AI-generated culinary illustration
mediummainmeatCC0 1.0 Universal
Moroccan Chicken Tagine with Preserved Lemons and Olives (Tagine Djaj m'Chermel)
The crown jewel of Moroccan hospitality: succulent chicken slow-braised in a saffron-infused ginger and onion sauce, brightened by tangy preserved lemon peel and plump cracked green olives.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Bone-in skin-on chicken thighs800 g
- Yellow onions, finely chopped2 piece
- Garlic cloves, minced3 clove
- Fresh ginger, grated1 tbsp
- Extra virgin olive oil3 tbsp
- Preserved lemon rind, rinsed and sliced into strips2 tbsp
- Salt1 tsp
Preparation Steps
1
Rub chicken thighs with garlic, ginger, turmeric, salt, and 1 tbsp olive oil; let sit for 15 minutes.
15 min timer
2
Heat remaining oil in tagine or Dutch oven and brown chicken on both sides for 8-10 minutes; transfer to a plate.
10 min timer
3
Sauté onions in the same pot for 8 minutes until soft and golden. Return chicken, add 150 ml water, cover with lid, and simmer gently for 30 minutes.
30 min timer
4
Add preserved lemon strips and 80 g pitted green olives. Simmer uncovered for 8-10 minutes until sauce is richly reduced. Serve with crusty bread.
10 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
