Some of our Lingo Tours travelers enjoyed a private cooking class at the famous cooking school La Maison Arabe in Marrakech and made this mouth-watering chicken tagine recipe.
Chicken Tagine with Preserved Lemon and Olives from La Maison Arabe
– 3 – 4 Pieces of Chicken legs or thighs
– 2 Tablespoons Olive Oil
– 1/2 Red Onion – Finely Diced
– 2 Cloves Garlic – Finely Diced
– 1/2 Teaspoon Ginger Powder
– 1 Teaspoon Turmeric
– 1 Teaspoon Cumin
– 1/2 Teaspoon Black Pepper
– Pinch Saffron, optional
– 1/2 Preserved Lemon
– 2 Cups Chicken Stock
– 1 Teaspoon Butter or Ghee
– 10 Green Olives
– 1 Tablespoon Cilantro – Chopped
– 1 Tablespoon Parsley – Chopped
– 2 Cups Cold Water – Divided
- Cut the preserved lemon in half and separate the flesh from the peel. Set the peel aside and finely chop the preserved lemon pulp.
- Place the chopped lemon pulp in a casserole. Add the olive oil, butter, garlic, parsley, cilantro, all of the spices, and a cup of cold water. Mix well.
- Add the chicken pieces to the tagine and pierce them with a sharp knife so that they absorb all of the spices. Mix all of the ingredients until the chicken pieces are well coated with the marinade.
- Add the finely chopped onion to the tagine. Mix well.
- On low heat, sear the chicken pieces for 15 minutes. The tagine lid should be on to keep the moisture in. Turn each piece of chicken over and add a bit more water if necessary.
- After 15 minutes, add 1 cup of cold water, Increase the heat to medium, cover the tagine, and bring the cooking juices to a boil. Cook covered for 30 minutes or until the chicken is done. Add water if necessary from time to time.
- Once chicken is done, taste sauce and adjust seasoning.
- Add the lemon peel and olives to the tagine. Continue cooking, uncovered for a few minutes, until the sauce slightly thickens.
Enjoy your meal! Please share your photos of your tagine on Instagram and do not forget to tag Lingo Tours in it.
