Non-Traditional Moroccan Chicken Tagine | Live Well with Malak
Non-Traditional Moroccan Chicken Tagine
20 mins prepServes 4
I made this non traditional Moroccan chicken for my Moroccan in laws and they approved 😁 I know it’s not the traditional way of making tagine but i was craving it and decided to experiment. My @caraway_home pan made this dish come together so nicely! I hope you guys try this out and enjoy it as much as we did! Thank you @cookingwith_maha for the inspo. I adopted the recipe from her page 💜
Start by blooming the saffron: Add a pinch of saffron to water and allow it to bloom for about 7-10 minutes. Once bloomed, add 2 tablespoons of that saffron water to the chicken, followed by all the ingredients for the marinade (1/4 cup olive oil, 1/3 cup chopped parsley, 1/3 cup chopped cilantro, 1 tablespoon harissa (optional), 3 chopped preserved lemons (peel removed first), 1 tablespoon pressed garlic, 1 tablespoon grated ginger, 2 teaspoons turmeric, 2 teaspoons salt, 1 teaspoon pepper).
Allow the chicken to marinate for at least 2 hours or overnight for best results.
To a large pan, Dutch oven, or cast iron (make sure you have a lid), add 1 tablespoon olive oil, 1/2 diced onion, and 3-4 pressed garlic cloves. Sauté until golden and fragrant on medium-high heat. Add the marinated chicken and all the remaining marinade to the pan. Add 2 cups of chicken or veggie stock and allow it to come to a boil. Once the liquid starts to simmer, reduce the heat and cook the chicken on low heat. It took about 45 minutes for the chicken to cook through.
Once the chicken is cooked, remove it from the pan. Then add 1 lb peeled baby potatoes, 1 cup pitted green olives, 1/3 cup lemon juice, and the reserved preserved lemon peel. Allow to cook on medium-low heat until the potatoes are fork tender (about 15-20 minutes).
Once the potatoes are cooked, add the chicken back in. Garnish with 2 tablespoons of parsley and enjoy with salad and crusty bread.
