Chicken and Olive Tagine

Chicken and Olive Tagine is a traditional North African dish that is very popular in Morocco. Here’s how you can prepare an Italian version of this delicious dish:

Ingredients

• 4 chicken thighs
• 2 onions
• 2 cloves of garlic
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of turmeric
• 1 preserved lemon (or the zest of 1 untreated lemon)
• A handful of pitted green olives
• Salt and pepper to taste
• 1 glass of chicken or vegetable broth
• Fresh coriander leaves or parsley for garnish

Preparation

1. Start by heating the olive oil in a tagine or a suitable casserole dish. If you do not have a tagine, you can use a casserole dish with a lid.

2. Chop the onions and garlic, and sauté them until they become translucent. Add the chicken and brown it on all sides until slightly golden.

3. Add the spices: paprika, cumin, coriander, ginger, and turmeric, toasting them for a minute so they release their aromas.

4. Add the preserved lemon cut into pieces or lemon zest, the olives, salt and pepper, then pour in the glass of broth.

5. Cover the tagine or casserole dish and let it cook over low heat for about 40 minutes or until the chicken is cooked and pulls away easily from the bone.

6. Serve the chicken with some of the cooking sauce and olives, garnishing with fresh coriander or parsley to taste.

Did you know?

The Tagine refers to both the traditional North African terracotta cooking dish with a conical lid and the type of dish cooked within it. The very name derives from the eponymous dish that allows for slow cooking and better heat distribution, keeping the food soft and juicy.

Bon appétit!