Tagine de Poulet aux Olives et Citron Confit
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Onion, grated — 1
- Garlic, minced — 3 cloves
- Ground ginger — 1 tsp
- Turmeric — 1 tsp
- Saffron threads — 1/2 tsp
- Paprika — 1 tsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Preserved lemon, cut into wedges — 1
- Green olives — 1 cup (150 g / 5 oz)
- Water — 1.5 cups (360 ml / 12 fl oz)
- Salt and pepper — to taste
- Chopped coriander and parsley, to garnish
Method
- Combine the chicken with the grated onion, garlic, ginger, turmeric, saffron, paprika, olive oil, salt and pepper, and let marinate for at least 30 minutes.
- Place the marinated chicken in a tagine pot or heavy pot and add the water.
- Cover and cook over low heat for 45–50 minutes, turning the chicken occasionally, until tender.
- Add the preserved lemon wedges and olives, and continue cooking uncovered for a further 10–15 minutes to reduce the sauce slightly.
- Garnish with chopped coriander and parsley before serving with bread or couscous.
Introduction: Chicken slow-cooked with olives and preserved lemon in a fragrant spiced sauce, one of Morocco’s most iconic tagine dishes.
Cultural Background: This tagine represents Moroccan cuisine at its most refined, the preserved lemon’s distinctive tang balancing the richness of the chicken and olives, traditionally cooked in the cone-shaped clay vessel that gives the dish its name and served for a proper family lunch.
Tips: Marinate the chicken for as long as possible, even overnight, for the deepest flavour. Cook low and slow — the gentle heat is what allows the flavours to properly meld together.
Variations: Use chicken thighs only for extra richness. Add a handful of chickpeas for a heartier version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, covered, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 420 kcal, 32 g protein, 26 g fat, 8 g carbohydrate.
FAQs:
Q: What is preserved lemon?
A: Lemons cured in salt and their own juice for several weeks, giving a
Q: Do I need an actual clay tagine pot?
A: No, a heavy lidded pot works well, though a traditional
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Onion, grated — 1
- Garlic, minced — 3 cloves
- Ground ginger — 1 tsp
- Turmeric — 1 tsp
- Saffron threads — 1/2 tsp
- Paprika — 1 tsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Preserved lemon, cut into wedges — 1
- Green olives — 1 cup (150 g / 5 oz)
- Water — 1.5 cups (360 ml / 12 fl oz)
- Salt and pepper — to taste
- Chopped coriander and parsley, to garnish
Please log in to leave a comment.