Tajine de Poulet aux Olives et Citrons Confits

Step 1: Marinate the Chicken (Prepare the Chermoula)
Make the marinade: In a bowl, combine the minced garlic, ground ginger, cumin, turmeric, paprika, black pepper, saffron with its soaking water, olive oil, lemon juice, and salt.
Coat the chicken: Rub the marinade all over the chicken pieces, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to develop.
Step 2: Prepare the Tagine
Sauté the onions: In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and cook until they soften and turn translucent, about 5-7 minutes.
Brown the chicken: Add the marinated chicken pieces to the pot, skin-side down if using skin-on chicken. Brown the chicken for about 5 minutes on each side until golden.
Add the aromatics: Once the chicken is browned, add the cinnamon stick and stir to combine.
Step 3: Simmer the Tagine
Add the liquids and preserved lemons: Pour the chicken broth or water into the pot, making sure it reaches about halfway up the chicken pieces. Add the quartered preserved lemons to the pot.
Simmer the chicken: Cover the tagine or pot with a lid and reduce the heat to low. Let the chicken simmer for 40-45 minutes, or until fully cooked and tender. Check occasionally to ensure the liquid hasn’t evaporated; if it’s too dry, add a little more broth or water.
Step 4: Add the Olives and Herbs
Add olives: When the chicken is almost done, add the pitted olives to the tagine and cook for another 5-10 minutes to allow the flavors to meld.
Garnish with herbs: Remove the cinnamon stick and stir in the fresh cilantro and parsley just before serving.
Serving Suggestions:
Serve with couscous or bread: This tagine is traditionally served with steamed couscous or crusty Moroccan bread (khobz) to soak up the delicious sauce.
Optional garnish: For added flavor and color, sprinkle a few extra fresh herbs or even toasted almonds on top.
Why You’ll Love This Recipe:
Bold Moroccan Flavors: The preserved lemons and olives offer a tangy and briny contrast to the rich spices.
Tender, Juicy Chicken: Cooking the chicken slowly in the tagine makes it fall-off-the-bone tender.
Versatile: You can swap out the chicken for lamb or even fish to create your own variation of this traditional dish.
Authentic Experience: Cooking this tagine gives you a taste of authentic Moroccan home cooking, perfect for sharing with loved ones.
This Tajine de Poulet aux Olives et Citrons Confits is more than just a meal—it’s a flavorful journey to Morocco. The fragrant spices, tender chicken, and the unmistakable zing of preserved lemons and olives make this dish an unforgettable dining experience.