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So, you want to dive into a chicken tajine with olives and preserved lemon? It’s a dish that always makes me melt, you see, that tangy and salty mix dancing on the tongue. I love the scent of argan oil in the pan, it honestly changes everything.
But honestly, I won’t lie to you, the first time, I forgot to properly rinse the preserved lemons and it stuck a bitterness that was a bit too strong. Anyway, you learn every time, and it remains one of my favorite dishes for a cozy evening.
Preparing this tajine is a bit like a walk through the Marrakech market without leaving your kitchen. Every spice you add tells a story, and the slow cooking is where the magic happens…
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We’ll get started together, step by step. And above all, you’ll see that this dish, even if it seems a bit ‘hefty’ at first, is actually within everyone’s reach. So, to your pots!
Essential ingredients for an authentic chicken tajine with olives and preserved lemons
I like to keep my list simple, because often you get lost in so many spices, I end up forgetting them! Here, nothing crazy, just what you need for top flavor.
- 4 chicken thighs – bone-in pieces keep all the tenderness.
- 2 preserved lemons – cut into quarters after a good rinse.
- 100 g pitted green olives – for the extra freshness.
- 2 large onions – thinly sliced, they melt slowly.
- 3 garlic cloves – chopped, but not too finely.
- 2 tbsp argan oil – the secret that makes all the difference.
- 1 tsp ground ginger – to delicately enliven everything.
- 1 tsp turmeric – for color and mild flavor.
- 1 tsp sweet paprika – just to add a bit of pep.
- Salt and freshly ground black pepper – adjust as you like.
- A small bunch of fresh coriander – finely chopped at the end for crunch and freshness.
How to prepare your Moroccan chicken tajine with olives and preserved lemon
Seriously, slow cooking is the key. Forget speed and prioritize time. The result? Meat that flakes, flavors that explode. Come on, let’s go, I’ll guide you.
- Heat the argan oil in your tajine dish, or if not available, a cast iron casserole, so you don’t lose the aromas.
- Sauté the sliced onions with the chopped garlic until translucent, do you smell that aroma already starting to grab you?
- Add the spices (ginger, turmeric, paprika) and mix well to awaken all those aromas.
- Place the chicken thighs in the tajine, brown them for a few minutes on each side — it’s that little touch of color that will give character.
- Add the olives and preserved lemon quarters, salt and pepper.
- Pour a very little water (or broth if you have it), just enough for a bit of juice, not too much though, the tajine should not be swimming.
- Cover and let simmer over low heat for about 45 minutes to 1 hour, checking only occasionally.
- Before serving, sprinkle with fresh coriander for that final little touch that changes everything.
Essential utensils to successfully make this tajine at home
I strongly recommend these few tools, they will really make your life easier. Well, after all, everyone has their style.
- A traditional earthenware tajine dish – if you find one, don’t let it go, it’s the soul of the dish.
- A cast iron casserole – perfect for slow cooking if you don’t have a tajine.
- A good knife and a sturdy cutting board.
- A wooden spoon – versatile, it goes with everything.
- A garlic press – not mandatory, but handy if you’re like me and always complain about smelling garlic everywhere afterward.
Honestly, I don’t always serve it with traditional couscous — sometimes just a good crusty bread for dipping. You adapt as you like, do whatever suits you.
This dish is also very good reheated; frankly, it gains in creaminess. I like to prepare it the day before, it simplifies my life the next day.
And finally, a little secret from my grandmother: an extra drizzle of argan oil just for serving, it gives a taste of paradise…
FAQ for a flawless chicken tajine with olives and preserved lemons
Can you use a whole chicken instead of thighs?
Yes, but thighs remain more tender and juicy after slow cooking. A whole chicken generally takes more time to fully absorb the flavors.
How to properly prepare preserved lemons?
It’s important to rinse them well to remove the salt and to remove the too bitter white pulp before adding them to the cooking.
Can this tajine be made without argan oil?
Absolutely, olive oil is a good substitute, even if it changes the taste a little, it’s still delicious.
How long should this tajine simmer?
I recommend between 45 minutes and 1 hour on low heat, so the meat is tender and all the aromas develop well.
What to serve with this dish?
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Traditionally, good couscous or Moroccan bread (khobz) goes very well. Otherwise, steamed rice or even sautéed potatoes can also work.
