Morocco, Middle East and Africa

Chicken Tagine with Lemon and Olives

Name: Chicken Tagine with Lemon and Olives
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves 2
Cuisine: Morocco
Ingredients: Bone-in chicken thighs and drumsticks (pieces) 4; Onion 1; Garlic (cloves) 2; Ground ginger ½ tsp; Ground cumin ½ tsp; Ground turmeric ¼ tsp; Ground cinnamon 1 pinch; Saffron (optional) 1 pinch; Green olives 35 g; Preserved lemon (or fresh lemon) ½; Chicken stock 120 ml; Fresh coriander and parsley 10 g; Olive oil 1½ tbsp; Salt and pepper to taste

A Moroccan stew of spice-marinated chicken slowly cooked with preserved lemon and olives.

ServingsServes 2

Total cooking time1 h 15 min

Marinating+ 30 min

DifficultyMedium

Method

Toss the chicken with the spices, minced garlic, salt and half the oil and marinate for 30 minutes.
Add in this stepBone-in chicken thighs and drumsticks (pieces) 4Garlic (cloves) 2Ground ginger ½ tspGround cumin ½ tspGround turmeric ¼ tspGround cinnamon 1 pinchSaffron (optional) 1 pinchSalt and pepper to tasteOlive oil ¾ tbsp
Heat the remaining oil in a tagine or heavy pot and brown the chicken skin side down over medium-high heat. Brown this amount in 1 batch(es), in total.
Add in this stepOlive oil ¾ tbsp
medium-high heat
Spread sliced onion on the bottom, place the chicken on top and pour in the stock. Cover and cook over low heat for .
Add in this stepOnion 1Chicken stock 120 ml
low heat
Add the olives and lemon and cook down over low heat for more. Sprinkle with chopped herbs and serve with couscous or bread.
Add in this stepGreen olives 35 gPreserved lemon (or fresh lemon) ½Fresh coriander and parsley 10 g
low heat

Cook's tip

If you have no preserved lemon, use lemon zest, lemon juice and a pinch of salt.

Cooking it at camp

This dish suits a Dutch oven well. Keep it on low heat with about 8 coals on the lid and 10 underneath.