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Moroccan cuisine is a vibrant tapestry woven from a diverse array of flavors, textures, and aromas. With its roots steeped in centuries of trade and cultural exchange, it offers a culinary experience that is as rich as its history. One of the most beloved dishes that exemplifies the essence of Moroccan cooking is the Moroccan Chicken Tagine with Olives and Preserved Lemons. This dish not only showcases the delectable fusion of spices and fresh ingredients but also reflects the communal spirit of Moroccan dining, where meals are often shared among family and friends.

Chicken Tagine Recipe with Olives and Lemons

Discover the rich and aromatic flavors of Moroccan cuisine with this delightful Chicken Tagine recipe. Tender chicken thighs simmered with spices like ginger, cumin, and turmeric create a savory dish, enhanced by the tangy addition of preserved lemons and briny olives. Perfect for family dinners, this one-pot meal pairs beautifully with fluffy couscous or crusty bread. Impress your guests and enjoy a taste of Morocco right at home!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

1 large onion, finely chopped

4 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

2 large preserved lemons, quartered (or the zest of 2 fresh lemons and the juice)

1 cup green olives, pitted (Kalamata or Castelvetrano work well)

1 cup chicken broth

Fresh cilantro or parsley for garnish

Optional: 1 cup chickpeas (cooked)

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.

    Sear the Chicken: In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown and crispy, about 5-7 minutes. Flip and brown the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.

      Sauté the Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

        Spice It Up: Add the ground ginger, cumin, cinnamon, turmeric, and cayenne pepper to the onions. Stir well to coat the onions in the spices and cook for an additional minute.

          Combine Ingredients: Return the chicken to the pot, along with any juices that may have accumulated. Add the quartered preserved lemons, green olives, and chicken broth. If using, add the cooked chickpeas at this stage.

            Simmer the Tagine: Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Let it cook for about 40-45 minutes, or until the chicken is cooked through and tender, and the sauce has thickened. If the sauce gets too thick, you can add a little more broth or water as necessary.

              Final Touches: Once cooked, taste and adjust seasoning if needed. You can also squeeze fresh lemon juice for extra brightness.

                Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro or parsley. Serve hot with fluffy couscous or crusty bread to soak up the delicious sauce.

                  Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 4 servings