Chicken and Olive Delight Moroccan Tagine
As the tagine pot comes to life, onions and garlic sauté to a golden perfection, providing a fragrant base for the chicken to nestle into. The chicken is then patiently browned, locking in its natural juices and intensifying the taste.
Equipment
- Moroccan tagine pot or a heavy-bottomed Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Serving platter
Ingredients
- 1.5 lbs 700g chicken thighs, bone-in, skinless
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
- 1 cup chicken broth
- 1/2 cup green olives pitted
- 1/2 cup Kalamata olives pitted
- 1/4 cup preserved lemon sliced
- 2 tablespoons olive oil
- Fresh cilantro chopped, for garnish
Instructions
- Prepare the Chicken:Season the chicken thighs with cumin, coriander, cinnamon, paprika, ground ginger, turmeric, cayenne pepper, salt, and black pepper. Ensure the chicken is well-coated with the spices.
- Sauté Onion and Garlic: Heat olive oil in the tagine pot over medium heat. Add chopped onions and minced garlic, sauté until softened and golden.
- Brown the Chicken: Add the seasoned chicken thighs to the pot, and brown on all sides.
- Add Spices and Broth: Sprinkle any remaining spice mixture over the chicken. Pour in chicken broth, scraping the bottom of the pot to deglaze. Bring to a simmer.
- Simmer: Cover the tagine and simmer on low heat for about 40-45 minutes, or until the chicken is cooked through and tender.
- Add Olives and Preserved Lemon:Stir in green olives, Kalamata olives, and sliced preserved lemon. Simmer for an additional 10 minutes.
- Garnish and Serve: Adjust seasoning if necessary. Garnish with chopped fresh cilantro before serving. Serve the Chicken and Olive Delight Moroccan Tagine over couscous or rice.
Notes
- Preserved lemons can be found in specialty stores or can be made at home by preserving lemons in a mixture of salt and lemon juice for a few weeks.
- Adjust the spice levels according to personal preference.
- This dish pairs well with fluffy couscous or crusty bread.
Rolyz shares a unique perspective on Morocco’s beauty and richness. Through insightful articles and mouthwatering recipes, Rolyz invites readers to embark on a journey of discovery, embracing the vibrant cultures and enchanting destinations that make Morocco truly exceptional.
