About This Dish
A modern-classic tagine that has become popular in Morocco's urban areas over the past few decades. Earthy mushrooms and briny green olives create a savory, umami-rich sauce for braised chicken. This dish reflects the evolving nature of Moroccan cuisine, incorporating ingredients that were not traditionally common in tagines but have been adopted with enthusiasm. The combination of saffron, ginger, and mushrooms produces a sophisticated depth of flavor. Popular in Rabat and Kenitra, this tagine appeals to both traditional and modern palates.
Ingredients
- 1.5 kg Chicken pieces
- 300 g Button mushrooms, quartered
- 150 g Green olives, cracked
- 1 large Onion, grated
- 3 cloves Garlic, minced
- 1/4 tsp Saffron threads
- 1 tsp Ground ginger
- 1/2 tsp Ground turmeric
- 1/4 cup Fresh parsley
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- to taste Salt and pepper
- 1/2 cup Water
Instructions
- 1
Season chicken with salt, pepper, ginger, turmeric, and saffron.
- 2
Brown chicken in olive oil. Remove and set aside.
- 3
Cook onion and garlic for 5 minutes. Add mushrooms and cook 5 minutes.
- 4
Return chicken, add water and parsley, cover, and simmer 40 minutes.
- 5
Add olives and lemon juice. Cook uncovered 10 minutes.
- 6
Serve from the tagine with bread.
Tips & Tricks
- Cremini or porcini mushrooms add even more depth if available.
- Do not wash mushrooms — wipe clean with a damp cloth to keep them firm.
- Adding mushrooms early allows them to absorb the saffron and ginger flavors.