Quick and Easy Moroccan Chicken Tagine-Tagine B’djaj

If you’re an avid traveller and have been to Morocco before, then you must have tasted Moroccan Tagine. This recipe uses Amboora’s Preserved Lemon Tagine Cooking Sauce to bring that same authentic flavour to your kitchen — no hours of preparation required.

Moroccan Tagine is a succulent dish that is prepared all over Morocco, in all regions. It’s a signature dish that everyone enjoys, and everyone cooks.

Tagine has been a part of our Moroccan culture since the 12th century. It’s a clay pot where we cook all kinds of dishes, and chicken is one of them. Chicken Tagine takes a lot of time to cook, and a lot of time to gather the ingredients. The Preserved Lemon Sauce will make this recipe for you easier and will help you cook a beautiful lemony chicken Tagine at home. For the traditional version, try the classic Moroccan Preserved Lemon Chicken Tagine recipe.

Quick and Easy Moroccan Chicken Tagine -Tagine B’djaj

Serves 4

Preparation time: 5 minutes. (Can be longer if you let the chicken sit)

Cook time: 1 hour 35 minutes. (Can be shorter if you use a pressure cooker) 

Ingredients

• 4 chicken breasts (or 1 whole chicken, cut into pieces) 
• 1 Preserved lemon sauce 
• 4 tablespoons olive oil
• 2 lemons cut in half 
• 1 pinch of saffron ( crumbled)
• 200 ml water 
• A handful of green and red olives (15 ones approximately) 

Method

1. In a bowl, put the chicken breast and pour the preserved lemon sauce over it and let it marinate for 1 hour. The more you let it marinate the more flavour it’ll develop. 
2. In a Tagine or a cooking pot, heat the olive oil and add the chicken and put the lid of the Tagine or cooking pot and let it cook for 15 minutes. 
3. After 15 minutes turn the chicken on the other side and add 50 ml of water. Let it cook for another 30 minutes. 
4. Put the saffron in the other 50 ml, let it sit for a while for 5 minutes.
5. After 30 minutes, add the lemon and the olives and pour the saffron and water mixture in the Tagine and let it cook for an additional 30 minutes. 
6. After 30 minutes, make sure the lemons and olives are fully cooked and that the sauce is thick. If it’s not thick let it cook some more.
7. After it’s done, serve it with a slice of bread and dig in while it’s still warm.
8. Bsaha!

Notes:

• You may add any kind of vegetables you want, including peas, carrots, potatoes, and so on.