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طاجين الدجاج بالزيتون والحامض المصير على الطريقة المغربية

Moroccan Chicken Tagine with Olives and Preserved Lemon

A Moroccan tagine where chicken simmers gently in a spiced, saffron-scented sauce, with green olives and preserved lemon stirred in near the end.
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مدة التحضير 20 minutes
مدة الطهي 1 hour
الوقت الكلي 1 hour 20 minutes
عدد الحصص: 4 people
Ingredients Method Notes

المقادير
  

  • 1 free-range chicken, cut into pieces (about 1.2 kg)
  • 2 large onions, grated or finely chopped
  • 4 garlic cloves, crushed
  • 1/2 cup olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1/2 teaspoon black pepper
  • A few strands of saffron
  • Salt to taste
  • 1 bunch of coriander and parsley
  • 1 cup green olives, blanched
  • 1 preserved lemon, cut
  • Water as needed

Method
 

  1. In the tagine or a wide pot, mix the chicken with the grated onion, garlic, spices, saffron, salt and olive oil.
  2. Toss to coat the chicken well and let it marinate for 15 to 20 minutes (or 1 hour in the fridge if you have time).
  3. Place over medium heat, add the bunch of coriander and parsley and a cup of water, then cover.
  4. Let it simmer on low heat for about 45 minutes, stirring now and then and adding a little water if the sauce reduces too much, until the meat is tender.
  5. Add the blanched olives and the preserved lemon, then leave for another 10 minutes so the flavours come together.
  6. For a thicker sauce, lift out the chicken and let the sauce reduce, then spoon it back over the chicken. Serve hot with fresh Moroccan bread.

ملاحظات

To remove the bitterness from the olives, blanch them for two minutes then drain, and repeat twice.
Free-range chicken has deeper flavour but needs longer cooking: keep an eye on the water level.
Rub the saffron strands between your fingers before adding them to release colour and aroma.