Chicken Tagine with Preserved Lemon and Olives

Ingredients

• 800 g free-range chicken, cut into pieces
• 2 pieces salt-preserved lemons
• 160 g pitted green olives
• 3 pieces yellow onions
• 3 cloves garlic
• 1 bunch fresh cilantro
• 0.5 bunches flat-leaf parsley
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1 pinch saffron
• 3 tbsp olive oil
• 300 ml water
• to taste fine salt
• 300 g medium couscous or Moroccan bread

Method

1. Thinly slice the onions, mince the garlic, chop the herbs, and separate the preserved lemon skin from its pulp; keep the skin in thin strips and chop a little of the pulp if it is not too salty.
2. Heat the olive oil in a wide Dutch oven or a tagine set over a heat diffuser, then brown the chicken skin-side down until it takes on a honey color and the bottom starts to catch slightly.
3. Remove the chicken to a plate, add the sliced onion to the same fat, and cook over medium heat until it becomes soft, browned around the edges, and almost jammy.
4. Add the garlic, ginger, turmeric, pepper, saffron, and a small pinch of salt; stir until the spices smell toasted and the onion is bright yellow and glossy.
5. Return the chicken to the pot, coat it in the onion base, then pour in just enough water to create a shallow sauce; cover and let simmer gently until the meat is tender when pierced.
6. Add the preserved lemon strips, the chopped pulp if it is balanced, and the green olives; continue cooking uncovered until the sauce reduces, coats the back of a spoon, and becomes glossy.
7. Taste the sauce before adding more salt, as the preserved lemon and olives already bring a lot of sodium; adjust with a little water if it becomes too intense or simmer uncovered if it remains too thin.
8. Stir in some of the cilantro and parsley off the heat, let rest for a few minutes so the fat rises slightly to the surface, then serve very hot with the couscous or Moroccan bread and the remaining fresh herbs.

Nutrition

Per serving

Energy

685.3 kcal

Protein

57.26 g

Carbohydrate

62.29 g

Fat

21.91 g

Fibre

7.21 g

Calcium

52.23 mg

Iron

2.76 mg

Magnesium

67.41 mg