Chicken Tagine With Preserved Lemons
Recipe Information
Chicken Tagine With Preserved Lemons
Cultural Context
Chicken Tagine is a staple of Moroccan cuisine, showcasing the rich flavors and spices of the region. Traditionally cooked in a tagine, a conical clay pot, this dish reflects the communal nature of Moroccan meals, often enjoyed with family and friends. The use of preserved lemons adds a unique tang that defines the dish, making it a beloved choice in homes and restaurants alike. Variations exist across North Africa, adapting to local ingredients and tastes.
preserved lemons
💰Cheaper: fresh lemons
Fresh lemons provide acidity but lack the complex flavor of preserved lemons.
green olives
💰Cheaper: black olives
Black olives are more readily available and less expensive.
Marinate the chicken pieces in a bowl with chopped preserved lemon pulp, minced smoked garlic, parsley, cilantro, ras al hanout spice mix, and a splash of olive oil. Mix well and let marinate for at least a couple of hours or overnight.
Heat an enamel pot on the stove. Brown the marinated chicken pieces lightly until they have a golden color, then remove them from the pot.
Add chopped onions to the pot, adding more olive oil if necessary. If the pan is sticking, add a touch of water.
Add diced potatoes to the bottom of the pot, followed by chickpeas and some green olives.
Place the browned chicken pieces back into the pot, filling in the gaps. Add the preserved lemon peel and the remaining olives on top.
Pour in enough water to prevent sticking, then cover the pot with a lid.
Bake in a preheated oven at 220°C (428°F) for at least 30 minutes. Optionally, remove the lid for the last 20 minutes to crisp the top.
Check the potatoes for doneness, then return to the oven without the lid for an additional 15-20 minutes to brown the chicken.
Serve the chicken tagine with quinoa or salad.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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