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Tagines and Stews Recipe

Moroccan · Main course · 80 min total

A fragrant Moroccan-style chicken tagine slow-cooked with preserved lemons, olives, and warm spices, perfect for a comforting dinner.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads, crumbled
• 1.5 pounds boneless, skinless chicken thighs, cut into chunks
• 1 cup chicken broth
• 1/2 cup green olives, pitted and halved
• 1 preserved lemon, quartered and seeds removed
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, cinnamon, turmeric, and saffron. Stir for 1 minute until fragrant.
3. Add chicken pieces and cook, stirring, until lightly browned on all sides, about 5 minutes.
4. Pour in chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes.
5. Add olives and preserved lemon. Continue to cook, covered, for 20 minutes until chicken is tender and sauce has thickened.
6. Season with salt and pepper to taste. Garnish with cilantro before serving.

Tips

• Serve over couscous or with crusty bread to soak up the sauce.
• Can be made ahead and reheated; flavors deepen overnight.
• Substitute lamb or beef for chicken, adjusting cooking time as needed.

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