Main
Chicken tagine with olives and lemon (Morocco)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Chicken — to buy4 thighs
- Lemon — to buy1
- Olives — to buy100 g
- Onion — to buy1
- Ginger — to buy1 piece
- Cumin — to buy1 tsp
- Garlic — to buy2 gousses
- Olive oil — to buy2 c. à s.
- Fresh cilantro — to buy1 bouquet
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
Preparation
Heat the olive oil in a pot or tagine, and brown the chicken pieces for 5 minutes per side over high heat, until the skin is nicely coloured.
Add the sliced onion, crushed garlic and ginger, cook for 2 minutes until fragrant.
Add the cumin, season with salt and pepper, then pour in a little water (about a glass) without drowning the chicken — a tagine cooks by gentle steaming, not in a broth.
Add the lemon cut into wedges, cover and simmer over low heat for 35-40 minutes, turning the pieces halfway through, until the chicken is very tender and comes off the bone easily.
Add the olives 5 minutes before the end of cooking, so they warm through without turning too soft.
Sprinkle with chopped fresh cilantro and serve with couscous or bread to mop up the sauce.