Chicken Lemon Tagine
Recipe from Our Place
A fragrant, comforting dish infused with warm spices, tangy preserved lemon, and briny Moroccan olives. Perfect for pairing with fluffy couscous or crusty bread to soak up the rich, flavorful sauce.
1 hour
1 hour
4
What You'll Need
Ingredients
- 1 preserved lemon, quartered, pulp removed
- 6 cloves garlic, minced
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ¼ teaspoon white pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 whole bone-in chicken, cut into pieces (thighs, drumsticks, and breasts)
- 10 to 20 Lmachkouk or Mechkouk olives (see note below for substitutes)
- Salt, to taste
Directions
Step 1
Remove the peel from the preserved lemon and set it aside. Finely chop the lemon pulp and place it in a bowl. Add the garlic, parsley, cilantro, ginger, turmeric, and white pepper. Season with salt, then stir in the lemon juice and olive oil.
Step 2
Using a sharp knife, pierce the chicken to help it absorb the marinade. Coat each piece thoroughly, cover, and refrigerate for at least 30 minutes or up to overnight for a deeper flavor.
Step 3
Heat olive oil in the Always Pan Pro over medium heat. Add the marinated chicken and cook for about 20 minutes, turning occasionally, until lightly browned.
Step 4
Pour in ½ cup (120 ml) of water and place the reserved preserved lemon peel on top. Cover with the Tagine, reduce the heat to low, and let simmer for 30 minutes, stirring occasionally. Add more water if needed to prevent sticking.
Step 5
Thinly slice the preserved lemon peel into decorative strips. Scatter over the chicken along with the olives. Let cook uncovered for another 5 to 10 minutes, until the sauce thickens.
Step 6
Serve warm, straight from the tagine, with fluffy couscous or crusty bread to soak up the sauce.
About Lmachkouk Olives & Substitutes
Lmachkouk (or Mechkouk) olives are cracked Moroccan green olives, traditionally cured with salt, preserved lemon, garlic, and spices. Their cracked texture allows them to absorb more flavor, resulting in a softer, briny taste.
Substitutes:
- Green Castelvetrano olives (lightly bruised with a knife to mimic the cracked texture)
- Picholine olives (firmer and slightly tart)
- Quick DIY substitute: Marinate Castelvetrano or Picholine olives in olive oil, lemon juice, cumin, coriander, and salt for a closer match to Lmachkouk olives.
