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North Africa · 1h 30m · Medium

Chicken tagine with preserved lemon

Slow-cooked chicken with olives and preserved lemon. The dish that tastes better the next day.

Use a real tagine if you have one, but a heavy Dutch oven works just as well. The preserved lemon is non-negotiable — it's the flavour.

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Method

  1. 01
    10m

    Sear the chicken

    Heat oil in a tagine or Dutch oven. Brown the chicken on all sides. Remove.

  2. 02
    8m

    Build the base

    In the same pot, sauté onion until soft. Add garlic, spices, preserved lemon. Cook 2 min.

  3. 03
    1h

    Slow cook

    Return chicken. Add stock. Cover. Reduce to low. Cook 60 min, undisturbed.

  4. 04
    15m

    Olives + rest

    Add olives. Cook 5 min more. Rest 10 min. Top with fresh coriander.

From the source

Why this dish tastes the way it does

Tagine is named for the clay vessel, the dish and the pot are inseparable. The conical lid circulates steam back down onto the ingredients. In Morocco, this is a Friday family dish. The leftovers (and there will be) are better the next day.

Served at

Friday lunch, special occasions

Pairs with

Couscous, crusty bread, mint tea

Per serving

480 kcal

Calories

42 g

Protein

12 g

Carbs

28 g

Fat

3 g

Fiber