Moroccan chicken tagine
 
Prep time
Cook time
Total time
 
A classic Moroccan chicken tagine with preserved lemon and green olives. Full of flavor with onion, garlic, saffron, ginger and cilantro.
Author:
Recipe type: Main
Cuisine: Moroccan
Serves: 6 servings
Ingredients
For the marinade:
  • 1 large onion, grated
  • 4 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated
  • a small bunch of fresh cilantro, chopped
  • a pinch of saffron threads
  • freshly squeezed juice of 1 lemon
  • 1 tsp. Kosher salt
  • 3 Tbsp. olive oil
For the tagine:
  • 8 chicken thighs
  • 1 Tbsp. olive oil plus a pat of butter
  • 2 Tbsp. chopped preserved lemon, or a few thinly sliced lemon wedges if you can't find preserved
  • 6 oz. large green pitted olives
  • 3 sprigs fresh thyme
Instructions
  1. Combine all of the marinade ingredients in a large Ziploc bag. Add the chicken and toss to coat. Refrigerate at least 4 hours or overnight for best flavor.
  2. Heat the olive oil and butter in a tagine or braising pan over medium heat. When foam subsides, add
  3. half the chicken, skin side down, reserving the marinade. Brown on both sides then remove to a plate. Repeat with remaining chicken.
  4. Return all of the chicken to the pan. Pour the marinade over the chicken and add ½ cup of water, the thyme and preserved lemon. Bring to a low simmer and cover the tagine. Simmer for 45 minutes, turning the chicken occasionally. Add the olives about 10 minutes before the dish is done.
  5. Serve with couscous.
Recipe by white plate blank slate at https://whiteplateblankslate.com/moroccan-chicken-tagine/