Time and Servings:
Prep Time: 15 minutes (plus 30 minutes marinating time)
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 4 servings
Nutrition (per serving):
- Calories: 480 kcal
- Protein: 36g
- Fat: 32g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
Ingredients
- 1 whole chicken, cut into pieces
- 2 preserved lemons, quartered
- 1 cup green olives
- 2 onions, sliced
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 2 tbsp olive oil
- Fresh cilantro, for garnish
Instructions
Marinate Chicken
- In a large bowl, combine the cumin, coriander, cinnamon, salt, and pepper. Rub the mixture all over the chicken pieces. Cover and let marinate for 30 minutes to allow the flavors to penetrate.
Brown Chicken
- Heat olive oil in a tagine or Dutch oven over medium heat. Brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken and set aside.
Sauté Aromatics
- In the same pot, add the sliced onions and minced garlic. Cook for 5-7 minutes until softened and fragrant.
Assemble Tagine
- Return the chicken to the pot, nestling it among the onions. Add the preserved lemons, olives, and enough water to cover the chicken halfway.
Simmer to Tender Perfection
- Cover the pot with a lid and reduce the heat to low. Simmer gently for 1.5 hours, occasionally stirring and adding water if needed to prevent sticking.
Serve
- Garnish the dish with fresh cilantro. Serve hot with couscous or warm flatbread to soak up the flavorful sauce.
Tips for Success
- Preserved Lemons: If you don’t have preserved lemons, substitute with fresh lemon slices, though the flavor will be slightly less complex.
- Adjust Liquids: Add water sparingly during cooking to avoid diluting the rich flavors of the sauce.
- Olive Selection: Use pitted green olives for convenience and a slightly milder taste.
- Cooking Vessel: A traditional tagine works best, but a Dutch oven is an excellent alternative.
Wine, Cocktail, or Drink Pairing
- Wine: Pair with a medium-bodied white like Viognier or an aromatic red like Grenache.
- Cocktail: A Mint Julep or Lemon Thyme Spritzer complements the dish’s citrus and herbaceous notes.
- Non-Alcoholic: Moroccan mint tea or sparkling water with a slice of lemon offers a refreshing pairing.
