Here’s a recipe for a classic Moroccan dish called “tagine” that you can try making at home:
Chicken Tagine with Preserved Lemons and Olives
- 1 whole chicken, cut into pieces
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1/2 cup pitted green olives
- 1/4 cup chopped preserved lemon
- 2 tablespoons olive oil
- 1/2 cup water
- Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat.
- Add the onions and garlic, and cook until softened and lightly browned, stirring occasionally.
- Add the chicken pieces and cook until browned on all sides.
- Add the ginger, cumin, cinnamon, coriander, paprika, salt, and black pepper. Stir to coat the chicken evenly.
- Add the chopped cilantro and parsley, olives, and preserved lemon. Stir to combine.
- Pour in the water and bring the mixture to a simmer.
- Cover the pot or tagine with a lid and simmer over low heat for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
- Serve the tagine hot with couscous, rice, or crusty bread.