Chicken Tagine with Olives and Preserved Lemons
Djaj Mqalli
This dish is a traditional Moroccan tagine. It is a fairly common recipe enjoyed by all Moroccans.
For 2-3 people
* 1 small chicken around 1 kg, quartered
* 2 large sliced onions
* 1 tsp. powdered ginger
* one pinch of saffron (best if pistils)
* 2 preserved lemons
* 1 cup green olives
* 1 cup lemon juice
* sea salt
* pepper
* 1 cup water
* olive oil
One hour before preparation, marinate chicken with sea salt, lemon juice and a cup of water in a large bowl.
Heat olive oil in a large pot or tagine. Cook sliced onions until they start to change color. Add ginger, pepper, saffron and chicken. Add water. Remove the pulp of the preserved lemon and mix it in blender. Add to the pot. Cut the skin into quarters. Add to the pot. Cook on a low flame until the chicken is soft and easily falls off of the bone. Add olives before serving.
