Chicken Tagine With Preserved Lemon, Olives And Dried Fruits
Recipe Information
Chicken Tagine
Cultural Context
Originating from Morocco, Chicken Tagine is a traditional dish named after the earthenware pot it's cooked in. It reflects the rich culinary heritage of North Africa, where spices and slow-cooked dishes are celebrated. Traditionally served with bread or couscous, it has gained global popularity, inspiring variations that include different proteins and vegetables, making it a versatile favorite in many kitchens.
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner while chicken thighs are more affordable.
saffron
🥗Healthier: turmeric
💰Cheaper: paprika
Turmeric provides color and flavor at a lower cost.
dried apricots
🥗Healthier: raisins
💰Cheaper: dried figs
Raisins are sweeter and cheaper alternatives.
almonds
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts offer healthy fats and sunflower seeds are budget-friendly.
Crush 1/2 teaspoon of peppercorns, 1 teaspoon of cumin seeds, and 1 teaspoon of salt.
Add 1 tablespoon of turmeric powder and 1 tablespoon of red pepper flakes to the crushed spices and combine.
Apply the spice mixture to both sides of the 4 chicken thighs and cover them.
Leave the marinated chicken in the fridge overnight, keeping the remaining spice mixture for cooking.
The next day, take the marinated chicken out of the fridge.
Mince 250 grams of onions and chop 30 grams of garlic.
Grate a piece of ginger and keep 2 tablespoons aside.
Cut 1 preserved lemon into 4, separating the pulp from the skin and mincing the pulp.
Squeeze the lemon to extract 3 tablespoons of juice.
Cut 15 grams of cilantro and 50 grams of parsley, keeping some aside for decoration.
Peel 700 grams of firm potatoes, choosing small ones to cook whole.
Use 1 kilogram of canned tomatoes.
Break 200 grams of whole grain olives with pits that have been soaked in sauce.
Heat 15 centimeters of olive oil in a pot over high heat until hot.
Add the chicken thighs and fry for 3 minutes on one side, then flip and fry for another 3 minutes.
Add the minced onions and stir occasionally for 5 minutes until they become mental and lightly caramelized.
Add the grated ginger and chopped garlic, stirring occasionally for 2 minutes.
Add all remaining ingredients: the spice mixture, minced pulp of the preserved lemon, lemon juice, canned tomatoes, olives, 50 grams of raisins, a dozen dried apricots, a dozen prunes with stones, the whole potatoes, the skin of the preserved lemon, chopped cilantro, and parsley.
Mix everything together and add 1 teaspoon of salt.
Put a lid on the pot, turn the heat to low, and let it simmer for 30 minutes, stirring occasionally.
After cooking, the sauce will thicken and the dish will be ready.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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