Chicken Tagine with Green Olives and Preserved Lemon

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

This dish, which is particularly enjoyed in Marrakesh, celebrates two of Morocco’s most famous ingredients - cracked green olives and preserved lemons. Try this recipe when you are looking for a new way to cook a whole chicken instead of by the usual roasting method. Serve simply with plain couscous and a salad or vegetable side dish.

Ingredients

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

Africa
Morocco
Marrakesh
Preserve
Mediterranean
Gluten-free

Method

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

Transfer the chicken to a tagine or large, heavy flameproof casserole and pour the marinating juices