~542 cal · 71g protein · 9g carbs · 22g fat (estimated, per serving)
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Chicken tagine with preserved lemon and green olives in a clay pot
🇲🇦 Marrakesh-Safi
The tagine is named for the conical clay pot it cooks in, whose lid traps steam and bastes the meat as it simmers. In Marrakesh homes this lemon-and-olive version is a Friday-lunch staple, built on the preserved lemons that ferment on kitchen windowsills across Morocco.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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8 bone-in chicken thighs
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2 tbsp olive oil
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1 large yellow onion, grated
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3 cloves garlic, minced
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1 tsp ground ginger
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1 tsp turmeric
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1 tsp sweet paprika
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a generous pinch saffron threads
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1 preserved lemon, rind only, sliced
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1 cup cracked green olives
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1 handful each cilantro and parsley, chopped
Instructions
1
Toss the chicken (or chickpeas + potatoes) with garlic, ginger, turmeric, paprika, saffron, half the herbs, olive oil, and salt. Rest 20 minutes.
2
Warm the tagine or a heavy pot over medium heat. Sear the chicken until golden on both sides, about 6 minutes.
3
Scatter the grated onion around and over the chicken and pour in 1 cup of water. Bring to a gentle simmer.
4
Cover and cook low for 40 minutes, turning once, until the chicken is falling off the bone.
5
Tuck in the preserved lemon and olives, cover, and cook 10 more minutes.
6
Finish with the remaining herbs. Serve with warm bread or couscous to soak up the sauce.
Traditional Marrakesh-Safi home cooking.
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🌏 While it simmers — know your destination
📍
Marrakesh-Safi. Red-walled Marrakesh, where clay tagines steam in every riad.
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Morocco. Where the Sahara meets the sea and spice routes crossed.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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