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This Moroccan chicken tagine recipe brings authentic North African flavors right to your kitchen. The slow-cooked dish combines tender chicken with preserved lemons and briny olives in a fragrant sauce infused with traditional spices. The earthenware pot helps create the perfect environment for the ingredients to meld together.
Traditional Moroccan Comfort Food
A proper tagine is all about patience and layering of flavors. The preserved lemons add bright citrus notes while the olives provide a salty depth. As the dish slowly simmers, the chicken becomes incredibly tender and the sauce reduces to create rich, concentrated flavors characteristic of Moroccan cuisine.
Essential Ingredients
- 4 chicken thighs: Choose plump, bone-in pieces for best flavor
- 2 tablespoons olive oil: High-quality extra virgin
- 2 onions: Diced, they'll melt into the sauce
- 2 garlic cloves: Fresh and finely chopped
- Spice blend: Cumin, coriander, paprika, turmeric
- 2 preserved lemons: Rinsed and quartered
- 150g green olives: Pitted Moroccan variety
- 120ml water: For the braising liquid
- 1 tablespoon fresh cilantro: Chopped for garnish
- Salt and pepper: To taste
Cooking Method
- Marinate the Chicken
- Coat chicken pieces thoroughly with oil and spices, allowing flavors to penetrate the meat.
- Initial Browning
- Sear the chicken until golden, then soften the onions in the same pot.
- Layer the Flavors
- Add preserved lemons and olives to create the classic Moroccan combination.
- Slow Cooking
- Let everything simmer gently until the chicken is fork-tender.
- Final Touches
- Finish with fresh cilantro just before serving.
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Chef's Tips
For extra depth, consider using a mix of green and purple olives. Adding carrot sticks during cooking provides natural sweetness and color. Preparing the tagine a day ahead allows the flavors to develop fully, resulting in an even more delicious meal.
Frequently Asked Questions
- → Can I use other chicken parts?
- Of course! Thighs or even a whole chopped chicken will work. Just adjust the cook time for the pieces you choose.
- → How do I make preserved lemons?
- You can buy them ready-made at specialty stores, but if you’d rather make them yourself, allow about a month for curing.
- → Do I need a tagine pot to make this?
- Not at all. A heavy-bottomed pot or a Dutch oven with a tight lid works just as well for this dish.
- → What’s the best way to serve this tagine?
- Traditionally, it’s paired with some bread or semolina. Couscous or rice also work great as sides.
- → Can I make this dish ahead of time?
- Yes! In fact, it tastes even better the next day. Just reheat it slowly when you’re ready to serve.