Preserved lemon and cracked green olives are two of the principal ingredients of traditional Moroccan cooking. You can buy the olives at Middle Eastern and North African stores and some gourmet shops. The tagine can be made with chicken pieces or a whole chicken. Serve with couscous and salad or vegetables such as steamed carrots tossed with spices and mint.

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Name: Chicken tagine with preserved lemon
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Moroccan
Ingredients: 8-10 chicken thighs or 4 whole legs; 1 tbsp olive oil with a pat of butter; 2 preeserved lemons cut into strips; 6 oz cracked green olives; 1-2 tsp dried thyme or oregano; For the marinade; 1 onion grated; 3 garlic cloves crushed; 1 1-inch piece fresh ginger peeled and grated; 1 small bunch cilantro finely chopped; 1 pinch saffron threads; 1 lemon juice of one lemon; 1 tsp coarse sea salt; 3-4 tbsp olive oil; sea salt and freshly ground black pepper

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INGREDIENTS

8-10 chicken thighs or 4 whole legs
1 tbsp olive oil with a pat of butter
2 preeserved lemons ; cut into strips
6 oz cracked green olives
1-2 tsp dried thyme or oregano
For the marinade
1 onion ; grated
3 garlic cloves ; crushed
1 1-inch piece fresh ginger ; peeled and grated
1 small bunch cilantro ; finely chopped
1 pinch saffron threads
1 lemon juice of one lemon
1 tsp coarse sea salt
3-4 tbsp olive oil
sea salt and freshly ground black pepper

Servings

INSTRUCTIONS

In a bowl, mix together all the ingredients for the marinade. Put the chicken thighs or legs ina shallow dish and coat them in the marinade, rubbing it into the skin. Cover and chill in the refrigerator for 1-23 hours.

Heat the olive oil with the butter in a tagine. Remove the chicken pieces from the marinade and brown them in the oil. Pour over the marinade that is left in the dish and add enough water to come halfway up the sides of the chicken pieces. Bring the water to a boil, reduce the heat, cover with a lid, and simmer for about 45 minutes, turning the chicken from time to time.

Add the preserved lemon, olives, and half the thyme to the tagine. Cover again and simmer for a further 15-20 minutes. Check the seasoning and sprinkle the rest of the thyme over the top. Serve immediately from the tagine.

NOTES

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Chicken tagine with preserved lemon

8-10  chicken thighs or 4 whole legs 
1 tbsp olive oil with a pat of butter 
2  preeserved lemons cut into strips
6 oz cracked green olives 
1-2 tsp dried thyme or oregano 
  For the marinade 
1  onion grated
3  garlic cloves crushed
1 1-inch piece fresh ginger peeled and grated
1 small bunch cilantro finely chopped
1 pinch saffron threads 
1  lemon juice of one lemon 
1 tsp coarse sea salt 
3-4 tbsp olive oil 
  sea salt and freshly ground black pepper

In a bowl, mix together all the ingredients for the marinade.  Put the chicken thighs or legs ina  shallow dish and coat them in the marinade, rubbing it into the skin.  Cover and chill in the refrigerator for 1-23 hours.

Heat the olive oil with the butter in a tagine.  Remove the chicken pieces from the marinade and brown them in the oil.  Pour over the marinade that is left in the dish and add enough water to come halfway up the sides of the chicken pieces.  Bring the water to a boil, reduce the heat, cover with a lid, and simmer for about 45 minutes, turning the chicken from time to time.

Add the preserved lemon, olives, and half the thyme to the tagine.  Cover again and simmer for a further 15-20 minutes.  Check the seasoning and sprinkle the rest of the thyme over the top.  Serve immediately from the tagine.

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Nutrition

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Serving Size: 1 Serving (298g)
Recipe Makes: 1 Servings

Calories: 59
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2486.9mg		86 %
Potassium 207.8mg		5 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 11.6g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 59

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