Chicken tagine with preserved lemon and olives

This chicken tagine with preserved lemon and olives is one of the most well-known tagines in Moroccan cuisine. With its tangy and spicy flavors, it holds a wealth of health benefits. Thanks to turmeric and ginger, this dish actively supports your bones and joints by fighting inflammation.

Preserved lemon adds a touch of freshness, while the chicken provides high-quality protein, essential for maintaining muscle mass. Accompanied by fresh coriander and parsley, this tagine is a digestible and balanced recipe that takes you on a healthy culinary journey while preserving your well-being.

Preparation time: 30 minutes

Cooking time 60 minutes

Total time 1 hour 30 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 5

Special diet: naturally gluten-free

Ingredients

1 whole chicken cut into pieces (or 5 chicken thighs)
2 candied lemons
100g of green olives
2 sliced onions
3 cloves of chopped garlic
1 tsp ground ginger
1 tsp of turmeric
1 teaspoon of cumin
1 tsp of paprika
3 tablespoons of olive oil
1 bunch of chopped fresh coriander
1 bunch of chopped fresh parsley
Salt, pepper
Water

Preparation

1
Prepare the chicken:
2
In a large bowl, combine the ginger, turmeric, cumin, paprika, salt, and pepper with the olive oil. Coat the chicken pieces with this spice mixture and marinate for 30 minutes.
3
Sauté the onions:
4
In a tagine or casserole dish, sauté the onions in a little olive oil until translucent. Then add the chopped garlic and continue cooking for 2 minutes.
5
Add the chicken and preserved lemons:
6
Add the marinated chicken pieces to the casserole dish, along with the quartered preserved lemons. Fry for a few minutes to lightly brown the chicken.
7
Add the water and olives:
8
Pour in enough water to half-cover the chicken, then add the olives. Cover and simmer over low heat for about 45 minutes to 1 hour, stirring occasionally.
9
Finalization:
10
Once the chicken is tender and cooked through, adjust the seasoning, sprinkle with fresh coriander and parsley, then serve hot with brown rice or quinoa.

Note

Preserved lemon already contains a lot of sodium. To avoid water retention (common during perimenopause), I advise you not to add any salt until you've tasted the sauce at the end of cooking!

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