Main Dishesclosetcooking
Moroccan Chicken Tagine with Olives and Preserved Lemons
I first started coming across recipes that used preserved lemons like this dish for a Moroccan tagine with preserved lemons and olives, about this time last year. The idea of preserved lemons was very intriguing
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.
paprika1 teaspoonground cumin1 teaspoonsaffron1 pinch
2
Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside.
oil1 tablespoon
3
Add the onion, and saute for ⏱️ 3 minutes.
onion (sliced)1
4
Add the garlic and ginger and saute until fragrant, about a minute.
garlic (chopped)2 clovesginger (grated)1 teaspoon
5
Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for ⏱️ 30 minutes.
preserved lemon (pith removed, and peel rinsed and sliced)1olives1 cupharissa1 tablespoonhoney1 tablespoon
6
Remove from heat and mix in the parsley and cilantro.
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