Description
There are many variations of Chicken Tagine in Moroccan cuisine. This one uses preserved lemon and olives for a Mediterranean experience. We’re cooking this in an actual tagine but a large covered skillet or dutch oven would work.
Ingredients
Units
Scale
For the marinade:
- 4 Chicken Thighs
- 2 Onions, diced small
- 2 Tbls chopped Ginger
- 1/2 cup Parsley (chopped)
- 1/2 cup Cilantro (chopped)
- 4 cloves Garlic (minced)
- 3/4 Preserved Lemon, chopped
- 1 teaspoon Turmeric
- 1 teaspoon Black Pepper
- 1 Tbls Ras el Hanout
- 1 Tbls Harissa or Berbere
- 1/4 teaspoon saffron threads
- 2 Tbls Melted Ghee
For the Tagine
- 1/3 cup Olive Oil
- 3/4 cup Pitted Olives (green or red, or mixed)
- 1/3 cup Raisins or Dried Apricots
- 1/3 cup Slivered Almonds
- 1/4 preserved lemon cut into thin strips
- 1/4 cup Water (approximately, if using a tagine)
Instructions
- Marinate the chicken. Put the chicken iin a large mixing bowl. Add all the marinade ingredients and stir well to thoroughly coat the chicken. Cover and refrigerate for at least an hour or overnight.
- Prepare the tagine. Pour some oil in the bottom of the tagine and spread it around. Place the chicken pieces on the bottom and arrange the rest of the marinade around them. Spread the olives, raisins and slivered almonds over the top. Place the preserved lemon strips on top and add the water.
- Close the tagine and cook over low heat for 90 minutes. Turn the chicken over and cook for 60 more minutes.
- Serve the chicken with all the contents of the tagine.
