Chicken tagine with preserved lemon and olives is one of the most well-known tagines in Moroccan cuisine. It combines savory, tangy, and spicy flavors, thanks to the preserved lemon, olives, and mild spices. This dish, slowly simmered in a tagine or casserole dish, is ideal for a convivial meal and is naturally gluten-free.

Chicken tagine with preserved lemon and olives

Morocco

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Preparation time: 30 minutes Cooking time 60 minutes Total time 1 hour 30 minutes

Difficulty: Beginner Servings: 5 Special regime:

Naturally gluten-free

Ingredients

Portions

• 1 whole chicken cut into pieces (or 5 chicken thighs)

• 2 candied lemons

• 100g of green olives

• 2 sliced ​​onions

• 3 cloves of chopped garlic

• 1 tsp ground ginger

• 1 tsp of turmeric

• 1 teaspoon of cumin

• 1 tsp of paprika

• 3 tablespoons of olive oil

• 1 bunch of chopped fresh coriander

• 1 bunch of chopped fresh parsley

• Salt, pepper

• Water

Preparation

1. Prepare the chicken:
2. In a large bowl, combine the ginger, turmeric, cumin, paprika, salt, and pepper with the olive oil. Coat the chicken pieces with this spice mixture and marinate for 30 minutes.
3. Sauté the onions:
4. In a tagine or casserole dish, sauté the onions in a little olive oil until translucent. Then add the chopped garlic and continue cooking for 2 minutes.
5. Add the chicken and preserved lemons:
6. Add the marinated chicken pieces to the casserole dish, along with the quartered preserved lemons. Fry for a few minutes to lightly brown the chicken.
7. Add the water and olives:
8. Pour in enough water to half-cover the chicken, then add the olives. Cover and simmer over low heat for about 45 minutes to 1 hour, stirring occasionally.
9. Finalization:
10. Once the chicken is tender and cooked through, adjust the seasoning, sprinkle with fresh coriander and parsley, then serve hot with rice, polenta or quinoa.

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