Moroccan Gastronomy
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Chicken Tagine with Lemon & Olives

Tender chicken simmered with ginger and saffron, finished with preserved lemon and olives.

  • 1 h 30
  • Medium
  • 4 servings servings
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Moroccan chicken with green olives and fresh herbs

Ingredients

  • 1 chicken (about 1.5 kg), cut into pieces
  • 2 onions, grated
  • 3 garlic cloves, crushed
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • ½ tsp black pepper
  • A pinch of saffron
  • 1 bunch coriander and parsley, chopped
  • 4 tbsp olive oil
  • 1 preserved lemon, peel cut into strips
  • 150 g green or violet olives
  • Salt

Preparation

  1. Mix the chicken with the onions, garlic, spices, half of the herbs and the olive oil. Leave to marinate for at least 30 minutes, or overnight in the fridge.

  2. Cook the chicken in a pot or tagine over medium heat for 10 minutes, turning the pieces. Add 250 ml of water, cover and simmer for 45 minutes to 1 hour.

  3. Add the preserved lemon, the olives and the rest of the herbs. Cook uncovered for 10 more minutes to reduce the sauce.

  4. Serve hot, with fresh Moroccan bread to soak up the sauce.

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