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Authentic Moroccan Chicken Tagine with Preserved Lemons, Saffron and Green Olives
Morocco's most celebrated claypot feast: succulent bone-in chicken slowly braised with ginger, saffron, sweet onions, and tangy preserved lemons, finished with cracked green olives and fresh coriander.
Prep
20 min
Cook
55 min
Total
75 min
Ingredients
servings
4
- Bone-in chicken thighs and drumsticks800 g
- Moroccan preserved lemons, pulp removed, rind sliced2 pc
- Cracked green olives, pitted and blanched120 g
- Red onions, finely chopped2 pc
- Garlic cloves, minced4 clove
- Ground ginger1 tsp
- Ground turmeric1 tsp
- Saffron threads steeped in 2 tbsp warm water1 pinch
- Extra virgin olive oil3 tbsp
- Fresh coriander and parsley, chopped3 tbsp
- SaltĀ½ tsp
Preparation Steps
1
Marinate chicken pieces with garlic, ginger, turmeric, saffron water, pepper, and salt. Heat olive oil in tagine and sear chicken gently for 5-6 minutes.
10 min timer
2
Add chopped onions, fresh herbs, and 150 ml warm water. Cover with conical lid and simmer on low heat for 40 minutes until chicken is fork-tender.
40 min timer
3
Stir in preserved lemon rinds and green olives. Simmer uncovered for 10 minutes until sauce reduces to an aromatic, thick golden gravy. Serve hot with crusty bread.
10 min timer
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Nutrition Facts
per servingCalories
460
Protein
38g
Carbohydrates
8g
Fat
31g
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
