Moroccan chicken tagine with preserved lemon and olives
Dimitra's Dishes · ♥ 2.7K likes · 115.7K views · 9 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5–6 whole chicken quarters
- saffron
Pour hot water over a pinch of saffron and let it infuse into a saffron stock.
- ¼ cup hot water
- parsley
- 6 cloves garlic
- ½–1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground dried ginger
- 1 tsp sweet paprika
- 1 whole preserved lemons
Finely chop the parsley and grate the garlic.
Scoop the pulp out of the preserved lemon with a spoon and finely chop it; cut the rind into little strips.
- 1 tsp honey
- 1–2 whole lemon
Add the honey to the saffron water.
- 2 tsp olive oil
- 1½ tsp salt
- black pepper
- 2–3 tbsp harissa sauce
Combine the saffron water, parsley, garlic, cumin, coriander, dried ginger, paprika, preserved lemon, olive oil, salt, black pepper and optional harissa as a marinade, and toss the chicken in it.
- 1 whole onion
- 3–4 tbsp olive oil
- salt
Thinly slice the onion, drizzle with olive oil, add a pinch of salt and cook over medium-low about 10 minutes until soft and golden.
- 12–15 whole olives
Add the chicken and every drop of the marinade on top of the onions, and top with the olives.
Uncover, raise to 400F and bake a further 30 to 45 minutes, until the juices thicken and the chicken reads 165F.
Serve on a bed of rice pilaf, over couscous with salad, or with toasted bread.
Serving and tasting