Photograph of the finished Chicken tagine with olives and preserved lemon

Middle East · Tagine gà ô liu chanh muối

Chicken tagine with olives and preserved lemon

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.9 lb
  • Photograph of Green olives Green olives 3.5 oz
  • Photograph of Salted lemons Salted lemons 1
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the chicken thighs with turmeric powder, ginger, crushed garlic, saffron pistils steeped in warm water, and olive oil for 30 minutes.
  2. 2 Arrange sliced onions at the bottom of the tagine pot, place the chicken on top, and pour all of the marinade over it.
  3. 3 Add just enough water to cover the ingredients, then cover and simmer over low heat for 35 minutes.
  4. 4 Add the potato wedges and simmer for another 20 minutes until the potatoes are tender and the sauce has thickened.
  5. 5 Add the green olives and shredded pickled lemon zest, simmer for 5 minutes, then sprinkle with parsley and turn off the heat.

With an appliance

  • Pressure cooker 1 hr

    Replace step 3: simmer the chicken under high pressure for 10 minutes, then quickly release the pressure; in step 4, continue cooking the potatoes with the lid open for 15 minutes, then add the olives and lime/salt mixture to prevent them from becoming mushy.

Start cooking