Chicken Tagine with Lemon

Serves 6

Ingredients

  • 1 whole chicken (about 1.5 kg) or 1 marinated whole chicken (Dar El Fellous)
  • 1 preserved lemon, cut into quarters
  • 200g of olives of your choice
  • 2 onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • A pinch of salt (be careful, preserved lemons and olives are already salty)
  • 2 garlic cloves, chopped
  • 300 ml of water

Preparation

  1. In a large tagine or Dutch oven, heat the olive oil. Add the whole chicken and brown it on all sides.
  2. Remove the chicken and, in the same pot, sauté the onions and garlic until tender.
  3. Return the chicken to the pot. Add turmeric, ginger, pepper, and a little salt. Mix well to coat the chicken with the spices.
  4. Pour in the water, then add the preserved lemons and olives. Cover and simmer over low heat for about 1 hour and 15 minutes, basting the chicken with sauce every 15–20 minutes.
  5. At the end of cooking, check the seasoning. Serve hot!