Authentic Moroccan Saffron Chicken Tagine with Olives

Authentic Moroccan Saffron Chicken Tagine with Olives

Introduction

Indulge in the tantalizing flavors of Morocco with our authentic recipe for Saffron Chicken Tagine with Olives. This aromatic dish showcases the vibrant spices and traditional cooking techniques that define Moroccan cuisine. Prepared in a traditional tagine pot, our recipe promises a succulent and flavorful experience that will transport your taste buds to the bustling souks of Marrakesh.

Ingredients

• 1 whole chicken (3-4 pounds)
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 large can (14.5 ounces) diced tomatoes
• 1 cup chicken broth
• 1/2 cup dry white wine or extra chicken broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup pitted green olives
• Lemon wedges, for garnish

Steps

1. Prepare the chicken: Season the chicken inside and out with salt and pepper. In a large tagine pot or Dutch oven over medium heat, brown the chicken on all sides. Remove the chicken from the pot and set aside.
2. Sauté the vegetables: Add the onion to the pot and cook until softened. Stir in the garlic, ginger, cumin, coriander, turmeric, and cinnamon. Cook for 2 minutes, or until fragrant.
3. Add tomatoes and liquids: Pour in the diced tomatoes, chicken broth, and white wine. Bring to a simmer and cook for 15 minutes, or until the tomatoes have broken down.
4. Return the chicken: Return the chicken to the pot and nestle it among the vegetables. Season with salt and pepper to taste.
5. Simmer and braise: Cover the pot and simmer over low heat for 1 hour, or until the chicken is cooked through and the sauce is flavorful.
6. Add cilantro and olives: Stir in the chopped cilantro and green olives. Cook for an additional 5 minutes to incorporate the flavors.
7. Garnish and serve: Garnish with lemon wedges and serve the tagine immediately with warm Moroccan bread or couscous.

Tips

• Choosing a tagine: A traditional tagine pot is ideal for this recipe, but you can use a Dutch oven or large saucepan if necessary.
• Marinating the chicken: For extra flavor, marinate the chicken in a mixture of spices, salt, and olive oil for at least 30 minutes before cooking.
• Adjusting the heat: If the sauce becomes too thick, add a bit more chicken broth or water. If the sauce is too thin, simmer for a longer period to thicken it.
• Serving suggestions: Serve the tagine with warm Moroccan bread, couscous, or rice. You can also add a side of fresh vegetables, such as carrots or turnips, for a complete meal.

FAQ

Q: What is the origin of chicken tagine with olives?
A: Chicken tagine with olives is a traditional Moroccan dish that has been enjoyed for centuries.

Q: Can I use other types of olives?
A: Yes, you can use any type of olives you prefer. Kalamata olives or black olives would also work well.

Q: Can I freeze the leftovers?
A: Yes, the leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.