Chicken, preserved lemon & olive tagine

Chicken, preserved lemon & olive tagine

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
garlic, peeled and thinly sliced
4 tablespoons flat-leaf parsley, finely chopped, plus extra to garnish
4 tablespoons fresh coriander, finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon saffron threads
150ml extra-virgin olive oil
1 x 1.5kg chicken, jointed into 6 pieces
2 onions, peeled and sliced
2 lemons, juiced
sea salt
freshly ground black pepper
1 * preserved lemons [rid:1530], deseeded and roughly chopped
20 mixed olives, drained

To serve

Quantity Ingredient
couscous

Method

  1. Place the garlic, parsley, fresh coriander, cumin, ginger, coriander, saffron and half the olive oil in a large bowl and mix well. Add the chicken pieces and coat well with the marinade. Cover with cling film and refrigerate for a few hours or overnight.
  2. Remove the chicken from the refrigerator. Heat the remaining oil in a large casserole dish or tagine over a medium heat, then add the onions and sauté for 5–7 minutes or until softened. Transfer the onions to a bowl with a slotted spoon and set aside. Remove the chicken pieces from the marinade to the casserole dish, and sauté for 5–7 minutes until browned. Add the softened onions, remaining marinade, lemon juice and enough water to just cover the mixture, and season generously with salt and pepper. Bring to the boil, then lower the heat and simmer for 1 hour.
  3. Stir in the preserved lemon and olives and simmer, uncovered, for another 15–20 minutes, or until the chicken is tender and the sauce thickens. Serve with couscous and sprinkle with chopped flat-leaf parsley.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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