If you’re an avid traveller and have been to Morocco before, then you must have tasted Moroccan Tagine. A lot of my friends who’ve been to Morocco before, ask me all the time about this recipe because they want to learn how to make this Tagine at home, and that’s why I decided to create one using my product.
If you know anything about me, then you know that I love Moroccan food and that I’m proud of sharing it. 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, which is why I’m sharing a recipe using my product here. The Preserved Lemon Sauce will make this recipe for you easier and will help you cook a beautiful lemony chicken Tagine at home. But, if you still want to make the traditional classic one, then click here.
Moroccan Chicken with Preserved Lemon Sauce
Quick and Easy Moroccan Chicken Tagine -Tagine B’djaj
Preparation time: 5 minutes. (Can be longer if you let the chicken sit)
Cooking time: 1h 35 minutes. (Can be shorter if you use a pressure cooker)
- 1 chicken breast
- 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 approximatively)
- 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.
- 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.
- After 15 minutes turn the chicken on the other side and add 50 ml of water. Let it cook for another 30 minutes.
- Put the saffron in the other 50 ml, let it sit for a while for 5 minutes.
- 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.
- 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.
- After it’s done, serve it with a slice of bread and dig in while it’s still warm.
- You may add any kind of vegetables you want, including peas, carrots, potatoes, and so on.
Comment below if there are any recipes you would like to see.