Moroccan chicken with olives and preserved lemons is one of the most famous moroccan tagines. This tajine is so popular that it’s cooked during weekdays as well as during feasts. The chicken is cooked first and then the olives and preserved lemons are added at the end. For a different version, you can brown the chicken in the oven after it has cooked. What I like about this dish is that leftovers are perfect for a great sandwich, a filler for a wrap or a delicious salad.
Ingredients (serves 4-6)
- 1 whole chicken (about 3-4 pounds) or pieces of chicken
- 2 medium sized onions thinly sliced
- 1 garlic clove minced
- 1/2 teaspoon ground ginger
- 1/4 curcuma
- pinch of saffron filaments
- 1/4 pepper
- 1 bunch fresh parsley & cilantro
- 4 tablespoons olive oil
- 3 1/2 cups of water
- 1 large preserved lemon, cut into strips
- 1 cup green olives
- Mix the garlic, ginger, saffron, salt, and pepper together to form a mixture and rub into the chicken. It is preferable to let it marinate for at least 3-4 hours or overnight
- In a Tagine or dutch oven, add olive oil and the chicken. Let it brown.
- Add the onion, let it cook but do not let them brown.
- Add the water. Cover and let it cook on medium heat for 30 minutes, or until chicken is cooked.
- Add the preserved lemon peel and olives and let it simmer uncovered, and until the juices evaporate and the sauce becomes concentrated.
- Transfer to a serving dish or serve it on a tagine.
- Enjoy hot with your choice of bread, couscous or rice!
Did you like the Moroccan chicken with olives and preserved lemons recipe or do you know of a better way of making it? We’d love to hear from you. Feel free to share below your recipes, tips and pictures as well as your favorite Moroccan food