Three years ago I bought a tagine, mainly to be used as a photographic prop. It sat in storage for several years, until I decided to take it out to cook a Moroccan chicken stew. Now I am absolutely hooked- I’ve been cooking lots of stews in them, including lamb, chicken, beef and fish. The conical lid of the tagine allows the steam to rise to the top and then fall back down and circulate along the bottom, locking in the moisture and flavors. No pre-heating of the oven is required- just place your tagine on low heat and the cooking takes care of itself.
Most traditional tagines are made of clay and are not designed to be cooked on top of a modern gas or electric stove, unless used with a diffuser. However, some companies like Emile Henry make glazed ‘flame top ceramic’ tagines that can be used directly on an electric or gas hob.
Émile Henry Tagine- can work directly on electric or gas stove top
My recipe for Moroccan Chicken Tagine with Preserved Lemon and Olives uses a chermoula marinade flavored with preserved lemons, ginger, cumin, ginger and saffron threads. Green olives, chopped potatoes and tomatoes are then added to the base, creating delicious Morrocan flavors! You’ll only need a small amount of liquid to cook your tagine stew; after a few minutes you’ll start to hear your tagine start to bubble away, but no peeking! It’s best to keep the lid on during the cooking.
It took me three tries to get this recipe perfect. The first time, my husband said that this “was not his favorite dish.” At first, he said there was too much lemon taste (I then cut back on the amount of preserved lemon). He also said the taste was a “bit too bland” (I then added a bit more chili and ginger) and I later decided to brown the chicken beforehand to caramalize and lock in the flavors of the meat. On the third try, he said the dish was great and he went back for seconds. It’s great to have a resident taste-tester available!
P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!
- 2 diced garlic cloves
- ½ preserved lemon, rind only, rinsed and finely sliced
- 1 shallot bulb, diced
- ½ red chilli
- 1 tbsp diced ginger
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 2 tbsp chopped coriander
- 2 tbsp chopped flat leaf parsley
- Pinch of safftron threads soaked in a little water
- ½ cup (125 ml) olive oil
- Salt
- 5-6 chicken pieces (thighs and drumsticks with bone in)
- 2 tomatoes (1 chopped, 1 sliced)
- 2 medium onions (1 chopped, 1 sliced)
- 2 potatoes
- 10-12 pitted green olives
- 1 cup (250 ml) water combined with the remaining marinade
- Chopped coriander
- ½ preserved lemon, rind only, rinsed and cut into thin strips
- Combine the marinade ingredients in a food processor and blend until thoroughly combined. Rub ½ of the marinade on the chicken pieces and refrigerate for at least two hours (longer if possible).
- Season the chicken pieces with salt and pepper and brown in a separate fry pan, using several tablespoons of olive oil. Drain the pieces on kitchen paper and set aside. Chop one tomato and one onion and spread the mixture over the base of the tagine (this will prevent the chicken from burning on the base). Place the chicken pieces on top.
- Cut the potatoes into wedges and arrange around the chicken. Top with the remaining sliced tomato and sliced onion and then push the olives into the gaps. Combine the water with the remaining marinade and pour over the mixture. Decorate with the preserved lemon strips.
- Cover the tagine with the lid and cook over very low heat for one hour. Do not lift the lid or stir during the cooking. Garnish the dish with some chopped coriander; serve with couscous or rice.
14 Comments
John/Kitchen Riffs
July 15, 2016 at 3:29 amLove tagine! I’ve had loads in my life — I lived in Morocco for a bit in my youth — and never tire of this dish. Chicken might be my favorite, particularly with preserved lemon. Good job with this!
Fran
July 15, 2016 at 3:44 pmHow interesting that you lived in Morocco- I’d love to visit there one day and taste all those flavors in the food!
Denise Browning
July 15, 2016 at 2:10 pmSimply one of my favorite Moroccan dishes for its bold flavors. It looks absolutely delicious, Fran!!!
Kim | Low Carb Maven
July 16, 2016 at 2:48 amI love the all of the flavors of this dish, Fran. I did a simplified version on my blog a few months ago, but I bet it doesn’t begin to compare to the complexity of flavors in your recipe. And these pictures! I don’t own a tagine, but you have convinced me to check out the Emile Henry version. Thanks again for beautiful looking and sounding recipe!
Fran
July 17, 2016 at 11:20 amThanks Kim for your comment. I was a bit confused at first on how to use a tagine, but found it to be quite simple in the end.
Anne
July 16, 2016 at 9:24 amThis looks so great! I mean, preserved lemons and olives? It sounds so creative 😀
Kathy @ Beyond the Chicken Coop
July 18, 2016 at 9:57 pmYour dishes are so amazing. I have never used a tagine, but I am fascinated by them….they are beautiful and are such a unique vessel to cook in. Nicely done!
All That I'm Eating
July 20, 2016 at 12:05 amI can smell it from here, what a lovely recipe for a lazy summer evening.
lisaiscooking
July 20, 2016 at 5:57 amYour tagine is so pretty! And, the recipe sounds delicious. Love the flavors in the marinade.
Amira
July 20, 2016 at 7:32 amLooks perfect. For me I like the clay ones, although they have the disadvantage of not going stovetop but they give a very desirable and unique taste and aroma to the dishes cooked. I’ve recently noticed that we, Middle Eastern people, like lemony and tart stuff, or may be used to it more than the western people. For me I would go for more :). Pinning.
Fran
July 20, 2016 at 1:22 pmThanks Amira. I would like to use a clay tagine but I first need to find out to use it (maybe in the oven)?
Juliana
July 27, 2016 at 6:57 amI do not own a tangine…but would love to try this recipe…the preserved lemon and all the spices just make this chicken dish sound so good…Thanks for the recipe Fran!
Hope you are enjoying your week 🙂
mae
July 29, 2016 at 12:48 amMoroccan cuisine is very fascinating, as you say. I made my own preserved lemons and have been trying some of the dishes similar to yours. Great flavor ideas here!
best… mae at maefood.blogspot.com
Fran
July 29, 2016 at 4:20 pmWow- you made your own preserved lemons? I should try this in order to save some money. They are a bit expensive to buy in the store!