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Hello food lovers and welcome back to my kitchen. Today we remarking on a culinary journey to North Africa to cook one of Morocco s most iconic and beloved dishes, chicken tajin with preserved lemons and olives. If you’ve ever wanted to fill your home with the most incredible fragrant aromomas, this is the recipe for you. It’s a beautiful slowcooked stew that’s bursting with a unique combination of savory, citrusy, and briny flavors. The chicken becomes so tender, it practically melts in your mouth. Don’t worry if you don’t own a traditional clay tajun pot. A Dutch oven or any heavybottomed pot with a tight fitting lid will work just as well. The key is that slow and low cooking method that brings all the flavors together in perfect harmony. So, gather your ingredients and let’s get ready to create some magic. First things first, let’s talk about our star ingredients. We’ll be using chicken thighs, which are perfect for stewing because they stay moist and flavorful. Then we have the heart and soul of this dish, preserved lemons. If you’ve never used them before, you’re in for a treat. They have a complex, salty, and intensely lemony flavor that’s completely different from fresh lemons. We’ll also be using a mix of green and black olives for that salty briney kick. And of course, the spices. We have a beautiful blend of ginger, turmeric, cumin, and a little cinnamon. This combination creates a warm, earthy base that is just irresistible. We’ll also need some onions, garlic, fresh cilantro, and parsley to build our layers of flavor. Let’s start by prepping our chicken. Pat the chicken thighs dry with a paper towel. This will help them get a nice color when we sear them. Season them generously on all sides with salt and pepper. Now, heat a good drizzle of olive oil in your tajun or Dutch oven over mediumhigh heat. Once the oil is shimmering, carefully place the chicken thighs in the pot, skin side down. We’re not trying to cook them through right now, just browning them to build flavor. Let them sear for about 3 to four minutes per side until they’re beautifully golden brown. Once they’re browned, remove the chicken from the pot and set it aside on a plate for a moment. Don’t clean that pot. All those brown bits on the bottom are pure flavor. Reduce the heat to medium and add a bit more olive oil if needed. Now add your chopped onions and sort them for about 5 minutes until they become soft and translucent. Next, toss in the minced garlic and all of our wonderful ground spices, the ginger, turmeric, cumin, and cinnamon. Stir everything constantly for about a minute until the spices are incredibly fragrant. This step called blooming the spices is crucial for releasing their essential oils and maximizing their flavor. Your kitchen should be smelling absolutely amazing right now. Now it’s time to bring everything together. Return the brown chicken thighs to the pot, nestling them into the bed of onions and spices. Add your preserved lemons. I like to quarter them. And your olives. Pour in about a cup of chicken broth. Just enough to come about halfway up the sides of the chicken. We’re stewing, not boiling. Finally, sprinkle in half of your chopped cilantro and parsley. Give everything a gentle stir. Bring the liquid to a simmer. Then reduce the heat to low. Cover the pot with its lid and let it simmer gently for at least 45 to 60 minutes. The longer it cooks, the more tender the chicken will be. This is the perfect time to relax. Maybe make some couscous to serve alongside it. After about an hour, your tajin is ready. The chicken should be incredibly tender and the sauce should have thickened slightly into a rich aromatic gravy. The aroma alone is worth the wait. To finish, turn off the heat and sprinkle the remaining fresh cilantro and parsley over the top. This adds a final burst of freshness that brightens up the whole dish. You can serve it directly from the pot for a rustic familystyle meal. It’s traditionally served with couscous to soak up all that delicious sauce, but it’s also fantastic with some crusty bread. Just look at that. A truly spectacular dish that’s perfect for a special dinner or a cozy night in. Thank you so much for joining me on this flavorful adventure to Morocco today. I hope you feel inspired to make this incredible chicken tageant. It’s a dish that proves how simple ingredients cooked with a little patience and love can create something truly extraordinary. If you enjoyed this recipe, please give this video a thumbs up and do unforgets and hit that notification bell so you do on miss culinary journey. Happy cooking and I’ll see you in the next
Dining and Cooking