Chicken Tagine
Ingredients
Available from us
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Method
- Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Sauté onions and garlic until soft.
- Add chicken thighs and brown on all sides.
- Stir in ground ginger, cinnamon, paprika, turmeric, cumin, saffron with water, salt, and pepper.
- Add preserved lemon slices and green olives. Reduce heat to low, cover, and simmer for 45–60 minutes until chicken is tender.
- Garnish with chopped cilantro and parsley before serving. Serve with couscous or crusty bread.
Additional Tips
Chicken Tagine is all about layering flavors: the preserved lemon adds tanginess while olives give a salty depth, and the mix of spices brings warmth without heat.
Variations include adding dried apricots or prunes for a sweeter note, or using bone-in chicken drumsticks instead of thighs. Cooking in a traditional tagine gives the best aroma and tender texture, but a Dutch oven works perfectly well.
Serve with fresh bread to soak up the sauce, and offer extra cilantro and parsley on the side for a fresh herbal finish. Leftovers taste even better the next day as the flavors meld.