Chicken Tagine

A Moroccan tagine is a slow-cooked stew named after the conical clay pot it's made in. This version with preserved lemons and olives is the most iconic — fragrant, tender, and deeply satisfying.

Ingredients

• 1 whole chicken (cut into pieces)
• 2 onions (sliced)
• 3 cloves garlic (minced)
• 1 preserved lemon
• 1 cup green olives
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• Pinch of saffron
• 1 tablespoon honey
• 1.5 cups chicken stock
• Fresh coriander
• Oil for frying
• Salt and pepper

Directions

1. Season chicken pieces with salt, pepper, turmeric, ginger, and saffron.
2. Heat oil in a tagine or heavy pot. Brown chicken on all sides, then remove.
3. In the same pot, cook onions until soft. Add garlic and cook 1 minute.
4. Return chicken to the pot. Add chicken stock, preserved lemon (diced), olives, and honey.
5. Cover and simmer on low heat for 45-50 minutes until chicken is falling off the bone.
6. Garnish with fresh coriander.
7. Serve with couscous or crusty bread.