Moroccan Chicken Tagine: Pro Recipe with Candied Lemon

El tagine It is both the name of the earthenware casserole dish with a conical lid and the dish cooked in it, a jewel of Moroccan gastronomy that has perfected the art of slow cooking over centuries. The conical lid is designed to condense the steam and return it to the food, creating a humid environment where the meats fall apart and the flavors concentrate in a rich and aromatic sauce.

Chicken tagine with preserved lemon and olives is the most iconic dish of Marrakech. The contrast between the tender chicken, the fermented tangy lemon, and the olive oil creates a unique complexity of flavors. In this AI Chef Pro recipe, we'll teach you the authentic technique, including how to make homemade preserved lemons if you can't find them.

General Information

• Preparation time: 30 minutes
• Cooking time: 1.5-2 horas
• Rations: 4-6 people
• Difficulty: Media

Ingredients

For the Chicken:

• 1 whole chicken weighing 1.5kg, cut into 8 pieces
• 2 onions, thickly sliced
• 4 garlic cloves, minced
• 2 preserved lemons, pulp removed, peel in strips
• 100g green olives, pitted
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup water or chicken broth
• Chopped fresh coriander
• Chopped fresh parsley

For the Marinade (Chermoula):

• 2 tablespoons chopped cilantro
• 2 tablespoons chopped parsley
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon saffron (optional)
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper

Step by Step Preparation

Phase 1: Chermoula Marinade (15 min)

Step 1: Mix all the chermoula ingredients in a mortar or food processor until you get a paste.

Step 2: Rub the mixture onto the chicken. Marinate for a minimum of 30 minutes (ideally 4 hours).

Phase 2: Base Sofrito (10 min)

Step 3: In the tagine or heavy casserole dish, heat oil and butter.

Step 4: Sauté the onions for 8 minutes until golden brown.

Phase 3: Slow Cooking (1.5h)

Step 5: Place the chicken on top of the onions. Brown it lightly for 5 minutes per side.

Step 6: Add garlic, candied lemons, olives, and water.

Step 7: Cover and cook over very low heat for 1.5 hours. Do not stir.

Step 8: The sauce should reduce and thicken. If it's too dry, add a little water.

Phase 4: Service

Step 9: Sprinkle generously with fresh cilantro and parsley.

Step 10: Serve with couscous or khobz bread.

Key Techniques

1. Candied Lemons

If you can't find them: boil lemons in plenty of salted water for 30 minutes until the peel is tender.

2. Very Low Heat

Traditional tagine uses embers. On a ceramic hob/gas hob: low heat, tight lid.

Summary Table