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Authentic Moroccan Tagine with Preserved Lemons

authentic moroccan tagine with preserved lemons - featured image
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A rich and flavorful Moroccan tagine featuring tender chicken thighs, preserved lemons, and warm spices, perfect for impressing guests or enjoying a comforting meal at home.

Ingredients

Scale
  • 2 lbs (900 g) chicken thighs, bone-in and skin-on (can substitute lamb shoulder or vegetables)
  • 2 preserved lemons, rinsed and quartered
  • 2 medium onions, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup (60 ml) olive oil, extra virgin recommended
  • 1 cup (240 ml) chicken broth or water
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp saffron threads, soaked in 2 tbsp warm water (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro and parsley, chopped (for garnish)
  • Optional: 1/2 cup (75 g) green olives, pitted
  • Optional: 1-2 carrots, peeled and cut into chunks
  • Optional: 1 cinnamon stick

Instructions

  1. Rinse preserved lemons under cold water to remove excess salt, quarter them, and remove seeds. Pat dry.
  2. Trim excess fat from chicken thighs and pat dry.
  3. In a small bowl, combine ground ginger, turmeric, cinnamon, paprika, salt (about 1 tsp), and black pepper (about 1/2 tsp). Soak saffron threads in 2 tablespoons warm water for 5 minutes if using.
  4. Heat olive oil over medium heat in a tagine or Dutch oven. Brown chicken thighs skin-side down for 4-5 minutes per side until golden. Remove and set aside.
  5. In the same pot, sauté sliced onions until softened and translucent, about 5 minutes. Add garlic and cook for 2 more minutes until fragrant.
  6. Stir in the spice blend and cook for 1-2 minutes to toast spices lightly.
  7. Pour in chicken broth (or water) and saffron with soaking water. Scrape up browned bits from the pot bottom.
  8. Return chicken thighs to the pot. Add preserved lemons, olives, carrots, and cinnamon stick if using.
  9. Cover and simmer on low heat for 45-60 minutes until chicken is tender and cooked through. Check occasionally and add water if sauce is drying out.
  10. Remove from heat, discard cinnamon stick, and adjust seasoning with salt and pepper.
  11. Sprinkle chopped cilantro and parsley over the top before serving.

Notes

Rinse preserved lemons to reduce saltiness. Brown chicken first to seal juices and add flavor. Toast spices with onions and garlic to release oils. Keep sauce moist but not watery; add water if drying out. Fresh herbs added at the end brighten the dish. Can be made in a slow cooker by browning meat first and cooking on low for 6-8 hours. Naturally gluten-free and dairy-free. For vegetarian version, substitute chicken with vegetables and increase cooking liquid.

Nutrition

Keywords: Moroccan tagine, preserved lemons, chicken tagine, slow cooked, North African cuisine, authentic Moroccan recipe, one-pot meal, gluten-free, healthy

Find it online: https://blairrecipes.com/authentic-moroccan-tagine-with-preserved-lemons-easy-recipe-to-impress/