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

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

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.
</