The Best Moroccan Chicken Tagine Recipe

This Moroccan chicken formula discloses how to make the great chicken dish with saved lemons and olives in a true tagine. Marinating the chicken for a couple of hours or overnight is discretionary.

The cooking time of 2 1/2 hours permits the tagine to be conveyed to a moderate stew. Vast chickens may require extra time.

Formulas for chicken with protected lemon and olives additionally can be made utilizing a conventional stovetop arrangement and moderate simmering strategy.

What You'll Need

1 or 2 preserved lemons, quartered and seeds removed

1 whole chicken, skin removed, cut into pieces

2 large white or yellow onions, very finely chopped

2 or 3 cloves garlic, finely chopped or pressed

1 small handful fresh cilantro (chopped)*

1 small handful fresh parsley (chopped)*

2 teaspoons ginger

1 teaspoon pepper

1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)

1/2 teaspoon salt

Optional: 1/4 teaspoon saffron threads, crumbled

Optional: 1 teaspoon smen Moroccan preserved butter

1/3 cup olive oil

2 handfuls green or red olives, or mixed

1/4 cup water, approximately

*Instead of chopping, you can tie the parsley and cilantro together into a bouquet and place on top of the chicken during cooking

How to Make It

-Prepare the Chicken

01: Expel the tissue from the protected lemon and finely cleave it. Add the hacked lemon substance to a bowl alongside the chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, salt, saffron, and smen, and blend well.

02: If time allows, let the chicken marinate in the refrigerator for several hours or even overnight.

Cook the Chicken:

01: Include enough of the olive oil to the tagine to coat the base. Mastermind the chicken in the tagine (substance side down), and convey the onions all around.

02: Include the olives and protected lemon quarters, and sprinkle the staying olive oil over the chicken. Add the water to the tagine, cover, and place on a diffuser over a medium-low warmth.

03: Give the tagine time to achieve a stew without topping. On the off chance that you don't hear the tagine stewing inside 20 minutes, somewhat increment the warmth, and after that keep up the most reduced warmth setting required for keeping up a delicate, not quick, stew.

04: Enable the chicken to cook undisturbed for 80 to a hour and a half, and afterward turn the chicken over with the goal that it's substance side up. Cover the tagine once more, and enable the chicken to get done with cooking until exceptionally delicate.

05: Kill the warmth, and let the tagine cool for around 10 to 15 minutes before serving. Moroccan custom is to eat specifically from the tagine, utilizing Moroccan bread to gather up the chicken and sauce. French fries are much of the time presented with this dish, and even can be put over the chicken.