MOROCCAN CHICKEN TAJINE

 

Preparing a traditional Moroccan tagine is a rewarding experience that brings together the rich flavors and aromas of Moroccan cuisine. Here’s a step-by-step guide to making a classic chicken tagine with preserved lemons and olives, one of the most popular versions of the dish.

Ingredients

• For the Marinade (Chermoula):

  • 1 teaspoon ground ginger
    
    
    
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
    
    
    
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3-4 cloves garlic, minced
  • 1 tablespoon chopped fresh cilantro
    
    
    
  • 1 tablespoon chopped fresh parsley
  • Juice of 1 lemon
    
    
    
  • 2-3 tablespoons olive oil

• For the Tagine:

  
  
  
  • 1 whole chicken, cut into pieces (or chicken thighs and legs)
  • 1 large onion, finely chopped
  • 2 preserved lemons, quartered and flesh removed (use only the peel)
  • 1 cup green or purple olives (pitted or whole)
  • 1/4 cup olive oil
  • 1/2 cup water or chicken broth
  • Fresh cilantro and parsley for garnish

Equipment

• A traditional tagine pot or a heavy-bottomed Dutch oven
  
  
  

Instructions

1. Marinate the Chicken:

• 
  
  In a large bowl, combine all the marinade ingredients (the chermoula) and mix well.
• Add the chicken pieces to the bowl, making sure they are well coated with the marinade.
• Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
  
  

2. Prepare the Tagine:

• If using a traditional tagine pot, heat it slowly over low heat. If using a Dutch oven, heat it over medium heat.
• Add the olive oil to the pot. Once warm, add the chopped onions and cook until soft and translucent.
• Arrange the marinated chicken pieces on top of the onions in the pot.
• Scatter the preserved lemon peels and olives around the chicken.
• Pour the water or chicken broth into the pot, then cover with the lid.

3. Cooking the Tagine:

• Reduce the heat to low and allow the tagine to cook slowly for about 1.5 to 2 hours. The chicken should be tender and the flavors well combined.
• During cooking, occasionally check the tagine to make sure there's enough liquid. If it looks too dry, add a little more water or broth.

4. Serving the Tagine:

• Once the chicken is cooked through and the sauce has thickened, remove the tagine from the heat.
• Garnish with fresh cilantro and parsley before serving.
• Traditionally, Moroccan tagine is served directly from the pot, accompanied by warm bread (such as khobz) to soak up the delicious sauce.
  
  
  

Tips

• If you don't have preserved lemons, you can use fresh lemon slices, but the flavor will be slightly different.
• Tagines can be made with various other ingredients, including lamb, beef, or vegetables, depending on your preference.
• Serve your tagine with couscous or rice for a complete Moroccan meal.

Enjoy the rich and aromatic flavors of your homemade Moroccan tagine!