moroccan tagine recipe with chicken and oliver

moroccan tagine recipe with chicken and oliver

Chicken and Olive Moroccan Stew Moroccan tagine is a traditional North African dish renowned for its rich and aromatic flavors. But what exactly is a tagine? Essentially, it is both a type of stew and the name of the unique clay pot used to cook it, featuring a distinctive conical lid that traps steam and concentrates the flavors. For example, imagine succulent pieces of meat, tender vegetables, and a blend of spices simmering together, creating a mouthwatering and hearty meal.

Yields: 4 servings

Prep Time: 30 minutes

Cook Time: 1.5 - 2 hours

• 1 kg chicken, cut into serving pieces
• 2 tablespoons olive oil
• 3 medium onions, thinly sliced
• 1 cinnamon stick
• 1 cup pitted Kalamata olives
• 1 cup pitted green olives
• 1 large or 3 small preserved lemons, rinsed and sliced
• 1 cup chicken broth
• Juice of 1/2 lemon
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon saffron threads, pulverized
• Salt and black pepper to taste

1. Brown the Chicken: Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook them until they are nicely browned on all sides.
2. Sauté the Onions: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the sliced onions and cook them until they become soft and translucent.
3. Add the Spices: Stir in the ground turmeric, cumin, ginger, paprika, and pulverized saffron. Allow the spices to cook for about 30 seconds, or until they release their aromatic fragrance.
4. Combine the Ingredients: Return the browned chicken to the pot. Add the cinnamon stick, Kalamata and green olives, preserved lemons, chicken broth, and lemon juice. Season with salt and black pepper to taste.
5. Simmer: Bring the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours. The chicken should be tender, and the sauce will thicken.
6. Serve: Garnish the dish with fresh cilantro and parsley. Serve the tagine hot, alongside couscous or crusty bread.

Note: Traditional tagines are made in a unique conical-shaped clay pot that helps intensify flavors. If you don’t have a tagine, a Dutch oven or large pot works perfectly as a substitute.