📝 About This Recipe
Transport your senses to the bustling souks of Marrakech with this quintessential Moroccan masterpiece. This slow-simmered tagine marries succulent chicken with the salty punch of cracked green olives and the unique, silky tang of salt-cured lemons. Infused with a warm bouquet of ginger, turmeric, and precious saffron, it is a soul-warming dish that perfectly balances acidity, spice, and savory depth.
🥗 Ingredients
The Chicken and Marinade
- 3 pounds Chicken thighs and drumsticks (bone-in, skin-on for maximum flavor)
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic (finely minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
The Tagine Base
- 2 large Yellow onions (grated or very finely diced to create a thick sauce)
- 1 piece Cinnamon stick (whole)
- 1.5 cups Chicken stock (low sodium)
- 2 pieces Preserved lemons (pulp removed, rinds sliced into thin strips)
- 1 cup Green olives (cracked, pitted Moroccan Picholine or Castelvetrano)
- 1/2 cup Fresh cilantro (chopped)
- 1/2 cup Fresh parsley (chopped)
- to taste Kosher salt and black pepper (be cautious with salt as lemons and olives are salty)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, minced garlic, grated ginger, turmeric, cumin, and the saffron with its soaking water. Season the chicken pieces lightly with salt and pepper.
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2
Toss the chicken in the marinade until thoroughly coated. For the best flavor, cover and refrigerate for at least 30 minutes, or up to 4 hours.
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3
Heat a large tagine or a heavy-bottomed Dutch oven over medium heat with a splash of oil. Brown the chicken pieces in batches, skin-side down, until golden and crisp (about 5-7 minutes). Remove and set aside.
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4
In the same pot, add the grated onions. Sauté over medium-low heat for about 10 minutes until they are soft, translucent, and just beginning to caramelize.
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5
Stir in the cinnamon stick and half of the chopped cilantro and parsley. Cook for 1 minute until fragrant.
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6
Nestle the browned chicken pieces back into the pot on top of the onions. Pour in any juices from the plate and the chicken stock.
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7
Bring the liquid to a gentle simmer. Cover with the tagine lid or a tight-fitting Dutch oven lid. Reduce heat to low and simmer gently for 45 minutes.
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8
While the chicken simmers, prepare the preserved lemons by scooping out the flesh (discard it) and slicing the rinds into thin julienne strips. Rinse the olives in cold water to remove excess brine.
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9
After 45 minutes, add the preserved lemon rinds and the olives to the pot. Stir gently to incorporate without breaking the chicken.
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10
Cover and cook for an additional 15 minutes. The chicken should be fall-off-the-bone tender and the sauce (the 'dagmira') should be thickened.
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11
Remove the lid. If the sauce is too thin, remove the chicken and boil the liquid for 5 minutes to reduce it to a jam-like consistency. Return the chicken to the pot.
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12
Taste the sauce before adding more salt; the lemons and olives often provide enough salinity. Stir in the remaining fresh herbs.
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13
Remove the cinnamon stick and serve immediately, piping hot, directly from the tagine.
💡 Chef's Tips
Always use bone-in chicken; the marrow adds a silkiness to the sauce that boneless cuts cannot provide. Grate your onions instead of chopping them; this allows them to melt into a thick, luscious onion jam known as 'dagmira'. Be very careful with salt—the preserved lemons and olives are naturally very salty, so only season the sauce at the very end. If you don't have a clay tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat evenly. For an extra touch of authenticity, add a teaspoon of 'Smen' (Moroccan fermented butter) at the end for a nutty, cheesy depth.
🍽️ Serving Suggestions
Serve with fluffy couscous to soak up every drop of the golden sauce. Warm, crusty Moroccan Khobz (bread) is essential for scooping up the chicken and olives. Pair with a crisp Moroccan carrot and orange salad to provide a refreshing contrast. Serve with a pot of hot Moroccan mint tea after the meal for a traditional experience. A side of roasted cauliflower with tahini also complements the earthy spices of the tagine.