Moroccan Chicken Tagine
Moroccan chicken tagine is known for its bright, fragrant sauce and the balance of rich, mellow onions with subtle notes of preserved lemon and briny olive
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Mixing bowl
- Spatula
- Refrigerator
- Pot
- Skillet
- Stove
- Tongs
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Citrus press
Ingredients
- 2 tbsp olive oil
- 1 lemon juiced
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 4 chicken legs
- 4 tbsp olive oil
- 4 large onions sliced
- 20g coriander leaves and tender stems finely chopped, plus extra to serve
- 4 garlic cloves minced or pressed
- small pinch of saffron threads (optional)
- 150ml chicken stock
- 2 small preserved lemons flesh and rind finely chopped
- 120g red pitted olives such as Kalamata
- crusty bread or couscous to serve
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