicken before adding it to the pot adds extra flavor and helps to keep the chicken moist during the cooking process. If you can't find preserved lemons, you can easily make your own by salting lemons and storing them in a jar for several weeks.Nutrition
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