Chicken tagine with pickled lemon is one of the most representative dishes of Moroccan cuisine. The combination of warm spices such as cumin and coriander with the acidity of pickled lemon and the soft bitterness of olives creates a unique symphony of flavors.
Moroccan
Chicken tagine with pickled lemon and olives
Moroccan chicken tagine with pickled lemon, green olives and aromatic spices. Authentic, healthy and flavorful recipe.
- Morocco
- MAIN COURSES
- Light
- High protein
- Low sugar
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 42 g
- Fiber 2 g
- Carbohydrates 9 g
- Fat 18 g
- Sodium 680 mg
Story behind the dish
Preparation
Chicken tagine with pickled lemon and olives is a Moroccan preparation with medium difficulty. Reserve about 75 minutes in total (20 for mise en place and preparation, 55 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chicken of 1.4 kg, chopped.
- Have ready: 1 pickled lemon (or 2 if they are small).
- Have ready: 150 g pitted green olives.
- Have ready: 2 large julienned onions.
- Have ready: 3 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix spices with garlic and 1 tablespoon oil; spread the…
Mix spices with garlic and 1 tablespoon oil; Spread the chicken and marinate for 30 minutes (or overnight in the refrigerator). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In a large casserole or tagine
In a large casserole or tagine, heat the remaining oil and brown the chicken on all sides. Booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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in the same oil
In the same oil, sauté the onion over medium-low heat for 15 minutes until caramelized. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Return the chicken to the pot
Return the chicken to the pot, add the broth and bring to a boil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Lower the fire
Lower the heat, cover and cook for 35 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the pickled lemon cut into strips and the olives; kitchen 10…
Add the pickled lemon cut into strips and the olives; cook 10 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust the salt (the pickled lemon is already salty)
Adjust the salt (the pickled lemon is already salty). Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve with fresh chopped cilantro and whole grain couscous or whole grain pita bread.
Serve with fresh chopped cilantro and whole wheat couscous or whole grain pita bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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