Moroccan Chicken Tagine
Slow-braised chicken with preserved lemon, green olives and warm spices — fragrant, golden and deeply comforting.
Instructions
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Brown the chicken in a little oil; set aside.
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Soften onions and garlic, then stir in the spices for a minute.
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Return chicken with a cup of water; cover and simmer gently 45 minutes.
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Add preserved lemon and olives; cook 10 more minutes. Finish with coriander.
💡 Tips
Bone-in thighs stay tender through the long braise. Preserved lemon is the signature note — don't skip it.
📝 Notes
Serve over couscous to soak up the golden sauce.
Nutrition per serving
Frequently asked
No tagine pot?
Any heavy lidded pot or Dutch oven works perfectly.
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