Warm spices, tender chicken, briny olives, and the bright pop of preserved lemons—this is the magic of a traditional Moroccan chicken tagine. Slow-simmered and aromatic, it’s the ultimate winter comfort food that fills your home with incredible fragrance and your table with rich, layered flavors.
Moroccan chicken dine with green olives and preserved lemon. This one takes a little time, but it’s totally worth the effort. Start by browning the chicken pieces in olive oil. Pull them out. Soften onions until golden. Stir in garlic, cumin, coriander, paprika, and turmeric. I used a little bit of smoked paprika just for a little extra flavor. Not that you need it. Then add the chicken back with stock. Let it simmer until it’s tender. Cook it together another 10 minutes. Traditionally, it’s served with couscous, but rice works well, too. Now, I thought I hit the record button, but apparently I missed it. So, I’ll just tell you this straight. This was my favorite recipe that we made with the preserved lemons. Hands down. The chicken was tender. The sauce was savory and rich, and the preserved lemons brightened every single bite. I could have eaten the whole pot by myself,
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Tajine is traditionally eaten with bread not couscous or rice