Moroccan Lemon Chicken Tajine

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 preserved lemons, cut into quarters 2 preserved lemons, cut into quarters
• 1 cup green olives, pitted 1 cup green olives, pitted
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads (optional) 1/4 teaspoon saffron threads (optional)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 cup chicken broth 1 cup chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with the minced garlic, ground cumin, ground turmeric, ground ginger, paprika, ground cinnamon, saffron threads (if using), salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
2. 2.
   Heat the olive oil and butter in a tajine pot or a large, deep skillet over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden.
3. 3.
   Add the marinated chicken to the pot and brown it on all sides for about 5 minutes.
4. 4.
   Pour in the chicken broth and bring it to a simmer. Cover the pot and let it cook on low heat for about 45 minutes, or until the chicken is tender and cooked through.
5. 5.
   Add the preserved lemon quarters and green olives to the pot. Stir gently to combine all the ingredients.
6. 6.
   Cover the pot again and let it simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Taste and adjust the seasoning if needed. Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Preserved lemons — Rinse the preserved lemons before using to remove excess saltiness. Remove the pulp and only use the lemon rind for this recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• If you don't have a tajine pot, you can use a Dutch oven or a deep skillet with a tight-fitting lid as a substitute.
• Serve the Tajine with warm crusty bread or fluffy couscous to soak up the delicious sauce.
• Make sure to taste the preserved lemons before adding them to the dish, as their level of saltiness can vary. Adjust the amount used accordingly.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Moroccan Lemon Chicken Tajine hot, garnished with fresh cilantro or parsley. Accompany it with warm crusty bread or fluffy couscous to soak up the flavorful sauce. This dish is perfect for sharing with family and friends, creating a memorable dining experience.

Presentation advice

Present the Tajine in its traditional pot or transfer it to a large serving platter. Arrange the chicken pieces, preserved lemons, and olives on top, and drizzle some of the aromatic sauce over them. Sprinkle fresh herbs on the dish for an added pop of color. Serve with pride and let the enticing aroma captivate your guests.