Delicious Moroccan Chicken Tagine with Olives and Lemon

Delicious Moroccan Chicken Tagine with Olives and Lemon

Moroccan cuisine is known for its bold flavors and fragrant spices, and this chicken tagine is no exception. With tender chicken, savory olives, tangy lemon, and a blend of aromatic spices, this dish is a culinary delight that will transport your taste buds to the heart of Morocco.

Ingredients
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1 whole chicken (about 3 pounds), cut into 8 pieces
1/2 cup olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon saffron threads (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup pitted green olives
1/2 cup preserved lemons, chopped
1/4 cup fresh cilantro, chopped

Steps
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Step 1: Prepare the Chicken.

Season the chicken pieces with salt and pepper. In a large skillet or Dutch oven over medium heat, brown the chicken in the olive oil until golden brown on all sides.

Step 2: Saute the Aromatics.

Remove the chicken from the skillet and set aside. Add the onion and garlic to the same skillet and cook until softened about 5 minutes.

Step 3: Add the Spices.

Stir in the cumin, ginger, turmeric, saffron (if using), salt, and black pepper. Cook for 30 seconds to 1 minute, until the spices are fragrant.

Step 4: Return the Chicken.

Return the chicken pieces to the skillet and add the chicken broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.

Step 5: Add the Olives and Lemons.

Stir in the green olives and preserved lemons. Simmer for an additional 10 minutes, or until the olives are softened and the flavors have blended.

Step 6: Garnish and Serve.

Sprinkle with fresh cilantro before serving. Serve the chicken tagine over couscous, rice, or your favorite grain.

Tips
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1. For a richer flavor, marinate the chicken in the spices overnight in the refrigerator.
2. If you don't have preserved lemons, you can substitute 1/4 cup of fresh lemon juice and 1/4 teaspoon of salt.
3. This dish is also delicious with other vegetables such as carrots, potatoes, or zucchini.
4. Serve with a side of warm pita bread for dipping.

FAQ
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1. What is the difference between a tagine and a stew?
   Tagines are traditionally cooked in a cone-shaped earthenware pot called a tagine. This pot helps to distribute heat evenly and create a flavorful, tender dish. Stews, on the other hand, are typically cooked in a pot or Dutch oven and may not have the same depth of flavor as a tagine.

2. Can I make this dish ahead of time?
   Yes! This chicken tagine can be made ahead of time and reheated when you're ready to serve. Simply follow the steps in the recipe and allow the tagine to cool completely before storing it in the refrigerator for up to 3 days. When you're ready to serve, reheat the tagine over medium heat until warmed through.

3. What can I serve with this dish?

Chicken tagine is traditionally served over couscous, rice, or quinoa. You can also serve it with a side of warm pita bread or naan.