CHICKEN TAGINE WITH OLIVES & PRESERVED LEMON

Recipe
Written By Lya Mojica

I haven’t met anyone who doesn’t like this dish. I’ve been asked to make it so many times that if I’m going somewhere new where I don’t know everybody well, I bring this tagine because it’s a pretty safe bet. Even though it is technically a braised dish and I mostly braise in the autumn and winter, I like it in the spring and summer because it’s bright and zingy.

This recipe is from Tagine, a cookbook that I’ve owned since my 20s, and my first foray into making Moroccan food. The recipe is by Ghillie Basan.

Servings: 4

Ingredients

  • 8-10 chicken thighs or 4 whole legs

  • 1 tablespoon olive or avocado oil

  • 2 preserved lemons, cut into strips

  • 3/4 cups green olives

  • 1-2 teaspoons thyme or oregano, dried

MARINADE

  • 1 onion, grated

  • 3 garlic cloves, crushed

  • 1-inch piece of fresh ginger, peeled and grated

  • A small bunch of cilantro, finely chopped

  • 1 pinch of saffron threads

  • Juice of 1 lemon

  • 1 teaspoon salt

  • 3-4 tablespoons olive oil

  • Salt & pepper to taste

In a bowl, mix together all the ingredients for the marinade. Put the chicken thighs or legs in a shallow dish and coat them in the marinade, rubbing it into the skin. Cover and chill in the refrigerator for 1-2 hours.

Heat the olive oil with the butter in a tagine or heavy based casserole dish. Remove the chicken pieces from the marinade and brown them in the oil. Pour over the marinade that is left in the dish and add enough water to come halfway up the sides of the chicken pieces. Bring the water to a boil, reduce the heat, cover with a lid, and simmer for about 45 minutes, turning the chicken form time to time.

Add the preserved lemon, olives, and half the thyme to the tagine. Cover again and simmer for a further 15-20 minutes. Check the seasoning and sprinkle the rest of the thyme over the top. Serve immediately from the tagine.

Lya Mojica
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