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Chicken Tagine with Preserved Lemons and Olives

adaptmyrecipe.com/recipes/chicken-tagine-preserved-lemons-olives

Prep10min Total50min Serves4 portions Hands-on15min Devicesany

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Chicken Tagine with Preserved Lemons and Olives

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Chicken Tagine with Preserved Lemons and Olives

Adapted from littleferrarokitchen.com

Silky Moroccan braise of chicken thighs, salty green olives, and tangy preserved lemon, all in one bowl. The bowl handles the slow simmer while the kitchen fills with saffron and cumin, no tagine pot required.

Healthy Moroccan Chicken Involved Slow Cook Whole30 One Pot Dairy Free Gluten Free Nut Free
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Chicken Tagine with Preserved Lemons and Olives

Essentials

Ingredients

  • 1 large onion, peeled and quartered (about 200 g)
  • 3 garlic cloves, peeled
  • 20 g fresh ginger, peeled
  • 30 g extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1 pinch saffron threads
  • 250 g chicken stock
  • 60 g preserved lemon, pith removed and rind sliced
  • 800 g boneless skinless chicken thighs, cut into 4 cm pieces
  • 100 g cracked green olives (Castelvetrano or similar), pitted
  • 15 g fresh coriander (cilantro), chopped, to serve
  • 10 g fresh flat-leaf parsley, chopped, to serve
  • Salt and black pepper to taste

Method

Preparation

  1. 1 Add 1 onion to mixing bowl.Weigh
  2. 2 Add 3 garlic cloves to mixing bowl.Weigh
  3. 3 Add 20 g fresh ginger to mixing bowl.Weigh
  4. 4 Chop 5 sec/speed 5.5s / sp5
  5. 5 Scrape down sides of the bowl with the spatula.
  6. 6 Add 30 g olive oil to mixing bowl.Weigh
  7. 7 Saute 5 min/120°C/speed 1.5min / 120°C / sp1
  8. 8 Add 1 tsp ground cumin to mixing bowl.Weigh
  9. 9 Add 1 tsp ground coriander to mixing bowl.Weigh
  10. 10 Add 1 tsp sweet paprika to mixing bowl.Weigh
  11. 11 Add 1/2 tsp ground turmeric to mixing bowl.Weigh
  12. 12 Add 1/4 tsp ground cinnamon to mixing bowl.Weigh
  13. 13 Add 1 pinch saffron threads to mixing bowl.Weigh
  14. 14 Cook 2 min/100°C/speed 1.2min / 100°C / sp1
  15. 15 Add 250 g chicken stock to mixing bowl.Weigh
  16. 16 Add 60 g preserved lemon to mixing bowl.Weigh
  17. 17 Add 800 g chicken thighs to mixing bowl.Weigh
  18. 18 Cook 25 min/100°C/speed 1/reverse.25min / 100°C / sp1
  19. 19 Add 100 g green olives to mixing bowl.Weigh
  20. 20 Cook 5 min/100°C/speed 1/reverse.5min / 100°C / sp1
  21. 21 Taste and season with salt and black pepper (the preserved lemon and olives are already salty, go gently).
  22. 22 Scatter with chopped coriander and parsley, and serve over couscous or buttery rice.

Notes

Tips

  • One bowl from aromatics to braise, no browning pan, no tagine pot, no hovering over the stove. Reverse speed 1 keeps the chicken pieces whole while the bowl does the gentle simmer for you.
  • Scrape the pith and pulp out of the preserved lemon before adding; the rind carries the perfumed flavour, the pulp makes the sauce bitter.
  • If your olives taste very salty, rinse them briefly before adding. Preserved lemon plus olives can tip into over-salted fast.
  • Cracked green olives like Castelvetrano have the meatiest texture; avoid stuffed cocktail olives, they disintegrate.
  • Measuring cup stays on for the braise so the liquid stays in; this is one of those recipes where the bowl genuinely tastes better on day two.