Chicken Tagine with Preserved Lemons and Olives

Tender chicken that falls off the bone, coated in a short, velvety golden sauce. The sharp acidity of the preserved lemon cuts through the richness of the chicken for a bold balance.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 585
• Protein: 35 g
• Carbs: 12 g
• Fat: 48 g

Ingredients

• 4 piece Chicken leg ( cut in half )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( minced )
• 100 g Green olive ( pitted )
• 3 tbsp Extra virgin olive oil
• 1 tsp Ginger ground
• 1 tsp Turmeric powder
• 1 pinch Saffron
• 0.5 piece Coriander ( chopped bunch )
• 0.5 piece Flat-leaf parsley ( chopped bunch )
• 250 ml Mineral water
• 2 piece Preserved lemon ( cut into quarters and seeded )

Instructions

1. Marinate the chicken

   In a dish, mix olive oil, ginger, turmeric, pepper, and saffron. Rub the chicken pieces to coat them thoroughly with this intense yellow marinade.

2. Sear the meat

   Heat the tagine or a heavy-bottomed pan. Brown the chicken on all sides until the skin is well-colored and releases its fat.

3. Start simmering

   Add sliced onions and pressed garlic. Let them sweat without burning. Pour mineral water halfway up the chicken. Cover and simmer over low heat: steam must circulate to keep the meat juicy.

4. Reduce and bind

   Add olives and preserved lemon wedges. Remove the lid and increase the heat. The sauce must reduce until it becomes syrupy and coats the spoon.

Chef's tips

• Only use the peel of the preserved lemon if you want a less bitter sauce.
• The sauce is ready when the oil slightly separates from the juice: this is the sign of a perfect reduction.

Storage

Keep for up to 3 days in the fridge. Reheat gently covered with a splash of water to loosen the sauce.