Moroccan Chicken Tagine: a Recipe from the Maghreb

Moroccan Chicken Tagine: a Recipe from the Maghreb

Tagine is both a dish and the pot it is cooked in: the conical lid creates a condensation cycle that slowly braises meat in its own juices. Chicken with olives, preserved lemon and ras el hanout spices is a Moroccan classic.

History of the dish

Tagine has been cooked in North Africa for thousands of years. The word is of Berber origin. Each region of Morocco has its variations: Fes is famous for chicken tagines, Marrakesh for lamb with prunes.

Key ingredients

Chicken (bone-in pieces), preserved lemons, green olives, onion, garlic, ginger, turmeric, cumin, paprika, saffron, coriander, parsley, olive oil.

How to cook at home

Preserved lemon is the soul of the dish: do not substitute fresh. It is made from lemons, salt and lemon juice (2–4 weeks maturation). Cook the tagine over very low heat for 1.5 hours — do not rush.