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Moroccan Chicken Tagine with Preserved Lemons

A fragrant and flavorful Moroccan chicken tagine, slow-cooked with preserved lemons, olives, and aromatic spices. This dish is a delightful blend of sweet, savory, and tangy flavors, perfect for a comforting and gourmet meal.

Recipe by Amara
DinnerMoroccanServings: 6
Moroccan Chicken Tagine with Preserved Lemons

Ingredients

  • Chicken pieces (bone-in, skin-on)2.5 lbs
  • halves Preserved lemons2
  • Green olives1/2 cup
  • Onion1 medium
  • Garlic4 cloves
  • inch Ginger1
  • Olive oil2 tablespoons
  • Chicken broth1 cup
  • Cumin1 teaspoon
  • Turmeric1 teaspoon
  • Ginger (ground)1/2 teaspoon
  • Cinnamon1/2 teaspoon
  • Pinch Saffron threads
  • To taste Salt
  • To taste Black pepper
  • Fresh cilantro2 tablespoons

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Method

1

Rinse the chicken pieces and pat them dry with paper towels.

2

In a large bowl, combine the cumin, turmeric, ground ginger, cinnamon, salt, and pepper. Rub the spice mixture all over the chicken pieces.

3

Chop the onion and mince the garlic and ginger.

4

Rinse the preserved lemons, remove the pulp, and cut the rinds into quarters.

5

Heat the olive oil in a large tagine or Dutch oven over medium heat. Brown the chicken pieces on all sides, then remove them from the pot and set aside.

6

Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.

7

Pour in the chicken broth and bring to a simmer. Add the browned chicken pieces back to the pot.

8

Add the preserved lemon rinds and olives to the pot. Crumble the saffron threads over the mixture.

9

Cover the tagine or Dutch oven and reduce the heat to low. Simmer for 1 hour, or until the chicken is cooked through and tender.

10

Garnish with fresh cilantro before serving. Serve hot with couscous or crusty bread.

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