Chicken Tagine with Olives

Recipe No.: A-33

Arab100 minServes 5

Tagine is a Maghrebi stew named for the earthenware pot with a conical lid in which it is cooked; the word 'tajin' derives from an ancient Greek word for a frying pan. Chicken tagine with olives and preserved lemon (often called djaj mqualli) is one of the best-known dishes of Morocco, and the cone-lidded tagine pot is said to have originated in Tafraout, Morocco.

Ingredients for Chicken Tagine with Olives

• For the chicken
• 1.5 kgbone-in chicken thighs and drumsticks (or a cut-up chicken)
• 2onions (1 grated and 1 sliced)
• 4garlic cloves, crushed
• 1 tspginger, 1 tsp turmeric, ½ tsp black pepper and a pinch of saffron
• 1 tspsalt and ¼ cup olive oil
• For the tagine
• 1preserved lemon, rind only, cut in strips
• 150 ggreen olives, pitted or whole, rinsed and soaked 10 minutes
• ½ cupchopped coriander and parsley, plus a few sprigs tied together
• 1 cupwater and juice of ½ fresh lemon

Method

1. Mix the grated onion, garlic, spices, salt, saffron and olive oil and rub into the chicken; leave an hour in the fridge (or longer).
2. Spread the sliced onion in the bottom of a tagine or wide heavy pot, set the chicken on top with the tied herb bundle.
3. Add the water, bring to a simmer over medium heat, then cover and cook gently for 40 to 45 minutes until the chicken is cooked, turning once halfway.
4. Add the olives, preserved lemon strips, chopped herbs and lemon juice and cook uncovered 10 to 15 minutes until the sauce reduces and turns glossy.
5. Remove the herb bundle and adjust salt. Serve hot with bread, couscous or rice.

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