[ENG] Chermoula Magic: Authentic Moroccan Chicken Tagine with Olives | Flavors of Morocco
Recipe Information
Chicken Tagine with Olives
Cultural Context
Originating from Morocco, Chicken Tagine with Olives is a staple dish that reflects the rich culinary traditions of North Africa. Tagines, named after the earthenware pot they are cooked in, are known for their slow-cooked, flavorful combinations of meat and spices. This dish is often served during family gatherings and celebrations, showcasing the importance of communal meals in Moroccan culture. Today, variations can be found across the globe, adapting to local tastes while maintaining the essence of this beloved dish.
green olives
🥗Healthier: capers
💰Cheaper: black olives
Capers provide a similar brininess, while black olives are often less expensive.
saffron
🥗Healthier: turmeric
💰Cheaper: paprika
Turmeric adds color and flavor, while paprika is more affordable.
Rinse and peel the onion, then grate it.
Season the grated onion with salt.
Add 1 tablespoon of butter and 2 tablespoons of olive oil to a pot on medium heat.
Saute the grated onion until it starts to turn golden.
Prepare the chicken marinade by adding 1 teaspoon of turmeric, 1 teaspoon of cumin, black pepper, 1 teaspoon of ground ginger, 1 teaspoon of paprika, 1/2 teaspoon of chili powder, and salt to taste in a bowl.
Add 2 bay leaves and 3 grated garlic cloves to the marinade.
Add the juice of half a lemon (2 tablespoons) to the marinade.
Finely chop equal amounts of parsley and cilantro, then add them to the marinade.
Add just enough water to mix the marinade ingredients well.
Rub the marinade all over the chicken, which has been washed and optionally skinned.
Add the marinated chicken to the pot with the sautéed onions and chermoula.
Stir everything together and add water to the pot.
Close the lid and let the chicken simmer until cooked through.
Serve the chicken tagine, adding the remaining sauce on top and decorating with green olives and parsley.
Cooking Techniques
Equipment Needed
Spice Level:
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