Authentic Moroccan Chicken Tagine with Olives and Preserved Lemon
Discover the vibrant flavors of Morocco with this authentic chicken tagine, infused with the tanginess of preserved lemons and the richness of olives. This recipe captures the essence of a traditional Moroccan family dish that boasts aromatic spices, tender chicken, and a deliciously thick sauce. As you prepare this dish, you'll be transported to the bustling markets and fragrant kitchens of Morocco. Served warm and often accompanied by crispy fried potatoes, this tagine is perfect for gatherings and celebrations, making it a remarkable centerpiece for your dining table. Experience the unique taste of smen, a traditional spiced butter that elevates the flavors of the chicken and sauce. Enjoy with your favorite bread to soak up every last bit!
N/A
Servings
300
Calories
17
Ingredients
Ingredients
whole chicken
1 (cleaned and patted dry)
olive oil
1 tablespoon (for marinade)
smen
2 teaspoons (softened, divided)
garlic cloves
2 large (peeled and grated)
fresh parsley
2 tablespoons (finely chopped, divided)
turmeric
1/2 teaspoon (for marinade)
salt
1/4 teaspoon + 1/2 teaspoon (for marinade and sauce)
black pepper
1/4 teaspoon + 1/2 teaspoon (for marinade and sauce)
onions
2-3 (chopped)
canola oil
1 tablespoon
ginger
2 teaspoons
powdered saffron
1/4 teaspoon
preserved lemon rind
1/2 (rinsed and sliced)
green olives
1/2 cup (cracked and pitted)
preserved lemon flesh
1/2 (remove seeds)
butter
1 teaspoon
saffron
1 pinch
Instructions
1
Begin by preparing the marinade: poke small holes in the chicken using a skewer to allow the flavors to penetrate. In a bowl, combine olive oil, softened smen, grated garlic, chopped parsley, turmeric, salt, and black pepper. Mix well and then coat the chicken, ensuring both meat and skin are thoroughly covered. Cover the chicken and refrigerate for at least 6 hours, preferably overnight for deeper flavor.
2
Once the chicken has marinated, remove the flesh from a preserved lemon and set it aside for later use in the browning mixture.
3
In a large pressure cooker, place the marinated chicken. Add chopped onions, canola oil, ginger, additional turmeric, salt, black pepper, powdered saffron, leftover preserved lemon flesh, and half of the smen. Pour in enough water to reach halfway up the chicken. Seal the lid and cook on high heat until the cooker hisses, then reduce to medium heat and cook for 20 minutes.
4
After cooking, check the chicken for doneness by poking it with a fork—ensure no blood seeps out. Carefully remove the chicken and set it on a baking pan.
5
For the browning mixture, combine the remaining smen and fresh parsley with a pinch of saffron in a small bowl. Coat both sides of the chicken with this mixture.
6
Preheat your oven to 350°F (175°C). Roast the coated chicken in the oven until the skin is a deep golden brown, about 15-20 minutes.
7
While the chicken is roasting, simmer the sauce in the pressure cooker over medium heat for about 10 minutes until thickened to your liking. If desired, add a pinch of sugar to enhance the color of the sauce.
8
Finally, serve the beautifully browned chicken on a large platter. Pour the rich sauce over it, and if using, sprinkle the fried potatoes on top. Serve hot along with thick, crusty bread to enjoy every bit of the flavorful sauce.
Nutrition Information
17g
Fat
6.67g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is an Authentic Moroccan Chicken Tagine?
It is a traditional Moroccan family dish featuring tender chicken cooked with aromatic spices, preserved lemons, and olives, typically resulting in a thick, flavorful sauce.
What is smen and why is it used?
Smen is a traditional Moroccan spiced fermented butter that adds a unique, deep, and slightly pungent flavor to the chicken and sauce.
How long should I marinate the chicken?
The chicken should be marinated for at least 6 hours, though refrigerating it overnight is recommended for the best flavor penetration.
Why do I need to poke holes in the chicken before marinating?
Poking small holes in the chicken using a skewer allows the marinade's flavors to penetrate deep into the meat and skin.
How is the preserved lemon used in this recipe?
The lemon is divided: the flesh is used in the cooking liquid for the pressure cooker, while the rind is rinsed and sliced for garnishing or the final sauce.
What are the primary spices for the marinade?
The marinade uses a combination of garlic, parsley, turmeric, salt, and black pepper mixed with olive oil and smen.
How long does the chicken cook in the pressure cooker?
Once the pressure cooker reaches high heat and begins to hiss, the chicken is cooked on medium heat for 20 minutes.
How can I tell if the chicken is fully cooked?
Poke the chicken with a fork; it is done when the juices run clear and no blood seeps out.
What temperature should I use to roast the chicken in the oven?
Preheat your oven to 350°F (175°C) to roast the chicken after the pressure cooking phase.
How long does the chicken need to roast for the golden brown skin?
The chicken should roast for approximately 15-20 minutes until the skin reaches a deep golden brown color.
What is in the browning mixture used before roasting?
The browning mixture consists of softened smen, fresh parsley, and a pinch of saffron.
How do I thicken the tagine sauce?
Simmer the sauce in the pressure cooker over medium heat for about 10 minutes after removing the chicken until it reaches your desired thickness.
Can I add sugar to the sauce?
Yes, adding a pinch of sugar while simmering can help enhance the color and richness of the sauce.
What kind of olives are best for this recipe?
The recipe calls for 1/2 cup of cracked and pitted green olives.
What are the suggested side dishes?
This dish is traditionally served with crispy fried potatoes on top and crusty bread to soak up the sauce.
How many calories are in this Moroccan Chicken Tagine?
This recipe contains approximately 300 calories per serving.
What is the protein content of this dish?
The dish provides 25g of protein per serving.
How much fat and carbohydrates are in the meal?
It contains 17g of fat and approximately 6.67g of carbohydrates.
What type of saffron is used?
The recipe uses both powdered saffron in the sauce and a pinch of saffron threads in the browning mixture.
How many onions are required?
You will need 2 to 3 chopped onions for the base of the sauce.
Is there a specific way to prepare the chicken?
Use one whole chicken that has been cleaned and patted dry before applying the marinade.
What oils are used in this recipe?
Olive oil is used for the marinade, while canola oil is used for the cooking liquid in the pressure cooker.
Can I substitute the smen?
While smen provides the most authentic flavor, you could use regular unsalted butter or ghee as a substitute, though the taste will differ.
What equipment is necessary for this recipe?
You will need a skewer, a pressure cooker, a baking pan, and an oven.
Do I need to rinse the preserved lemon?
The preserved lemon rind should be rinsed and sliced before use to control the saltiness.
Is this a good dish for celebrations?
Yes, Moroccan tagines are classic centerpieces for gatherings and family celebrations.
What kind of ginger is used?
The recipe calls for 2 teaspoons of ginger to be added to the sauce.
How do you serve the final dish?
Place the browned chicken on a large platter, pour the thickened sauce over it, and sprinkle with fried potatoes if desired.
Can I use chicken parts instead of a whole chicken?
Yes, while the recipe specifies a whole chicken, you can use chicken pieces, though cooking times may vary slightly.
What makes this tagine 'authentic'?
The use of specific Moroccan staples like smen, preserved lemons, saffron, and the traditional slow-simmered onion-based sauce defines its authenticity.