Chicken tagine with preserved lemon
Chicken tagine with preserved lemon, from above
Non vegMorocco

Chicken tagine with preserved lemon

Chicken, salty lemon and olives melting into a golden sauce. Morocco's slow cooked masterpiece.

90 minTime
40 gProtein each
mildSpice
The clay pot2 chapters · 1 min read

Make it your way

Grandma's wayMoroccan style.
The original
438kcalsame
40 gproteinsame
3 gfibresame
90minutessame

The original chicken tagine.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in
Onion2 large, grated
Garlic5 cloves
Dry ginger powder (ground ginger)½ tsp
Turmeric (ground turmeric)½ tsp
Saffrona pinch
Coriander leaves (cilantro)½ cup
Flat leaf parsley½ cup
Preserved lemon1 preserved lemon, rind sliced
Green olives¾ cup
Olive oil3 tbsp
Saltto taste
Water1¼ cups

Method

3 steps
  1. 1Marinate the chicken with garlic, ginger, turmeric, saffron, half the herbs, oil and salt for 1 hour.
  2. 2Put the grated onion in a tagine or heavy pot, add the chicken and water, cover and simmer on low.
  3. 3Add the preserved lemon and olives and cook uncovered until the sauce reduces. Finish with the remaining herbs.
Serve it like this

Serve in the tagine at the table with crusty bread.

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Make it a meal

What goes with Chicken tagine with preserved lemon: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khubz120 min
Bread or rice Msemen75 min
With a main Couscous with seven vegetables120 min
On the side Zaalouk45 min
On the side Moroccan carrot salad25 min
To drink Moroccan mint tea15 min
Something sweet Seffa60 min
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