How to Make a Tagine with Chef Mourad Lahlou | Williams-Sonoma
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Heat duck fat in a cast iron pan over medium-high heat.
Add sliced onions and cook until browned and sweated through, extracting moisture.
Add ground ginger, ground coriander, white pepper, turmeric, saffron, and salt to the onions and toast the spices briefly.
Remove the onions and brown the chicken in the same pan with more duck fat, skin side down.
Add the browned onions and chicken stock to the tagine and bring to a simmer.
Place the chicken legs into the simmering liquid in the tagine and cover.
Transfer the tagine to a 350°F oven and cook for about 45 minutes until the chicken is tender.
Remove the chicken and place it on a plate to finish the sauce.
Return the sauce to the burner, add diced preserved lemons and chopped parsley, and bring to a simmer.
Finish the sauce with 2 tablespoons of butter to emulsify it and make it richer.
Add pitted green olives and return the chicken legs to the tagine to warm through.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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