Save It
Saved
A few years ago, I purchased a tagine, an earthenware cooking and serving pot common in North Africa, with which to experiment.
Have you ever tried cooking with a tagine? Or another type of clay pot?
There’s something special about cooking with clay. The heating is more even than what you would get in a regular skillet, and the liquid that gets released from the food while it cooks bastes the food keeping it moist.
A tagine used on a stove-top gives you that wonderful slow, even cooking that you would normally get from an oven-braise. The conical top returns moisture to the food below, and when the dish is done, you can serve it right in the pot.
My first foray into cooking with the tagine was with this Moroccan chicken dish which turned out beautifully—succulent, tender, and full of flavor.
I pulled the recipe together from various sources including the New York Times, The New Basics Cookbook, and recipes by Le Souk Ceramique, the maker of my tagine.
Preserved lemon is traditionally called for in this dish (very easy to make, by the way, all you need are lemons, salt, and time), and in my opinion, worth making just for this dish. But if you don’t have any, you can easily use thin slices of regular lemon.
Also, you don’t absolutely need to use a tagine to make this dish; just use a large, shallow, thick-bottomed, covered skillet.
Moroccan Chicken with Lemon and Olives Recipe
This recipe shines with preserved lemons. If you don't have access to any, you can use thin slices of regular or Meyer lemon, and you'll likely need to add quite a bit of salt to the dish at the end.
If you use a tagine, you will likely need to soak it in water over-night before subjecting it to the heat of the stove. Doing so will help keep the tagine from cracking.
Ingredients
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
- Salt
- 3 cloves garlic, minced
- 1 onion, chopped
- The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
- 1 cup green olives, pitted
- 1/2 cup raisins
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
Method
1 Marinate chicken in spice rub: Combine all the spices—paprika, cumin, ginger, turmeric, cinnamon, black pepper—in a large bowl.
Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 Brown chicken pieces in tagine or skillet: If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser
If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the olive oil in the skillet on medium high heat.
In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned.
3 Add garlic and onions, cover and cook: Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.
4 Add lemon, olives, raisins, water, then cover and simmer: Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water.
Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
5 Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous, rice, or rice pilaf.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Moroccan Chicken with Lemon and Olives
I love this recipe so much and have made it about 8 times already. It was a search for a great chicken dish to use my brand new Emille Henri Tagine that brought me to discover this website.
I use a large regular lemon sliced thinly. Words cannot describe how delicious the lemon turns out combined with the olives and plump raisins and perfect chicken. Try it!
I had to make it yesterday without paprika and it was still great!
xxxxxyyyyy
This was a delicious. I did not have thighs so I used chicken breasts. Next time I use the thighs. I had to use a skillet with a lid and I used regular lemons. Still a great dish.
xxxxxyyyyy
This has become my signature dish! The family begs for it:)
xxxxxyyyyy
Great! I’m so glad you like it.
I’m Moroccan. I use this basic recipe but I add a can of Rotel tomatoes. It makes it juicier. I also frequently cut up a yam and add it. For Shabbat, I put clean eggs on top as you would for a chamin (cholent). You can also make this recipe using fish instead of chicken. Use a firm fish. I use tilapia.
xxxxxyyyyy
I “fell in luv” with Mediterranean cooking when traveling thoughout Spain, Portugal, and Morocco. Later, when placed on a lo-sodium diet, I learned to appreciate the spices associated with Mediterranean cuisine which does not rely on salt and MSG. However, I found the clay based tagine too “cumbersome/labor intensive” to use. I, fortunately, discovered that LeCresuet (sp?) and Emile Henry cookware manufacture tagines that can be placed directly on a cooktop. The cooking process is similar (with what I call the funnel top) and the ease of the cookware use outweighs the care clay cookware requires.