Chicken and Preserved Lemon Tagine is a vibrant and aromatic North African dish that combines tender chicken with the bold, tangy flavors of preserved lemons, olives, and a rich blend of spices. Cooked in a traditional tagine or a Dutch oven, this dish features a slow-cooked chicken simmered in a fragrant sauce made with ginger, saffron, cinnamon, and cumin, creating a depth of flavor that’s both exotic and comforting. The preserved lemons add a unique tartness that beautifully balances the savory elements, while olives contribute a briny richness. Perfect served with couscous or warm flatbread, this dish brings the essence of Moroccan cuisine to your table.
Ingredients:
- 4 bone-in, skinless chicken thighs (or a whole chicken, cut into parts)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- Pinch of saffron threads (optional)
- Salt and pepper, to taste
- 1 preserved lemon, rind only, thinly sliced
- 1/2 cup green olives, pitted and halved
- 1 1/2 cups chicken broth
- 1 tablespoon honey (optional)
- Fresh cilantro, chopped (for garnish)
- Cooked couscous or flatbread, for serving
Instructions:
- Prepare the Chicken: Season the chicken thighs with salt, pepper, and half of the ground ginger, cumin, turmeric, and cinnamon. Set aside.
- Cook the Aromatics: Heat the olive oil in a large tagine or Dutch oven over medium heat. Add the chopped onion and garlic and sauté for about 5-7 minutes until softened and fragrant. Stir in the remaining ground ginger, cumin, turmeric, cinnamon, and saffron (if using), and cook for another 1-2 minutes to allow the spices to bloom.
- Brown the Chicken: Push the onions and garlic to the sides of the pan and add the chicken thighs. Brown the chicken on both sides for about 4-5 minutes each, until golden. You may need to work in batches, depending on the size of your pan.
- Simmer the Tagine: Once the chicken is browned, add the preserved lemon slices, olives, chicken broth, and honey (if using). Stir to combine and bring to a simmer. Cover the tagine with its lid or a tight-fitting lid for a Dutch oven. Reduce the heat to low and cook for 40-45 minutes, or until the chicken is cooked through and tender.
- Finish and Serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish the dish with fresh chopped cilantro. Serve the chicken and sauce over couscous or with warm flatbread for dipping.
This Chicken and Preserved Lemon Tagine is an incredibly flavorful dish that’s sure to transport you to the heart of Morocco. With its tender chicken, tangy preserved lemons, and savory spices, it’s a perfect choice for a special dinner or a comforting weeknight meal.
