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

Chicken tagine with candied lemon and olives

Morocco

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Preparation time 30 mins Cooking time 60 mins Total time 1 hr 30 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape

Ingredients

Servings

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

• 2 candied lemons

• 100 g green olives

• 2 sliced ​​onions

• 3 cloves of garlic, chopped

• 1 tsp ground ginger

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp paprika

• 3 tbsp olive oil

• 1 bunch of chopped fresh cilantro

• 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 leave to marinate for 30 minutes.
3. Brown the onions:
4. In a tagine or casserole dish, brown the onions in a little olive oil until they are translucent. Then add the chopped garlic and continue to cook for 2 minutes.
5. Add the chicken and candied lemons:
6. Add the marinated chicken pieces to the casserole, as well as the candied lemons cut into quarters. Brown for a few minutes to lightly brown the chicken.
7. Add the water and olives:
8. Pour in a little 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 well cooked, adjust the seasoning, sprinkle with coriander and fresh parsley, then serve hot with rice. polenta or quinoa.

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