Main CourseDinner

Chicken Tagine With Preserved Lemons

Name: Chicken Tagine With Preserved Lemons
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: moroccan, north_african
Ingredients: 650 g boneless, skinless chicken thigh cut into large chunks; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 1 tbsp fresh ginger grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric powder; 1 tsp sweet paprika; 0.5 tsp ground cinnamon; 0.5 tsp black pepper freshly ground; 480 ml chicken broth; 1 pcs preserved lemon pulp discarded, rind rinsed and finely chopped; 1 pinch saffron threads (optional); 100 g green olive pitted; 0.25 cup fresh cilantro chopped; 0.25 cup fresh flat-leaf parsley chopped

This is a classic Moroccan stew featuring tender chicken thighs slow-cooked in a fragrant blend of spices. Salty preserved lemons and briny green olives provide a signature tangy flavor that balances the warmth of the spices. It's a comforting and aromatic one-pot meal perfect for a special dinner.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 485 kcal

Gluten-free

Mise en place

Ingredients

650 gboneless, skinless chicken thigh, cut into large chunks
2 tbspolive oil
1 pcsyellow onion, finely chopped
4 clovegarlic, minced
1 tbspfresh ginger, grated
1 tspground cumin
1 tspground coriander
1 tspturmeric powder
1 tspsweet paprika
0.5 tspground cinnamon
0.5 tspblack pepper, freshly ground
480 mlchicken broth
1 pcspreserved lemon, pulp discarded, rind rinsed and finely chopped
1 pinchsaffron, threads(optional)
100 ggreen olive, pitted

garnish

0.25 cupfresh cilantro, chopped
0.25 cupfresh flat-leaf parsley, chopped

Equipment

dutch oven or tagine · large bowl · wooden spoon · cutting board · knife

The method

Step by step

1
In a large bowl, combine the chicken chunks with the ground cumin, ground coriander, turmeric, paprika, ground cinnamon, and black pepper. Toss well to coat evenly.
About 5 min
Cook’s note: Letting the chicken sit in the spices for a few minutes while you prep other ingredients can deepen the flavor.
2
Heat the olive oil in a tagine or large, heavy-bottomed Dutch oven over medium-high heat.
About 2 min
3
Sear the chicken in a single layer until golden brown on all sides, about 3-4 minutes per side. Work in batches if needed and set the seared chicken aside on a plate.
About 8 min
Cook’s note: Do not overcrowd the pan, as this will steam the chicken instead of searing it.
4
Reduce the heat to medium, add the chopped onion to the same pot, and sauté for 5-7 minutes until softened and translucent.
About 7 min
5
Stir in the minced garlic and grated ginger, and cook for about one minute more until fragrant.
About 1 min
6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
About 2 min
Cook’s note: Those browned bits are full of flavor, so make sure to get them all.
7
Return the seared chicken and any juices from the plate back into the pot. Add the chopped preserved lemon rind and saffron threads, if using.
About 2 min
8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and cook for 40 minutes.
About 40 min
Cook’s note: If using a traditional tagine, check occasionally to ensure there is enough liquid and it's not boiling too rapidly.
9
Stir in the pitted green olives, cover again, and cook for an additional 5-10 minutes.
About 8 min
10
Turn off the heat. Garnish with fresh cilantro and parsley before serving.
Cook’s note: Serve with couscous, quinoa, or crusty bread to soak up the delicious sauce.

Per serving

Nutrition

72%Score

Calories: 485.4kcal
Protein: 45.3g
Carbs: 9.6g
Fat: 29.4g
Fibre: 2.8g
Sugar: 2.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat or in the microwave until warmed through.