Moroccan · Main
Chicken Tagine, Preserved Lemon & Olives
- Intermediate
- 80 min
- roughly 3 of 4 for cost
Leads with a briny, maritime salinity, fresh herbs arguing happily on top, settling low and earthy.
Ingredients
- 8 chicken thighs
- 2 onions, grated
- 4 garlic cloves, 1 tsp each ginger and turmeric, pinch saffron
- 1 preserved lemon, rind slivered
- Green or violet olives
- Cilantro, parsley
Equipment
Grater / zester
The skills inside
The words inside
LemonPreserved LemonClay & Earthenware: Tagine, Donabe, Cazuela
Allergen screen
None found among the 14 screened.
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Coat chicken in the spices and grated onion; rest 30 min. 30 min
- Brown gently; add water halfway up; simmer covered 45 min. 45 min
- Uncover, reduce; add olives and preserved lemon for the last 10.
- The sauce should be thick, yellow, and glossy with onion.
At the Table
- The Pour
- Pinot Noir or Gamay
- Also Right
- Chianti or Barbera
- From the Taps
- Bière de garde
- Zero-Proof
- Verbena iced tea
Chicken is wine’s most agreeable partner. Match the SAUCE, not the bird: cream to oak, tomato to Sangiovese’s acid, herbs to Loire whites.
Saved on this device and kept across visits: export from My Menu to move them.