A classic Moroccan dish that enchants the palate with its delicate and balanced flavors. Tender chicken absorbs the subtle aromas of preserved lemons and spices, creating an incomparable taste harmony. This exotic and refined dish is savored with family around the table, accompanied by fluffy couscous and a generous sauce.
⏱️90 min
📊Medium
👥4 servings
🍽️Main
familyfestivebudget-friendly
Ingredients
1.2 kgfree-range chicken
3 piècespreserved lemons
3 piècesyellow onions
4 goussesgarlic
200 gpitted green olives
5 cuillères à soupeextra virgin olive oil
15 gfresh grated ginger
1 cuillère à caféturmeric powder
1 cuillère à cafésweet paprika
30 gfresh cilantro
400 mlwater or chicken stock
à volontésalt and pepper
Instructions
1PREPARE THE PRESERVED LEMONS: Gently rinse your three preserved lemons under cold water to remove excess salt. Cut them into quarters, keeping the tender pulp intact. This step is crucial for controlling the salinity of your tajine. Reserve the lemons in a bowl.
2PREPARE THE CHICKEN: Cut your free-range chicken into regular pieces (thighs, breasts cut in half, wings) of approximately 100 to 150 grams each. Pat the pieces dry with paper towels so they are completely dry, which will facilitate browning. Salt and pepper generously each piece on all sides about 10 minutes before cooking.
3MAKE THE AROMATIC SAUCE: Peel and thinly slice your three onions into half-moons of approximately 3 millimeters. Trim and roughly chop your four garlic cloves. In a bowl, mix the fresh grated ginger, turmeric, sweet paprika, chopped fresh cilantro, and a pinch of salt and pepper. This aromatic base will be the savory heart of your tajine.
4SEAR THE CHICKEN: Heat the extra virgin olive oil in a tajine or Dutch oven over medium-high heat (approximately 180°C). Arrange the chicken pieces in a single layer and let them brown for 4 to 5 minutes on each side until achieving a nice golden crust. Do not turn them constantly: allow time for the skin to caramelize. Temporarily remove the pieces and reserve them on a plate.
5BUILD THE COMPOSITION IN LAYERS: In the same vessel with the remaining cooking fat, add the chopped garlic and sliced onions. Sauté them gently for 3 minutes, stirring delicately until they become translucent but without excessive browning. Then pour the spice and ginger mixture, stir vigorously for one minute to "bloom" the spices and release all their intense aromas.
6ASSEMBLE AND SIMMER: Return the seasoned chicken to the tajine, distribute the pitted green olives and pieces of preserved lemons around the chicken pieces. Pour the hot stock or water (which should cover the ingredients halfway). Bring to a boil for one minute, then lower the heat to low temperature (approximately 150-160°C) and cover with the typical tajine lid or a tight-fitting lid.
7LET SIMMER COVERED: Let the tajine cook on low, steady heat for 50 to 60 minutes. The chicken must be very tender, the meat detaching easily from the bone when pierced with a fork. The sauce should reduce slightly and become creamy. You can lift the lid around the 40-minute mark to check that cooking is progressing evenly and gently stir the contents.
8CHECK DONENESS AND FINALIZE: Verify that the chicken is cooked through by piercing the thickest part with a skewer: the juices should run clear or very slightly tinted. Adjust the seasoning with salt and pepper to your personal taste. If you find the sauce too liquid, remove the lid and let it reduce for 5 to 10 minutes uncovered over medium heat.
9SERVING AND PRESENTATION: Generously pour your tajine into a deep serving dish. Arrange the chicken pieces in the center, the preserved lemons on top, and pour all the creamy sauce. Sprinkle with roughly chopped fresh cilantro and decorate with a few olives for color. Serve immediately, very hot, accompanied by fluffy couscous or white rice.