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Tagine of Chicken, Preserved Lemon, & Olives: A Taste of Morocco

The scent of saffron always takes me back to my first trip to Marrakech. I remember wandering through the bustling souks, the air thick with the aroma of spices, and stumbling upon a tiny, family-run restaurant. The matriarch, her face etched with wisdom, placed a steaming tagine in front of me, the steam carrying the intoxicating perfume of lemon, olives, and warming spices. One bite, and I was hooked – a culinary love affair that continues to this day.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8-10
Dietary Type: Mediterranean

Ingredients

2-4 cloves garlic, minced
Olive oil, for pan-frying chicken and mixing marinade (or any oil)
1-2 whole chickens, cut into serving sized pieces (or similar amount of chicken breasts)
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1 pinch saffron
1 teaspoon cumin (optional)
1 teaspoon turmeric (optional)
1 cinnamon stick or 3-5 pinches ground cinnamon (optional)
1 teaspoon coriander (optional)
2 onions, finely chopped
2 cups chicken broth or 2 cups chicken stock (or water)
1 cup green olives
2 preserved lemons, cut into slices (see recipe I have posted)
Salt, to taste

Equipment Needed

Large Dutch oven (or tagine cooking pot)
Knife
Cutting board
Mixing bowl
Measuring spoons and cups

Instructions

In a mixing bowl, combine the minced garlic, black pepper, and a spoonful of olive oil.
Rub this mixture all over the chicken pieces, ensuring each piece is well coated.
Place the marinated chicken in a covered container and refrigerate for at least a few hours, or preferably overnight, to allow the flavors to meld. The longer it marinates, the more flavorful the chicken will be.
When ready to cook, heat a generous amount of olive oil in a large Dutch oven (or a traditional tagine) over medium-high heat.
Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pot. You may need to work in batches.
Fry the chicken on all sides until they begin to brown. This step is crucial for developing a rich, savory flavor in the tagine.
Once the chicken is browned, add the spices. The most traditional spices are black pepper, ginger, and saffron. If you don’t have saffron, you can use one or two of the optional spices, adjusting the amount to your liking. Feel free to experiment with cumin, turmeric, cinnamon, and coriander.
Add the finely chopped onions to the pot.
Stir-fry the onions and spices over high heat for a few minutes, allowing the onions to soften and the spices to release their fragrant aromas. Be careful not to burn the spices.
Pour in the chicken broth, chicken stock, or water, ensuring the liquid almost covers the chicken.
Bring the mixture to a broil, then immediately reduce the heat to low.
Cover the pot, but leave a small crack for steam to escape. This allows the flavors to concentrate while preventing the dish from becoming too watery.
Simmer the tagine over low heat for at least 30 minutes, or longer, until the chicken is cooked through and tender. The cooking time will depend on the size of the chicken pieces.
After 30 minutes, add the green olives and preserved lemons to the pot.
Add salt to taste and adjust the seasoning as needed, bearing in mind that the preserved lemons are already quite salty.
Continue to simmer the tagine for another 15-20 minutes, allowing the flavors to meld and the olives and preserved lemons to infuse the dish with their unique tanginess.
Once the chicken is cooked through and the sauce has thickened slightly, carefully remove the chicken pieces from the pot and set them aside.
If necessary, bring the sauce to a boil, stirring continuously, until it has thickened to your desired consistency. Be careful not to burn the sauce.

Expert Tips & Tricks

Marinating the chicken overnight is highly recommended for optimal flavor.
If you don’t have a traditional tagine pot, a Dutch oven works perfectly well.
Adjust the spices to your personal preference. Feel free to add more or less of any spice, or experiment with other spices commonly used in Moroccan cuisine, such as ras el hanout.
If you find the tagine is becoming too dry during cooking, add a little more chicken broth or water.
Preserved lemons can be quite salty, so be sure to taste the tagine before adding any additional salt.
For a richer sauce, you can add a tablespoon of honey or agave nectar towards the end of cooking.
Toasted almonds make a lovely garnish.

Serving & Storage Suggestions

Serve the chicken tagine, covered with the flavorful sauce, over couscous or rice. Traditionally, it’s served with a pot of hot Green Tea with Mint either during or after the meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the tagine in a saucepan over low heat, or in the microwave. If the sauce has thickened too much, add a little chicken broth or water to loosen it up. The tagine can also be frozen for up to 2 months. Thaw it completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	168.6 kcal	N/A
Calories from Fat	103 g	61%
Total Fat	11.5 g	17%
Saturated Fat	2.9 g	14%
Cholesterol	42.5 mg	14%
Sodium	489.1 mg	20%
Total Carbohydrate	3.8 g	1%
Dietary Fiber	1.1 g	4%
Sugars	1.4 g	N/A
Protein	12.3 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a vegetarian version, substitute the chicken with chickpeas, butternut squash, or other vegetables.
Add other vegetables such as carrots, potatoes, or zucchini for a heartier meal.
Use different types of olives, such as Kalamata olives, for a different flavor profile.
If you can’t find preserved lemons, you can substitute them with the zest and juice of one fresh lemon.
Add a pinch of red pepper flakes for a touch of heat.

FAQs (Frequently Asked Questions)

Q: What is a tagine?
A: A tagine is a traditional North African stew, named after the earthenware pot in which it’s cooked. The pot has a conical lid that helps to trap steam and keep the dish moist.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken as directed, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.

Q: Where can I find preserved lemons?
A: Preserved lemons are available at many specialty food stores, Middle Eastern markets, and online retailers.

Q: Can I use chicken thighs instead of a whole chicken?
A: Absolutely! Chicken thighs are a great option for tagine, as they are flavorful and stay moist during cooking.

Q: How can I make the sauce thicker?
A: If the sauce is too thin, you can remove the chicken and simmer the sauce over medium-high heat until it reduces and thickens. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.

Final Thoughts

I truly hope you’ll try this Tagine of Chicken, Preserved Lemon, & Olives. It’s a dish that’s close to my heart, and I’m confident it will transport you to the sun-drenched landscapes of Morocco with every bite. Don’t hesitate to adjust the spices to your liking and share your own creative twists with others. Consider pairing it with a crisp, dry white wine for a truly unforgettable meal. Bon appétit!

Tagine of Chicken, Preserved Lemon, & Olives Recipe