Chicken Tagine (Chicken with Preserved Lemons & Olives)

Siham Lahmine's Chicken Tagine

This recipe is featured in the In My Kitchen with Paula Podcast Show, Eps 41 with Siham Lahmine

Ingredients

  • 1 whole chicken, skin removed, cut into pieces or 9-12 bone-in, skinless chicken thighs (see notes)
  • 1 kilo (approx 8 medium onions) of onions, very finely chopped
  • One small handful of fresh coriander/cilantro, chopped
  • 2 or 3 cloves of garlic, finely chopped or pressed
  • 2 teaspoons ginger finely chopped
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon saffron threads, crumbled (optional)
  • 1 handful green or purple olives, or mixed
  • 1 preserved lemon, quartered and seeds removed (see notes)
  • 1/3 cup olive oil
  • 1/4 cup water, approximately

Directions

    Prepare The Chicken

    1. Stab the chicken 2-3 times per piece on each side - this will allow the marinade to seep in.

      Remove the flesh from the preserved lemon, and finely chop it. Add the chopped lemon flesh to a bowl along with the garlic, ginger, cilantro, parsley, spices, olive oil and mix well. If possible let this sit for 10 - 15 minutes.

      Remove about 2-3 Tbsp of marinade and place in another bowl for later. Add the remainder of the marinade to the chicken and if time allows, let the chicken marinate in the refrigerator for several hours or even overnight.

    To Cook The Chicken

    1. Put your onions in first to your tagine or pot. No heat, no oil. Drizzle the 2 Tbsp of marinade on top of the onions. Arrange the chicken (top side down), on top of the onions.

      Add the inside (peel) of preserved lemon quarters.

      Drizzle olive oil, around the side of the onions and chicken and a little zig zagged on top. Add ¼ C of water.

      Add lid to tagine or pot, turn heat on to medium and cook.

    2. Cover and place on medium-low heat

    3. Allow the chicken to cook undisturbed for 10 minutes and then check to see if you have enough water, not dried out. Add water if needed.

      Slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.

    4. In another 30 - 40 minutes turn the chicken pieces.

    5. In another 20 - 30 minutes check for doneness, a fork should easily go through the chicken.

      If the chicken is cooked but there is liquid left that has not evaporated, drain the water out before serving.

    6. Turn off the heat, and add olives while serving. Traditonally four olives are added to each piece of chicken.

    7. Moroccan tradition is to eat using Moroccan bread to scoop up the chicken and sauce.