Morocco · Morocco
Chicken Tagine with Preserved Lemon
Bone-in chicken braised low with caramelized onions, preserved lemon, green olives and warm ras el hanout spices.
Chicken tagine with preserved lemon is the dish most outsiders recognise as Moroccan, and the preserved lemon is the ingredient that makes it so. Salt-preserved lemon has lost the sharpness of fresh fruit and gained a deep savoury note, so it seasons the whole pot rather than finishing the dish. The cone of the tagine traps steam, and the dish is barely touched once the lid goes on.
Ingredients
- bone-in chicken thighs and drumsticks1 kg
- large onions, thinly sliced2 pieces
- preserved lemon, rinsed and chopped1 pieces
- green olives, pitted100 g
- garlic, minced4 tsp
- fresh ginger, grated1 tsp
- ras el hanout2 tsp
- ground turmeric0.5 tsp
- cinnamon stick1 pieces
- saffron threads (optional)0.5 g
- olive oil3 tbsp
- fresh cilantro, chopped0.5 tbsp
- flat-leaf parsley, chopped0.5 tbsp
Directions
- 1
Warm olive oil in a tagine or heavy pot; cook the onions with a pinch of salt over medium-low heat for 15 minutes until deep golden.
Onions are jammy and deep amber. - 2
Add garlic, ginger, ras el hanout, turmeric, cinnamon and saffron; stir 1 minute.
Spices smell fragrant and toasty. - 3
Nestle the chicken skin-side up, scatter preserved lemon and olives over, cover and simmer on the lowest heat for 35 minutes, turning the chicken once.
Chicken pulls easily from the bone and sauce is glossy. Cook chicken fully to a clear-juice endpoint (≥85 °C). - 4
Scatter cilantro and parsley over the tagine; serve with crusty bread or couscous.
Herbs are fresh and bright. - 5
Cook poultry fully to a clear-juice endpoint (≥74 °C).
Internal temp reaches 74 °C and juices run clear.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content