Preserved Lemon Chicken Tagine: A Taste of Morocco in Your Kitchen

The first time I tasted a tagine, I was lost in the bustling souks of Marrakech. The air was thick with the scent of spices, and the sounds of bartering filled the narrow alleyways. A tiny, unassuming restaurant beckoned, and I ventured inside. What arrived at my table, steaming under a conical lid, was a revelation – tender chicken infused with the bright, tangy perfume of preserved lemons, the sweetness of apricots, and a heady blend of spices that transported me to another world. This Preserved Lemon Chicken Tagine is my attempt to recreate that magical experience, bringing the warmth and exotic flavors of Morocco to your home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 5 minutes
• Servings: 6
• Yields: 6 fairly large portions
• Dietary Type: Dairy-Free

Ingredients

• 6 skinless chicken thighs (large) or 6 chicken breasts (chopped into large cubes)
• 5 garlic cloves, minced
• 2 large onions, roughly chopped
• 4 cups chopped tomatoes, fresh or 4 cups canned tomatoes
• 3 cups chickpeas (tinned not dried)
• 1 inch piece fresh gingerroot, minced
• 5 ounces dried apricots
• 2 tablespoons tomato puree
• 3 tablespoons good quality honey
• 1 pint boiling water
• 1 chicken stock cube, Maggi
• 1⁄4 teaspoon saffron strand, crumbled
• 4 teaspoons ras el hanout spice mix
• Salt
• 1 small preserved lemon
• 1 tablespoon best quality olive oil
• Fresh ground black pepper
• 1⁄2 cup fresh coriander, chopped to serve

Equipment Needed

• Tagine pot (or heavy-bottomed pot with lid)
• Large jug
• Wooden spoon
• Knife
• Cutting board

Instructions

1. Begin by placing the olive oil in the bottom of the tagine pot. Gently sauté the roughly chopped onion and minced garlic until softened and translucent. This usually takes about 5-7 minutes over medium-low heat. Be careful not to burn the garlic, as it will become bitter.

2. Add the chicken pieces to the tagine and seal them well on all sides, browning them lightly. This step is crucial for developing flavor.

3. In a large jug, dissolve 1 chicken stock cube in 1/2 pint of boiling water and set aside. This will be your flavorful stock.

4. To the tagine, add the minced ginger, ras el hanout, crumbled saffron, tomato puree, and honey. Mix everything together thoroughly, ensuring the chicken is well coated with the spice mixture. The honey will caramelize slightly, adding depth to the sauce.

5. Add the chopped tomatoes, chickpeas, prepared chicken stock, and dried apricots to the tagine. Season generously with salt and freshly ground black pepper to taste. Remember that the preserved lemon will also add saltiness, so err on the side of caution.

6. Mix all the ingredients together well with a wooden spoon, ensuring everything is evenly distributed. Cover the tagine with its lid.

7. Cook on a low heat for 2 hours. The gentle simmering is key to developing the rich, complex flavors of the tagine. If you don’t have a tagine, a heavy-bottomed pot with a tight-fitting lid will work.

8. After 2 hours, remove the lid and add the preserved lemon. Before adding, rinse the lemon well under cold tap water to remove excess salt. Then, remove and discard half of the flesh (it can be quite bitter). Finely slice the remaining flesh and peel. Add this to the tagine.

9. Replace the lid and cook for a further 30-45 minutes, or until the sauce is thick and well-flavored and the chicken is tender enough to fall apart easily. Check the tagine periodically to ensure the liquid hasn’t evaporated completely.

10. (Optional) If the sauce seems a little dry or too thick, add a little more stock or water. If the sauce isn’t thick enough, or the chicken is not quite at the “falling apart” stage, cook a little longer without the lid, allowing the sauce to reduce.

11. Finally, serve the tagine directly from the base dish, garnished with freshly chopped coriander. Serve with warm, freshly baked bread (for soaking up the delicious sauce) or steamed couscous.

Expert Tips & Tricks

• For an even richer flavor, marinate the chicken in the spice mixture for at least 30 minutes, or even overnight, before cooking.
• If you can’t find ras el hanout spice mix, you can create your own blend using a combination of cumin, coriander, ginger, turmeric, cinnamon, cloves, cardamom, and nutmeg.
• Adjust the amount of honey to your liking, depending on your preference for sweetness.
• If you prefer a spicier tagine, add a pinch of cayenne pepper or a finely chopped chili.
• Don’t be afraid to experiment with other dried fruits, such as dates or figs.
• The key to a successful tagine is slow, gentle cooking. Avoid the temptation to rush the process.

Serving & Storage Suggestions

Serve the Preserved Lemon Chicken Tagine hot, directly from the tagine dish, garnished with fresh coriander. Accompany it with warm crusty bread, couscous, or rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. You can also freeze the tagine for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	387 kcal	N/A
Calories from Fat	61g	16%
Total Fat	6.8 g	10%
Saturated Fat	1.2 g	6%
Cholesterol	57.4 mg	19%
Sodium	624.7 mg	26%
Total Carbohydrate	62.7 g	20%
Dietary Fiber	9.4 g	37%
Sugars	27.5 g	110%
Protein	22.3 g	44%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Lamb Tagine: Substitute lamb for chicken for a richer flavor. Adjust cooking time as needed to ensure the lamb is tender.
• Vegetarian Tagine: Replace the chicken with roasted vegetables such as sweet potatoes, zucchini, and eggplant.
• Spicy Tagine: Add a pinch of cayenne pepper or a finely chopped chili to the spice mixture.
• Use other dried fruits: Consider swapping out the apricots for prunes, dates, or figs.
• Add olives: Green olives add a briny counterpoint to the sweetness of the fruit.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can substitute chicken breasts, but be mindful not to overcook them, as they can become dry. Cut them into large cubes to help retain moisture.

Q: Can I make this tagine in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken and vegetables in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Q: What is ras el hanout?
A: Ras el hanout is a complex spice blend commonly used in Moroccan cuisine. It typically includes a mixture of spices such as cumin, coriander, ginger, turmeric, cinnamon, cloves, cardamom, and nutmeg.

Q: Can I freeze this tagine?
A: Yes, this tagine freezes well. Store it in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Q: Where can I find preserved lemons?
A: Preserved lemons are available at many specialty food stores and online. If you can’t find them, you can make your own by preserving lemons in salt and lemon juice for several weeks.

Final Thoughts

This Preserved Lemon Chicken Tagine is more than just a recipe; it’s an invitation to embark on a culinary journey to Morocco. The combination of sweet, savory, and tangy flavors is truly irresistible. I encourage you to try this recipe and experience the magic of Moroccan cuisine in your own kitchen. Don’t be afraid to experiment with different variations and ingredient substitutions to create your own unique version. And most importantly, savor every bite and share the experience with friends and family. Pair it with a glass of chilled Moroccan mint tea for a complete and authentic experience!