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Tagine Djaj M'qualli
Moroccan Chicken Tagine with Olives and Preserved Lemon
A classic Moroccan chicken tagine featuring tender chicken simmered in an aromatic sauce with briny olives and the unique, tangy flavor of preserved lemon. This dish is traditionally cooked in a tagine pot, but a Dutch oven or heavy-bottomed pot with a tight-fitting lid will also work.
๐ง ์ฌ๋ฃ
- 1.5 kg Chicken pieces(Bone-in, skin-on pieces like thighs and drumsticks work best for flavor and moisture.)
- 1 Preserved lemon(Rinse well, then discard the pulp and use only the peel. Chop the peel finely.)
- 200 g Green olives(Pitted green olives, such as Picholine or Cerignola, are recommended. Rinse them if they seem very salty.)
- 2 Onions(Medium-sized, thinly sliced.)
- 1 generous pinch Saffron threads(Crush the saffron threads between your fingers and steep in 2 tablespoons of warm water for 10 minutes.)
- 1 tsp Fresh ginger(Finely grated or minced.)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric
- 1/4 tsp Cayenne pepper(Optional, adjust to your spice preference.)
- 1/2 cup Fresh cilantro(Chopped, divided for marinade and garnish.)
- 1/2 cup Fresh parsley(Chopped, divided for marinade and garnish.)
- 2 tbsp Olive oil
- 1 cup Water or chicken broth
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a large bowl, combine the grated ginger, ground cumin, ground coriander, turmeric, cayenne pepper (if using), half of the chopped cilantro, half of the chopped parsley, 1 tablespoon of olive oil, salt, and black pepper. Add the chicken pieces and toss to coat evenly. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
โฑ๏ธ 5 minutes prep + 30 minutes marinating - 2
Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a tagine base or a Dutch oven over medium-high heat (around 200ยฐC / 400ยฐF). Add the marinated chicken pieces in batches, searing them on all sides until lightly browned. This step adds depth of flavor. Remove the chicken and set aside.
โฑ๏ธ 10 minutes - 3
Sautรฉ the onions: Add the thinly sliced onions to the same pot (add a little more oil if needed). Cook over medium heat (around 180ยฐC / 350ยฐF), stirring occasionally, until softened and translucent, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot.
โฑ๏ธ 10 minutes - 4
Assemble the tagine: Return the seared chicken pieces to the pot, nestling them among the onions. Pour in the steeped saffron water and the 1 cup of water or chicken broth. Bring the liquid to a gentle simmer.
โฑ๏ธ 5 minutes - 5
Simmer the tagine: Cover the tagine or pot with its lid. Reduce the heat to low (around 150ยฐC / 300ยฐF) and let it simmer gently for 45 minutes, or until the chicken is almost tender. Avoid stirring too much, as this can break up the chicken.
โฑ๏ธ 45 minutes - 6
Add olives and preserved lemon: Stir in the green olives and the finely chopped preserved lemon peel. Continue to simmer, covered, for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. The chicken should be very tender and easily pierced with a fork.
โฑ๏ธ 15-20 minutes - 7
Finish and serve: Taste the sauce and adjust seasoning with salt and pepper if needed. The preserved lemon adds saltiness, so taste before adding more. Garnish generously with the remaining chopped cilantro and parsley. Serve hot, directly from the tagine or pot, with couscous, crusty bread, or rice.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โPreserved lemon is a key ingredient for the authentic tangy flavor. If unavailable, use the zest of one lemon plus 1 tablespoon of fresh lemon juice, but the flavor will be different.
- โUse only the peel of the preserved lemon, as the pulp can be bitter. Rinse the peel well before chopping.
- โThe sauce should be rich and slightly thickened. If it's too thin towards the end of cooking, remove the lid for the last 10-15 minutes to allow some liquid to evaporate.
- โFor a richer sauce, you can add a tablespoon of tomato paste along with the onions in step 3.
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- Add more olives or use a mix of green and black olives.
- Include quartered artichoke hearts during the last 20 minutes of cooking.
- Add a few slivers of red chili for extra heat.