Chicken Tagine With Lemon and Olives Recipe | Djej M’Chermel | Moroccan food
Recipe Information
Chicken Tagine with Lemon and Olives
Cultural Context
Originating from Morocco, Chicken Tagine with Lemon and Olives is a beloved dish that showcases the region's rich culinary heritage. Traditionally cooked in a tagine, a clay pot that allows for slow cooking, this dish symbolizes hospitality and is often served during family gatherings and celebrations. The combination of preserved lemons and olives adds a unique tangy flavor, making it a staple in Moroccan cuisine. Today, this dish has found its way into kitchens around the world, celebrated for its aromatic spices and comforting qualities.
green olives
🥗Healthier: kalamata olives
💰Cheaper: canned black olives
Kalamata olives offer a similar briny flavor, while canned black olives are more economical.
chicken
🥗Healthier: skinless chicken breast
💰Cheaper: chicken thighs
Skinless chicken breast is leaner, and chicken thighs are often less expensive.
chicken broth
🥗Healthier: vegetable broth
💰Cheaper: water with bouillon
Vegetable broth is lower in calories, and bouillon is a cost-effective substitute.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried cilantro
Parsley provides a similar flavor profile, while dried cilantro is a budget option.
Mix all the ingredients together in a salad bowl, then marinate for minimum one hour.
Add olive oil to the tagine and on medium heat cook the chicken on both sides until golden brown.
Add 1/2-1 glass of water depending on the size of the tagine, then add half a cup of olives.
Put it on low heat and let it cook for 1.5 hours. Don't be tempted to open the lid while it's cooking.
Cooking Techniques
Equipment Needed
Spice Level:
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