Chicken Tagine with Olives & Preserved Lemon
Tender chicken in a golden saffron sauce, sharpened with preserved lemon peel and olives.
- ⏱Time1 hr 15 min
- 📊DifficultyMedium
- 👥Serves4 people
- 🔥Per serving660 kcal
Ingredients for 4 people
- Chicken1 whole chicken, cut into pieces
- Onion2 medium onions, grated
- Garlic4 cloves
- Preserved lemon1 preserved lemon
- Olives1 cup
- Ginger1 tsp
- Turmeric1/2 tsp
- Parsley1 small bunch
- Cilantro1 small bunch
- Olive oil4 tbsp
- Black pepper1/2 tsp
- Saltto taste
- Water1 cup
Optional extras
- Saffron1 pinch
Nutrition per serving
- Calories
- 660
- Protein
- 41 g
- Carbs
- 13 g
- Fat
- 49 g
Approximate values; they vary with the exact ingredients you use.
Method
Rinse and dry the chicken pieces, grate the 2 onions, crush the 4 garlic cloves, and finely chop the bunches of parsley and coriander.
Mix the chicken with the garlic, 1 tsp of ginger, 1/2 tsp of turmeric, 1/2 tsp of black pepper, a pinch of salt, half the herbs and 4 tbsp of olive oil, plus saffron if you have it.
Cover and leave to marinate for 30 minutes.
Spread the grated onion over the bottom of the tagine or a heavy pot, and arrange the chicken on top with its marinade.
Pour in the cup of water, cover the tagine and set it over low heat, using a heat diffuser for clay.
Cook for 40 minutes, turning the chicken now and then, until it's cooked through and the onion melts into a sauce.
Halve the preserved lemon, discard the pulp and slice the peel into strips, and rinse the cup of olives with water.
Scatter the lemon peel, olives and remaining herbs over the chicken.
Leave it uncovered on low heat for 10 minutes until the sauce thickens and turns glossy.
Serve hot in the tagine with its sauce.
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