A delicious Moroccan tagine with chicken and candied lemon to which I add olives and mushrooms. I love the flavor that candied lemon brings. I prepared it last year for the holy month of Ramadan
If you don’t have candied lemon you can prepare it at home, the recipe here is very simple, you can flavor it with herbs of your choice.
A recipe to make again and again if like me you love these flavors then don’t hesitate to try.
In a salad bowl place the rinsed chicken pieces.
Chop the onion and the garlic cloves. Chop the parsley and the coriander. Add the spices and 2 tablespoons of olive oil.
Mix everything. Add the spices (ginger, turmeric, salt and pepper). Mix everything and pour over the chicken. Macerate well.
Grate the tomato over the chicken and mix again.
Cover and refrigerate for at least 1 hour (overnight for me).
Heat 3 tablespoons of olive oil in a pot or tagine. Add the chicken pieces and brown on all sides over high heat.
Reduce the heat, add half of a candied lemon cut into small pieces. Add 1 large glass of water and cook covered for around 45 minutes.
In the meantime, desalt the green olives by bringing them to the boil with a slice of lemon. Repeat the operation a second time, changing the cooking water.
I add mushrooms but it’s optional: brown the sliced mushrooms in 1 tablespoon of olive oil.
When the chicken is cooked add the olives and mushrooms. Leave to cook for another ten minutes.
Serve the chicken by arranging it on a serving dish, adding the olives all around. Decorate with a slice of candied lemon.
I serve with potatoes.
- 4-5 pieces of chicken
- 1 preserved lemon
- 3 cloves of garlic
- 1 tsp ginger
- 1 tsp turmeric
- salt, pepper
- 300 g pitted green olives
- 1 tomato
- 1 bunch of coriander and chopped parsley
- In a salad bowl place the rinsed chicken pieces.
- Chop the onion and the garlic cloves. Chop the parsley and the coriander. Add the spices and 2 tablespoons of olive oil.
- Mix everything. Add the spices (ginger, turmeric, salt and pepper). Mix everything and pour over the chicken. Macerate well.
- Grate the tomato over the chicken and mix again.
- Film and refrigerate for at least 1 hour (overnight for me).
- Heat 3 tablespoons of olive oil in a pot or tagine. Add the chicken pieces and brown on all sides over high heat.
- Reduce the heat, add half of a candied lemon cut into small pieces. Add 1 large glass of water and cook covered for around 45 minutes.
- Meanwhile, desalt the green olives by bringing them to the boil with a slice of lemon. Repeat the operation a second time, changing the cooking water.
- I add mushrooms but it’s optional: brown the sliced mushrooms in 1 tablespoon of olive oil.
- When the chicken is cooked add the olives and mushrooms. Leave to cook for another ten minutes.
- Serve the chicken by arranging it on a serving dish, adding the olives all around. Decorate with a slice of candied lemon.
- I serve with potatoes
