Moroccan Chicken Tagine with Olives and Salted Lemons
An easy recipe for Moroccan chicken tagine, a traditional dish made with salted olives and lemon: cooked in a tagine the meat becomes tender and delicious.
Cook:2 hrs 15 mins
Total:2 hrs 30 mins
1, about 1.2 kg, oven-ready
3 cloves, crushed
1 tsp, ground
600 g, peeled and sliced
125 g, green, pitted
2 tbsp, chopped
2 tbsp, chopped and some leaves to garnish
Steps to Make It
To prepare the original Moroccan chicken tagine, start rubbing the inside and outside of the chicken with salt and pepper and leave it aside.
Remove the flesh and seeds from the salted lemon.
Rinse the peel and allow it to dry, then chop well and set aside.
Heat the butter and oil in a flame-retardant roasting dish, add onions and garlic, and leave until transparent.
Add ginger, saffron and 2 cups of water and mix well.
Season with salt and pepper.
Add the chicken and turn it several times until it is covered with the sauce from all sides.
Bring to boil, add potatoes, cover and simmer for 45 minutes while stirring the chicken constantly until the sauce absorbs evenly.
Add a little hot water while cooking if needed.
Add olives, lemon, coriander and parsley, cover and simmer for another 20-25 minutes. Season to taste.
When the chicken is done, take it out, cover and warm.
If the sauce is too thin, bring it to a boil over a high heat to reduce it a little.
Cut the chicken and put it in a hot plate.
We put olives on pieces of lemon peel and pour the sauce on top.
Place the lid on the tagine and serve immediately.