About This Dish
The quintessential Moroccan tagine and arguably the country's most beloved dish. Bone-in chicken pieces are braised low and slow with saffron, ginger, and turmeric until meltingly tender, then finished with briny cracked green olives and wedges of salt-cured preserved lemon. The magic lies in the interplay of tart, salty, and warmly spiced flavors. Every Moroccan family has their own version, passed from grandmother to mother to daughter. It is the dish most commonly served to honored guests and is a staple of both home kitchens and restaurant menus from Tangier to the Sahara.
Ingredients
- 1.5 kg Whole chicken, cut into pieces
- 2 Preserved lemons, quartered
- 200 g Green olives, cracked and rinsed
- 2 large Onions, grated
- 4 cloves Garlic, minced
- 1/2 cup Fresh cilantro, chopped
- 1/2 cup Fresh parsley, chopped
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground cumin
- 3 tbsp Olive oil
- to taste Salt
- 1/2 tsp Black pepper
- 1/2 cup Water
Instructions
- 1
Bloom saffron threads in 2 tablespoons of warm water for 10 minutes.
- 2
In a tagine or heavy-bottomed pot, combine olive oil, grated onions, garlic, ginger, turmeric, cumin, salt, pepper, and bloomed saffron. Mix well.
- 3
Place chicken pieces over the onion mixture. Add cilantro, parsley, and water.
- 4
Cover and cook over medium-low heat for 45 minutes, turning chicken halfway through.
- 5
Rinse preserved lemons under water, remove and discard the pulp, and cut the rind into strips.
- 6
Rinse cracked green olives to remove excess salt.
- 7
After 45 minutes, add preserved lemon rinds and olives around the chicken.
- 8
Continue cooking uncovered for 25-30 minutes until the sauce thickens and chicken is golden.
- 9
Garnish with fresh cilantro and serve directly from the tagine with crusty khobz bread.
Tips & Tricks
- Use bone-in, skin-on thighs for the most flavorful result.
- Homemade preserved lemons are far superior to store-bought — they take 30 days to cure.
- The sauce should be thick and coating, not watery. Cook uncovered at the end to reduce.
- Crack olives by pressing firmly with the flat side of a knife before rinsing.