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Tagine Night: Moroccan Chicken with Olives & Preserved Lemons

January 4, 2019 By Morgan

When we visited Morocco we took a cooking class at a little spot in the Atlas Mountains. The thing that struck me the most about Moroccan cooking was just how fresh everything tasted. We learned to make a chicken tagine, a health salad, and then later ate our dish overlooking the vast reservoir.

ian cooking in atlas mountains in morocco
reservoir in morocco where we took cooking class

While the resort in the mountains was lovely, my favorite place in Morocco was Dar Najmat in Mirleft, a secluded riad that was truly a culinary experience. Every bite of tagine takes me back to that life-changing trip.

Let’s kick off the weekend with an easy Friday night dish that is designed to transport you to Morocco.

Moroccan Chicken with Olives & Preserved Lemons served on a plate
Cooked up Moroccan Chicken with Olives & Preserved Lemons
Preserved Lemons
blue tagine on stove top
another angle of Moroccan Chicken with Olives & Preserved Lemons
plate with Moroccan Chicken with Olives & Preserved Lemons

Moroccan Chicken with Olives & Preserved Lemons from Fine Cooking

Ingredients
1 medium onion, finely diced
Fresh cilantro, leaves and stems finely chopped; more chopped leaves for garnish
Fresh flat-leaf parsley, leaves and stems finely chopped
1 tsp. paprika
1/2 tsp. ground ginger
1/4 tsp. turmeric
1/4 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 to 1/4 tsp. cayenne
Small pinch saffron, crushed
1/4 cup olive oil
3-lb. chicken, cut into 8 pieces
1 preserved lemon, most of the pulp removed; the rind cut into thin strips
1 cup red-brown unpitted olives

Directions: 

  • Mix the onion, herbs, and spices; this mixture is called a chermoula.
  • In the Clay Coyote Flameware Tagine Bottom*, heat the oil on medium-high heat. Cook the chicken in batches until browned on all sides, about 3 min. per side, transferring the pieces to the bowl with the chermoula as they’re done.
  • Pour off and discard most of the oil in the pan.
  • Toss the chicken to coat it with the chermoula.
  • Pour 1/4 cup water into the pan over medium heat and deglaze the pan.
  • Remove the pan from the heat, add the chicken so it’s in a single layer.
  • Add chermoula to the pan.
  • Add 3/4 cup water and bring to a simmer over medium heat.
  • Reduce the heat to medium low and add the preserved lemon strips and olives to the sauce.
  • Cover and simmer, turning the chicken occasionally, until the chicken is cooked through and very tender and the onion and herbs have melted into the sauce, 10 to 15 min.
  • If it’s not yet saucy but the liquid is evaporating, add more water and continue cooking for another 10 to 15 min. Transfer the chicken to a platter.
  • Simmer the sauce uncovered about 3 min.
  • Spoon the sauce over the chicken and sprinkle with chopped cilantro leaves.

*We make the tagine in both regular and large sizes. The photo below is the regular, the large holds double the volume, about 10 cups.

another angle of Moroccan Chicken with Olives & Preserved Lemons

 

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Filed Under: Foodie News, Our Story, Potter's Life, Recipes Tagged With: chicken tagine, cooking with clay, made in mn, Mediterranean Diet, Morocco, preserved lemons, tagine

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