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Moroccan Chicken Tagine with Olives and Lemons is not just a meal; it’s an invitation to experience the rich tapestry of Moroccan culture and culinary artistry. This iconic dish beautifully encapsulates the essence of Moroccan cooking, where vibrant flavors and aromatic spices come together in a comforting and satisfying way. With tender chicken, briny olives, and zesty lemons, each bite transports you to the bustling markets of Marrakech and the sun-soaked landscapes of the Moroccan countryside.

Chicken Tagine Recipe with Olives and Lemons

Discover the rich flavors of Moroccan cuisine with this Moroccan Chicken Tagine featuring olives and lemons. This iconic dish combines tender chicken, aromatic spices, and a medley of ingredients cooked to perfection in a traditional tagine pot. Perfect for family gatherings or cozy dinners, it offers a delightful culinary experience that transports you straight to Morocco. Enjoy the warmth of this comforting meal. #MoroccanCuisine #ChickenTagine #FoodieAdventures #ComfortFood #HealthyEating #CookingAtHome #CulinaryJourney #Spices #HomeCooking
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 large onion, thinly sliced

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon cinnamon

1 teaspoon turmeric

1 cup chicken broth

1/2 cup green olives, pitted and halved

1 lemon, zested and juiced

1 preserved lemon, rinsed and cut into wedges

1/4 cup fresh cilantro, chopped

Salt and pepper, to taste

Instructions
 

Heat the Oil: In a large tagine pot or a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat.

    Brown the Chicken: Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and sear until golden brown, about 5-7 minutes per side. Once browned, remove the chicken and set it aside.

      Sauté Aromatics: In the same pot, add the sliced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, ground ginger, cumin, coriander, cinnamon, and turmeric, cooking for another minute until fragrant.

        Add Broth: Pour in the chicken broth, scraping any brown bits from the bottom of the pot. Add the lemon zest, lemon juice, and preserved lemon wedges. Stir to combine.

          Return Chicken to Pot: Place the browned chicken thighs back into the pot, skin side up. Make sure they are submerged in the liquid. Bring to a simmer.

            Cook Slowly: Cover the tagine with a lid (or if using a Dutch oven, with foil and then the lid) and reduce heat to low. Cook for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.

              Add Olives: In the last 10 minutes of cooking, add the green olives to the pot, stirring gently to combine.

                Garnish and Serve: Once the chicken is tender, remove from heat and stir in the chopped cilantro. Serve hot with crusty bread, couscous, or rice to soak up the flavorful sauce.

                  Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 4 servings