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Moroccan Chicken with Lemon and Olives
Moroccan Chicken with Lemon and Olives
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Prep Time:
65 minutes
Cook Time:
60 minutes
Total Time:
125 minutes
Moroccan Tagine Chicken: Succulent chicken braised with spices, garlic, onions, olives, and preserved lemon for a flavor-packed meal.
Ingredients:
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
  • Salt
  • 1 onion, chopped
  • The rind from 1 preserved lemon , rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
  • 1 cup green olives, pitted
  • 1/2 cup raisins
  • 1/2 cup water
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
Instructions:
  • Create a flavorful spice rub by mixing paprika, cumin, ginger, turmeric, cinnamon, and black pepper in a large bowl. Dry the chicken pieces, coat them thoroughly with the spice mixture, and allow them to marinate for one hour.
  • Brown chicken pieces in a tagine or skillet: If using a clay tagine, soak it in water overnight and place it on a heat diffuser. Heat olive oil on medium heat. If not using a tagine, use a thick-bottomed skillet. Heat olive oil on medium-high heat. Lightly salt chicken and cook skin side down for 5 minutes until lightly browned.
  • Lower the heat to medium-low and scatter the aromatic garlic and onions over the chicken. Cover the pan and allow the flavors to meld for 15 minutes.
  • For a burst of flavor, layer chicken with lemon slices, olives, raisins, and 1/2 cup water in a pot. Simmer on medium heat, then cover and cook on low for 30 minutes until chicken is tender and cooked through.
  • Add parsley and cilantro: Gently fold in the fresh parsley and cilantro just before serving. Season to taste and enjoy with couscous, rice, or rice pilaf.

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