Moroccan Chicken Tagine with Preserved Lemons and Olives: Aromatic and Savory Delight

 

Moroccan Chicken Tagine with Preserved Lemons and Olives: Aromatic and Savory Delight

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads (optional)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 preserved lemon, cut into wedges
• 1/2 cup green olives, pitted
• Fresh cilantro leaves, for garnish
• Cooked couscous, for serving

Instructions:

1. In a large bowl, combine the ground cumin, ground coriander, ground paprika, ground ginger, ground cinnamon, saffron threads (if using), salt, and black pepper.
2. Rub the spice mixture all over the chicken thighs. Let them marinate for at least 30 minutes, or refrigerate for a few hours for better flavor absorption.
3. Heat the olive oil in a tagine or large, deep skillet over medium-high heat.
4. Add the finely chopped onion and minced garlic. Sauté until they become translucent.
5. Add the marinated chicken thighs to the tagine or skillet and brown them on all sides.
6. Place the preserved lemon wedges and green olives around the chicken.
7. Pour in enough water to almost cover the chicken.
8. Reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
9. Garnish with fresh cilantro leaves and serve hot with cooked couscous.

Moroccan Chicken Tagine with Preserved Lemons and Olives is a flavorful and aromatic dish that captures the essence of Moroccan cuisine. Enjoy! If you have more requests or questions, feel free to ask.