Meat & PoultryDifficulty: medium
Chicken Tagine with Olives & Preserved Lemon
Morocco's celebratory tagine: chicken braised with saffron and ginger, finished with preserved lemon and cracked olives.
25
Prep Time
60
Cook Time
4
Servings
Ingredients
Instructions
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1Mix the chicken with the grated onion, garlic, ginger, turmeric, olive oil, saffron water, salt and pepper; marinate 30 minutes (or overnight).
2Put everything in a tagine or heavy casserole with the herb bunch; add 250 ml water.
3Cover and simmer over low heat 45 minutes, turning the chicken once, until tender and the sauce reduces.
4Blanch the olives 2 minutes in boiling water to remove bitterness; drain.
5Add the preserved lemon strips and olives; simmer uncovered 10 more minutes until the sauce is thick and unctuous.
6Adjust with lemon juice; remove the herb bunch.
7Serve with crusty bread or couscous to soak the golden sauce.
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