National Dishes of the World

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Chicken tagine with preserved lemon and olives
Photo: BBouchra00, CC BY-SA 4.0, Wikimedia Commons

main dish

Chicken tagine with preserved lemon and olives

طاجين (tajin)

Chicken slowly braised in a clay pot with saffron, ginger, preserved lemon and green olives.

Eaten in: Morocco traditional

Prep
20 min
Cooking
1 h 15 min
Total
1 h 35 min
Servings
4

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About the dish

Tagine is both a clay pot with a conical lid and the dish braised in it. Steam condenses under the lid and drips back down, so the meat cooks slowly in very little liquid and becomes meltingly tender. Chicken with preserved lemon and olives is one of the best-known tagines in Morocco; other classics include lamb with prunes and almonds or kefta with eggs. The tagine is set in the middle of the table and eaten straight from the pot, scooping up the sauce with pieces of bread.

Main ingredients

  • chicken
  • preserved lemons
  • green olives
  • onion
  • saffron
  • ginger
  • coriander

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Recipe

Chicken tagine with preserved lemon and olives

https://foodmap.ominuvo.com/dish/tagine

Ingredients

4 servings

4 servings

The ingredients of this recipe contain none of the allergens on our list (gluten, milk, eggs, nuts, fish and seafood, soy, sesame). Based on the ingredients of this recipe – no substitute for checking labels.

Method

  1. Mix the oil with the ginger, turmeric, saffron, pepper, crushed garlic and a little salt, rub it into the chicken and leave for 30 minutes.

  2. Slice the onions into thin half-moons and spread them over the base of a tagine or a wide heavy pot.

  3. Lay the chicken on the onions, add the chopped herbs and 200 ml water.

  4. Cover and simmer over low heat (use a diffuser under a clay tagine) for about an hour, basting the meat with the sauce now and then.

  5. Scoop out the flesh of the preserved lemon, cut the rind into strips and add it with the olives.

  6. Cook uncovered for another 15 minutes until the sauce thickens, and serve with bread.

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