Easiest Way to Prepare Tasty Chicken Tagine with Lemon and Olives

Chicken Tagine with Lemon and Olives. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing. Quarter the lemons, remove pulp and cut skin in strips. A classic dish, this Moroccan chicken recipe uses preserved lemons, olives, and onions.

Here is an excellent main dish recipe, a Moroccan speciality: tagine with chicken, olives and preserved Lemon. Since Chicken Tagine is so saucy, it's best served over couscous. The traditional version of this classic Moroccan stew is made with olives, homemade preserved lemons and involves a long cooking time. You can have Chicken Tagine with Lemon and Olives using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken Tagine with Lemon and Olives

1. Prepare 3 tbsp of Olive oil.
2. Prepare 2 of red onions.
3. It's 3 of garlic cloves.
4. Prepare to taste of salt.
5. Prepare 2 tsp of ground ginger.
6. Prepare 1 tsp of saffron.
7. You need 1 tsp of cinnamon.
8. Prepare 1/2 of lemon (juiced).
9. It's 1 of small jar preserved lemon paste.
10. Prepare 2 tbsp of chopped parsley.
11. You need 1 of small bunch of coriander.
12. Prepare 6 of chicken thighs.
13. Prepare of Your choice and amount of olives.
14. You need 175 ml of water.

Cook the lemon olive chicken until cooked through and tender. Once finished, remove the Moroccan lemon chicken tagine from the heat, then stir in Adjust any tagine seasonings, salt, and pepper to taste. Serve and enjoy your chicken tagine with preserved lemons on a bed of couscous, steamed. Chicken Tagine with Lemon and Olives.

Chicken Tagine with Lemon and Olives instructions

1. This is based on using an actual tagine pot. It will assume you can use it on direct gas but if not you can easily do the following steps in a heavy bottomed pan first instead (which is what I've done).
2. PREP: * Thinly slice your onions length ways. *Crush your garlic and mix with 1/2 tsp of salt. *Add a little warm water to your saffron in small vessel. *Chop your coriander roughly..
3. Heat you pan on a low heat and add the Olive oil. Add the chicken thighs to the pan skin side down and seal for a few mins. Turn over and seal other side. You are not cooking the chicken here so this is a 10 min step max... You'd like a nice bit of browning if you can.
4. Remove the chicken to side.
5. Now add the onion to pan and add the mashed garlic and salt too. Mix over medium heat..
6. Sprinkle the ginger, pour the saffron water and add the cinnamon, followed by the lemon juice and the preserved lemon. Add the parsley and coriander and mix it all up. Smells awesome!.
7. If you have a tagine you can now transfer the mix to the tagine. If not carry on with your pan..
8. Now layer your chicken thighs onto your mix and add your olives.
9. Now pour over 175ml of water in to the dish (or pan if you have no tagine).
10. Now, put tagine into oven at 180 or if you can leave on hob on low heat for 45 mins or until the chicken is cooked through and has clear liquids (no red). If you are using a pan at this time, you will need a lid for it that seals well. You can always wrap some foil around the seal to help. Leave the pan on low heat..
11. If you have spare herbs add them along with any salt to taste. Add couscous or breads to enjoy a tasty meal.

Adapted from a recipe by Jamie Oliver, this Chicken Tagine with Lemon and Olives is full of all the flavors of North African cuisine. Violet olives seem to work better than the green ones used by M'Souli and Mazouz, which I find too salty-sour in combination with the preserved lemons. Instead, I'm going to concentrate on the peel, adding just enough finely diced flesh to give a little acidity to the sauce. A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. My first foray into cooking with the tagine was with this Moroccan chicken dish which turned out beautifully—succulent, tender, and full of flavor.