Recipe by Member #610488
This tagine comes from a recipe in my grandmother's recipe box. The clipping says that it comes from a restaurant in the fishing port of Essaouira, Morocco. I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare.
Top Review by Leggy Peggy
I look forward to trying more recipes from your grandmother. I made two changes she might never have dreamt of. I cut both the oil and salt in half and there was no compromise on flavour. My photo was taken before the preserved lemon and olives (I used kalamata) were added.
- 3 lbs chicken (legs and thighs)
- 4 large onions, minced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup olive oil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon harissa
- 1⁄2 teaspoon cinnamon
- 1 teaspoon turmeric
- 1⁄2 teaspoon paprika
- 1⁄2 cup lemon juice
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 preserved lemon
- 1 (8 ounce) can olives, minced (black or green)
Directions See How It's Made
- In a large tagine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, olive oil, parsley, cilantro, harissa, cinnamon, turmeric, paprika and lemon juice.
- Add the chicken and toss until all pieces are coated.
- Cover and let marinate in the refrigerator at least 2 hours or overnight.
- When ready to cook, pour the water into the tagine or pot. Add the salt and pepper.
- Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.
- While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.
- Add the olive mixture to the chicken 5 minutes before serving. Serve hot.