Middle Eastern Dinner – Part 2 – Chicken Tagine with Preserved Lemons And Olives

Preserved lemons and olives are two principal ingredients found in many traditional Moroccan dishes. So of course I used both preserved lemons When The World Gives You Lemons and olives for my dishes I prepared for my Middle Eastern Dinner. My Middle Eastern Dinner – Part 1 Most of my dishes were Lebanese and Moroccan, though there is a lot of crossover between all of the Middle Eastern dishes and recipes. My chicken tagine with preserved lemons and olives was one of my Moroccan recipes. It received rave reviews from all.

Moroccan food is influenced by many of its surrounding neighbors and their cultures. It has influences from the Berbers and their love of cooking tagines and couscous; from the desert Bedouins and their love of of dates, milk and grains; the Moors who were exiled from Spain, who brought olives, olive oil paprika and herbs; the Sephardic Jews who brought their food preserving techniques and the use of salts; the Arabs who helped spread all these food ideas and techniques throughout the regions; the Ottomans for kebabs and pastry making; and the French for their cooking finesse.

Tagines are favorites of the nomadic Berbers. They are dishes prepared with either meat, fish, and/or vegetables that are simmered in rich buttery sauces, onions, and often use fruit, herbs, honey and chilies in their sauces. A tagine is also the name of their preferred cooking vessel. The Berbers in the Northern regions close to both Spain and France, tend to brown their meats in butter and/or oil and also add sauteed vegetables to their dishes. The Southern Berbers just throw everything together without cooking them separately first. Time and a slow cook over a low heat or flame are key to preparing a good tagine. This cooking method keeps the proteins moist and tender.

I slow cooked my chicken with lemons and olives, so I was cooking my tagine in the Northern fashion.

Chicken Tagine with Preserved Lemons and Olives

I marinated my chicken overnight, so it was full of flavor and very moist and tender.

The Marinade

1 onion

1 TBSP garlic

1 TBSP ginger

1/3 cup cilantro

pinch of saffron threads or powder

pinch of saffron salt, optional

2 TBSP lemon juice

salt and pepper to taste

1/3 cup olive oil

1-2 TBSP lemon olive oil, optional

2-3 lbs chicken pieces

Combine everything together and blend in a food processor until everything is like a thick, liquidy paste. Add the chicken pieces and completely coat. Cover and marinate in the refrigerator for at least 4 hours before cooking.

2 preserved lemons, cut into thin strips, discarding the insides and only using the skins

1 cup green olives, cut in half

1/2 cup dry white wine

1-2 cups chicken broth

2 tsp dried thyme and/or oregano

When ready to cook the chicken, get a large skillet or pot very hot and add a combination of both olive oil and butter. Carefully add the chicken pieces and brown on both sides, cooking for about 4 minutes per side.

When the chicken is browned, remove it from the heat and set aside. Add the white wine to the pan and degalze it. Add the rest of the marinade, the herbs and the chicken broth to the pan, as well as the chicken. Cover and bring to a boil, then reduce the heat to a simmer, stirring occasionally. Cook for about 40-45 minutes.

Add the preserved lemons and olives, cover and simmer again for an additional 20 minutes or so, stirring occasionally. Serve over cooked couscous. Spoon the sauce over the chicken and couscous.

This dish was most definitely a fan favorite. Everyone loved it, and you will too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.