Ingredients
Chicken
- 1 kg chicken pieces (thighs, drumsticks)
Herbs and Spices
- 2 onions, minced
- 4 garlic cloves, minced
- 2 cm fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon saffron pistils (infused in 2 tablespoons of hot water)
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 3 tablespoons olive oil
Sets
- 1 bouquet fresh cilantro and flat-leaf parsley, chopped
- 2 preserved lemons, rinsed and cut into wedges
- 150 g pitted green olives (Beldi or Picholine variety)
Instructions
- 1
In a large bowl, mix the chicken pieces with half of the sliced onions, chopped garlic, grated ginger, turmeric, cumin, infused saffron, salt, and pepper. Leave to marinate for at least 30 minutes, ideally 1 hour in the refrigerator.
- 2
In a tagine or heavy-bottomed casserole dish, heat the olive oil over medium heat. Add the remaining sliced onions and sauté until translucent, about 5-7 minutes.
- 3
Add the marinated chicken pieces and brown them on all sides for about 10 minutes. Pour in a cup of water (about 150 ml) or chicken broth, add half of the chopped cilantro/parsley mixture.
- 4
Cover the tagine or casserole dish and simmer over low heat for 45 minutes to 1 hour, or until the chicken is tender, stirring occasionally and adding a little water if necessary to prevent sticking.
- 5
After this time, add the candied lemon wedges and green olives. Stir gently and continue cooking, covered, for another 15 to 20 minutes, until the flavors blend and the sauce thickens slightly.
- 6
Before serving, sprinkle with the remaining chopped cilantro and parsley. Serve the tagine hot, accompanied by Moroccan bread (khobz) or couscous.
