Salt Roads Recipe
Tagine Djaj
Chicken Tagine
Morocco
Servings
4
Prep
20 mins
Cook
1 hr 15 mins
Total
1 hr 35 mins
Ingredients
1 whole chicken, cut into pieces
1 large onion, finely sliced
3 cloves garlic, minced
1 tsp ground ginger
½ tsp turmeric
½ tsp black pepper
Salt, to taste
3 tbsp olive oil
250 ml water or light stock
1 preserved lemon, flesh removed and rind sliced
100 g green olives
Fresh coriander or parsley, chopped
Steps
Combine the chicken with the onion, garlic, spices, salt, and olive oil and mix well.
Place everything into a tagine or heavy pot and add the water or stock.
Cover and cook gently over low heat for 45–50 minutes, turning the chicken once or twice.
Add the preserved lemon and olives and continue cooking for 15–20 minutes, until the sauce has reduced and the chicken is very tender.
Adjust seasoning and remove from heat.
Finish with chopped herbs before serving.
Serve hot with Moroccan bread, used to scoop the chicken and sauce directly from the tagine.