Chicken Tagine with Green Olives and Preserved Lemons

Name: Chicken Tagine with Green Olives and Preserved Lemons
Yield: Serves Four
Cuisine: Moroccan
Ingredients: pinch of saffron threads; 5 ml/1 tsp ground ginger; 1 large onion, grated; 5 ml/1 tsp coarse salt; 2 preserved lemons, cut into strips; 175 g/6 oz/1½ cups cracked green olives; 45–60 ml/3–4 tbsp olive oil; 5 ml/1 tsp ground black pepper; 3 garlic cloves, crushed; 1.3 kg/3 lb chicken; small bunch of fresh coriander (cilantro), finely chopped; 1 cinnamon stick; juice of ½ lemon

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This may be Morocco’s most famous dish – it’s certainly delicious, and very popular with Moroccan Jews all over the world. If you are unable to find preserved lemons, cut several lemons into quarters or wedges and bake them along with the chicken. Similarly, if you cannot find cracked green olives, use pimiento-stuffed ones.

Ingredients

1.3 kg/3 lb chicken
3 garlic cloves, crushed
small

Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Rub the garlic, coriander, lemon juice and salt into the body cavity of the chicken.
Mix the olive oil with the grated onion, ginger and pepper, add a pinch of saffron and rub this over the chicken. Cover and stand in a deep dish for 30 minutes.
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