Moroccan Chicken Tajine (Tagine)

Moroccan Chicken Tajine (Tagine) is a flavor filled excursion to North Africa. The chicken is seasoned with a variety of spices and then topped with green olives and preserved lemons for an incredibly rich flavor. Served over couscous it's a thing of beauty. Enjoy!

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Preserved Lemons

Ingredients

• ​3-5 whole lemons, depending on size
• ½ c kosher salt
• ¼ c granulated sugar
• 1 large mouth glass quart jar with lid

Directions

• Scrub lemons really well with a vegetable scrubber. Before slicing, put lemons into the quart jar to see how many you can fit
• Trim ¼ inch off the top and bottom of each lemon
• Split each lemon lengthwise into quarters, keeping quarters connected about ½ inch from the bottom
• Transfer lemons to a large bowl
• In a small bowl, mix salt and sugar together well
• Carefully spoon the salt/sugar mixture inside each sliced lemon. Sprinkle remaining mixture over the top
• Cover bowl and refrigerate overnight
• Transfer entire contents of bowl into the quart jar, pressing lemons down firmly until they are completely submerged in liquid
• Seal the jar and store in the refrigerator for at least 2 weeks before using

Moroccan Chicken Tajine​ (Tagine)

​Ingredients

• Olive oil
• 6 cloves garlic, minced
• 1 yellow onion, sliced thinly
• 6 chicken thighs, boneless & skinless
• 1 Tbs parsley, minced, or 1 tsp dried parsley
• 1 tsp salt
• 2 tsp pepper
• 2 tsp ginger
• 2 tsp paprika
• 1 tsp cumin
• ½ tsp turmeric
• 1 preserved lemon, sliced thinly
• 1 c green olives
• 2 Tbs water
• Couscous – I use a box mix of couscous
• Large Dutch oven or heavy bottomed pot with lid

Directions

• In a large bowl, sprinkle the chicken with parsley, salt, pepper, ginger, paprika, cumin, and turmeric, and carefully turn to coat well with spices. Drizzle with 1 Tbs olive oil. Set aside in the fridge for at least 30 minutes
• In a Dutch oven or heavy bottomed pot, sauté the garlic and onions in olive oil over medium heat until the onions begin to appear translucent, about 5 minutes
• Turn the heat to low. Spread the seasoned chicken evenly over the onions and garlic, then drizzle with water (or preserved lemon juice)
• Bring the heat back up to a light simmer. Arrange the sliced preserved lemon and olives over top
• Cover pot, set heat to the lowest setting, and let simmer for about 1 hour
  • If baking in the oven, cover and bake for 1 hour at 350°F
• Serve hot over Moroccan couscous

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