Chicken Tagine with Preserved Lemons Recipe

Chicken Tagine with Preserved Lemons

Recently, in the deepest part of winter, I momentarily hung up my bunny boots and facemask and took a trip to Morocco. I went to learn about art and music, to see a few friends, and, of course, I went for the food.

First stop — Marrakech. After a day of dreamy jetlag, I made my way to a cooking school deep within the heart of the medina, the old fortified part of the city.

kd-312
kd-322
kd-324
kd-328
kd-332
Chicken Tagine with Preserved Lemons
Chicken Tagine with Preserved Lemons
Author: 
Serves: 2-4 servings
 
Tagine is the name of the dish and the name of the cooking vessel. If you don’t have a tagine, a regular sauté pan with a lid works fine.
Ingredients
Chicken Tagine with Preserved Lemons
  • 1 chicken (about 2½ lbs.), cut up
  • ½ cup charmoula (recipe following)
  • 3 tablespoons grapeseed (or other high-heat) oil
  • Salt and freshly ground pepper to taste
  • 1 teaspoon saffron threads
  • ½ teaspoon ground cumin
  • 1 teaspoon minced fresh ginger
  • 1 small head garlic, peeled and minced
  • 1 yellow onion, peeled, halved and sliced
  • 1 tomato, peeled, seeded and chopped
  • ¼ cup minced fresh cilantro
  • ¼ cup minced fresh flat-leaf parsley
  • 4 small red Alaska “B” potatoes, quartered
  • 2 cups chicken stock
  • ½ cup green olives
  • 1 preserved lemon
Charmoula
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon saffron threads (optional)
  • 1 yellow onion, peeled and minced
  • 1 tablespoon ground cumin
  • 2 cloves garlic, peeled and minced
  • ¼ cup minced fresh flat-leaf parsley leaves
  • ¼ cup minced fresh cilantro leaves
  • ½ preserved lemon
  • Juice of one lemon
Instructions
Chicken Tagine with Preserved Lemons
  1. Wash and pat the chicken dry. Rub the chicken with the charmoula and marinate for about 30 minutes.
  2. Heat the oil in a large sauté pan over medium heat. Brown the chicken on all sides. Reduce the heat to low and season with salt and pepper. Add in the saffron, cumin, ginger, garlic and onion. Continue to cook over low heat for about 10 minutes. Add in the tomato, cilantro, parsley, potatoes and chicken stock. Bring to a boil, reduce the heat, and simmer, covered, for about forty minutes. When the chicken is tender, remove from the heat. Place the chicken and sauce into a serving dish. Add the olives and preserved lemon.
Charmoula
  1. Mix all ingredients together. This sauce goes well with fish, chicken or vegetarian dishes. Makes 3 cups.