Chicken breast and thigh fillet in aromatic sauce
Moroccan cuisine is renowned for its exquisite spice blends, and Lemon Chicken Tagine is no exception. The dish incorporates a medley of spices, including turmeric, cumin, and cinnamon, adding layers of complexity and depth to the flavors. The careful balance of these spices creates a harmonious symphony that elevates the taste profile of the dish.
The tagine pot, a traditional clay cooking vessel, plays a vital role in preserving the flavors and textures of the dish. With its unique shape and conical lid, it ensures an even distribution of heat, resulting in tender and flavorful chicken. Additionally, this versatile pot extends beyond Lemon Chicken Tagine, allowing for the preparation of a wide range of Moroccan dishes. From vegetable tagines to various lamb or beef variations, it serves as a versatile tool in Moroccan cuisine.
- With couscous
- With mashed potatoes, rice, or plain cooked potatoes
- With some warm homemade bread
For the Moroccan Chicken tagine with lemon and olives, you can use the whole chicken, thigh fillets or drumsticks instead of small pieces.
If you prefer using larger chicken pieces, you can marinate them as instructed and extend the frying time if you decide to keep the skin on. In this recipe, I used chicken breast and thigh fillets, diced into small chunks. However, I also prepared it with large chicken pieces, including the skin, for a variation in texture and flavor. Explore different options for your preferred chicken cuts and enjoy the delightful outcome.
Here is chicken lemon tagine with large chicken thigh, skin-on, for an extra flavorful twist. I personally love crispy skin 🙂 How about you?
Moroccan chicken lemon tagine
- 1 bell pepper
- 1/2 onion
- 1 Tsp cayenne pepper
- 2 cloves of garlic
- 4-5 black olives
- 1 Tsp ginger paste
- 2 Tsp cinnamon
- 100 ml olive oil
For the sauce
- 400 g chicken breast - or chicken thigh fillet
- some olive oil
- 1 chicken stock cube or powder - or homemade stock
- 1 onion
- 1 Tbsp turmeric
- 1 tsp cumin
- 6-7 green olives
- 1 pickled lemon - or fresh lemon zest + juice
- 2 Tsp honey
- 2 Tbsp fresh parsley
- 1 Tbsp coriander
- salt - pepper
- To prepare the marinade, combine all ingredients in a food processor and blend until a smooth paste forms. Adjust the consistency by adding extra oil if needed.
- Cut the chicken into small pieces and thoroughly coat them with the marinade. Allow the chicken to marinate for 30 minutes to 2 hours, ensuring the flavors penetrate the meat.
- In a large pan, heat oil and sauté the chopped onion for approximately 4 minutes. Add turmeric, cumin, and the marinated chicken along with its marinade. Stir fry for a couple more minutes, ensuring the chicken is evenly cooked.
- Next, pour in chicken stock (~300ml), and add olives (halved or sliced) and pickled lemon (cut into small pieces) or lemon zest (saving the lemon juice for later). Cook over medium heat for approximately 20 minutes. During the last 5 minutes of cooking, add fresh parsley, coriander, honey, and the reserved lemon juice. Season with salt and pepper according to personal preference.
- Serve this flavorful Moroccan chicken dish with couscous or rice, and garnish with additional herbs if desired. Enjoy a taste of the exotic flavors and vibrant spices of Morocco in this delicious and comforting meal.