Moroccan cuisine · Meat & Kebab

Chicken Tagine with Olives

Chicken pieces gently braised with onions, saffron and ginger, rounded out with green olives and preserved lemon.

Ingredients · for 4 servings

• 1.2 kg chicken pieces
• 3 onions
• 4 garlic cloves
• 1 pinch saffron threads
• 1 tsp ground ginger
• 1 tsp turmeric
• 150 g green olives
• 1 preserved lemon
• 1/2 bunch cilantro
• 1/2 bunch parsley
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Crush the saffron threads in a mortar and steep in 3 tbsp hot water for 10 min; finely chop the onions and grate the garlic.
2. Rub the chicken pieces with the saffron water, ginger, turmeric, garlic, salt and pepper, and let marinate for 15 min.
3. Heat the olive oil in the tagine or a heavy pot and sauté the onions for 8 min until translucent, without letting them brown.
4. Place the chicken pieces with their marinade on top, pour in 150 ml water, and braise covered over low heat for 45 min.
5. Rinse the olives, cut the preserved lemon into thin strips, and add both along with chopped cilantro and chopped parsley for the last 10 min.
6. Remove the lid and reduce the sauce uncovered for 5 min, until glossy and clinging to the meat, then serve straight from the tagine with bread.