Delicious Moroccan Chicken Tagine with Preserved Lemon and Green Olives

Introduction

Embark on a culinary adventure with this tantalizing Moroccan Chicken Tagine with Preserved Lemon and Green Olives. This aromatic dish combines the flavors of tender chicken, fragrant spices, preserved lemon, and briny green olives to create an unforgettable feast. Immerse yourself in the vibrant flavors of North Africa as you savor every bite of this authentic tagine.

Ingredients

For the Chicken:

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Tagine:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 preserved lemon, chopped
• 1 cup pitted green olives
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro

Steps

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with the olive oil, cumin, ginger, turmeric, salt, and pepper. Mix well to coat the chicken and let marinate for at least 30 minutes.

2. Sauté the Vegetables: In a large tagine or Dutch oven over medium heat, pour the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the bell peppers and cook for an additional 5 minutes.

3. Add the Spices: Sprinkle in the tomato paste, cinnamon, oregano, and cayenne pepper. Stir and cook for 1 minute to bloom the spices.

4. Add the Chicken and Lemon: Add the marinated chicken pieces and the chopped preserved lemon to the tagine. Pour in the chicken broth and bring to a simmer.

5. Cook the Tagine: Cover the tagine and simmer on low heat for 1-1 1/2 hours, or until the chicken is tender.

6. Add the Olives and Cilantro: Stir in the green olives and cilantro. Cook for an additional 10 minutes to heat through.

Tips

• For a richer flavor, use a whole chicken rather than chicken breasts.
• If you don't have a tagine, you can use a large Dutch oven or heavy-bottomed pot.
• Preserved lemon adds a unique tanginess to the dish. If you don't have any on hand, you can substitute half a lemon, peeled and thinly sliced.
• Serve the tagine with fluffy couscous or your favorite rice dish.

FAQ

Q: Can I use boneless, skinless chicken thighs instead of a whole chicken?
A: Yes, you can. Bone-in chicken is preferred for flavor, but boneless, skinless thighs are a more convenient option.

Q: How long can I store the tagine in the refrigerator?
A: The tagine can be stored in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze the tagine?
A: Yes, the tagine can be frozen for up to 3 months. Allow it to cool completely before freezing. Thaw the tagine overnight in the refrigerator before reheating.