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Prep 10 mins
Cook 1 hr 45 mins
This is a simpler version of my recipe Traditional Moroccan Chicken. Peeled potato wedges can be added during step 3 when the chicken is turned over.
- 3 large boneless skinless chicken breasts, cut in half
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 1⁄2 cups warm water
- 1 teaspoon ginger
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon powdered saffron
- 1⁄2 teaspoon smen
- 1⁄2 preserved lemon, rinsed (rind only, sliced)
- 1⁄3 cup green olives, cracked & pitted
- Heat the oil in a large tagine over medium-low heat. Add the onion & parsley then cook for 5 minutes.
- Pour in the water then add all the spices, smen, lemon, & olives. Salt & pepper the chicken then add to the tagine.
- Cover with a lid, cook for 1 hour. Uncover, turn the chicken over then continue to cook (covered) for 45 minutes.
This dish was a hit for us. 6 stars. I used chicken tenders added in just a bit of butter and flour and sauted with the spices before adding the water. I made everything in a dutch oven and probably more thand doubled the seasonings as I just mentally measure and it was a beautiful sauce. I aslo added the whole preserved lemon chopped up and added fresh garlic,chickpeas and potato to make it a one dish meal. Thanks this recipe goes into my favs. Made for Ramadan Tag 09.
WoW!!! I was so impressed at how good and authentic this tasted. I did use fresh ginger and fresh garlic. I didn't have lemon preserves so i used the juice of half a lemon and some lemon zest. This really was a spectacular dish. Even my two year old loved it. Thank you for posting such a wonderful recipe. I really really loved this one. Will be making again and again.
Whoopie! This is fabulous! I successfully made this in a Dutch oven as I don't have a tagine. Everybody loved it! I did cook it only 1 hour on medium low. Excellent flavor!! I meant to take a photo because it's a beautiful dish but I remembered too late. :o Made for NA*ME Tag - thank you, Nasseh!