Drissia Safi
Implant Transit Manager
DB Schenker, Morocco
Moroccan Chicken Tajine
Ingredients
- 1 pieces chicken, cut in 8 to 10 pieces
- 8 pieces cracked green olives, pitted and halved
- 3 large or small preserved lemons
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon ground ginger
- 5 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- 3 medium onions, sliced thin
- Some salt and freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
- ½ juice of ½ lemon
- 1kg potatoes
Special Tip
- To improve the taste and make the preparation easier, it is better to prepare the chicken directly on the plate and use a metal bowl (instead of clay dishes) as a container. Marinate the chicken with the spices at least 30 minutes before cooking.
1/5
At the beginning of the recipe, mix saffron, ginger, cumin, pepper, salt and paprika. Add salt and pepper to taste. Put this mixture in the container of the tajine with the chicken. Cover the whole, put it in the refrigerator and let it marinate for 3 to 4 hours.
2/5
Heat the oil in the pan and add the chicken pieces. Brown on both sides and transfer to a bowl. Add the onions to the pan and fry for 10 to 15 minutes until lightly browned.
3/5
Add chicken to the onions and sprinkle with olives. Quarter the lemons, remove the flesh and cut the peel into strips. Spread these over the chicken. Mix the broth and lemon juice and pour over the chicken.
4/5
Cover the tagine and cook over low heat for 30 minutes, until the chicken is cooked. Add the potatoes and parsley.
5/5
Serve with a Moroccan salad (made with fresh tomatoes, onions and cucumbers) and pickled lemons. And of course, don’t forget the traditional Moroccan bread made with whole wheat flour!