Djej MqualliChicken Tagine with Preserved Lemon and Olives
A Moroccan chicken tagine-style braise with preserved lemon, olives, onion, saffron, and warm spices. It can be prepared in a tagine or a heavy covered pot.
Prep
25m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Tagine
- 0.9kgChicken Thigh
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 45mlExtra Virgin Olive Oil
- 4gGinger Powder
- 4gTurmeric Powder
- 200mgSaffron Threads
- 2gBlack Pepper
- 8gSalt
Braising Liquid
- 400mlWater
Finish
- 80gPreserved Lemon (finely chopped)
- 120gGreen Olive
Topping
- 15gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a heavy pot over medium heat. Add the onion and cook until soft and lightly golden.
- 02
Stir in the garlic, ginger powder, turmeric powder, saffron threads, black pepper, and salt, and cook just until fragrant.
- 03
Add the chicken thigh and turn it in the onion mixture until well coated.
- 04
Pour in the water and bring it to a gentle simmer. Cover and cook over low heat until the chicken is very tender and the sauce is aromatic, until the chicken reaches 74°C (165°F).
- 05
Add the preserved lemon and green olive. Simmer uncovered until the sauce thickens slightly and coats the chicken, until the chicken reaches 74°C (165°F).
- 06
Transfer to a serving dish and scatter the fresh coriander over the top before serving.
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