Chicken Tagine with Preserved Lemon & Olives Recipe

A soulful Moroccan classic—bright, spiced, and deeply comforting. 

from Mehdi

ingredients:

1 whole chicken or 4–6 bone-in pieces
½ preserved lemon (interior to rub the chicken, peel sliced for garnish)
½ cup chicken stock (plus ½ cup more if needed)
1 tsp saffron threads
1 Tbsp turmeric
1 tsp paprika
1 tsp ground ginger
1 tsp ground coriander
1 Tbsp grated garlic
1 bunch cilantro, chopped
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Harissa
1 onion, chopped
½ cup Moroccan Picholine Olives

Directions:

Make the marinade:

1. In a bowl, mix the olive oil, garlic, saffron, turmeric, paprika, ginger, coriander, chopped cilantro, and ½ cup chicken stock.
2. Rub the marinade into the chicken, adding the interior of the preserved lemon for brightness. 

Let rest for at least 30 minutes in the bowl (and overnight for deeper flavor).

Brown: 

1. In a tagine or skillet, sauté the marinated chicken until lightly golden.
2. Add the chopped onion and cook until soft and fragrant.

Simmer: 

1. Stir in the Harissa, olives, and the preserved lemon peel.
2. Add stock as needed to create a sauce.
3. Cover and simmer until the chicken is tender and fully cooked, about 35–45 minutes.

Serve: 

Garnish with extra cilantro and preserved lemon. 

Serve warm with couscous or crusty bread.