Moroccan Preserved Lemon Chicken Tagine

• 1 1/2 pounds chicken thighs
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 preserved lemon, rinsed and thinly sliced
• 1/2 cup green olives, pitted
• 1 cup chicken broth
• Fresh cilantro, for garnish

Steps

1. 1 Pat chicken dry and season with cumin, coriander, turmeric, paprika, and cayenne.
2. 2 Heat olive oil in a large tagine or skillet over medium heat. Brown chicken on both sides, then remove and set aside.
3. 3 In the same skillet, sauté onion until translucent, then add garlic and cook for another minute.
4. 4 Return chicken to the skillet, add preserved lemon, olives, and broth.
5. 5 Cover and simmer for 30-40 minutes, until chicken is cooked through.
6. 6 Taste and adjust seasoning if necessary.
7. 7 Garnish with cilantro before serving.

Equipment

• Large skillet or tagine
• Cutting board
• Chef's knife

Variations

• Add chickpeas for extra heartiness.
• Substitute chicken with lamb for a traditional twist.

Substitutions

• If preserved lemon isn't available, use lemon zest and juice as a substitute.

Pairings

• Couscous
• Roasted vegetables
• Moroccan flatbread

Nutrition

Tips

• If you can't find preserved lemon, substitute with regular lemon zest and a splash of lemon juice.
• For a richer flavor, serve with couscous or crusty bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Serving Suggestions

• Serve with fluffy couscous and a side of roasted vegetables.
• Pairs well with a crisp white wine or a Moroccan mint tea.

FAQ