I do a lot of cooking here and I don’t like to play favorites, but I’m going to step out of character and say this tagine is among the top five savory dishes. It’s holding court with the beetroot burgers. Maybe it’s because I took the time to let it slowly simmer away and cook in the old tradition, which yields a deeply flavorful, briny, yet sweet, melt-in-your-mouth kind of texture. Maybe it’s because I added the preserved lemons, whose flavor is unparalleled or because I borrowed heavily from Darya, a woman who truly knows how to cook and eat and who really cares about the history of her food.
Most people, if they think of tagines at all, think about that shapely traditional ceramic Morroccan pottery with a domed top that is used by the Berber people to cook meat, poultry, fish veggies and fruits. It’s unclear which came first, the name of the dish we eat or the name of the physical pottery used to cook it in. That being said, I don’t own a tagine.
I drew from tradition in this dish, using a regular dutch oven to prepare it. Even if we don’t own the same cookware, it is when we remember the source of the cooking rituals that a dish comes alive and truly nourishes us. When the spices fill your space as the broth bubbles on the stove and the fragrant herbs overflow on your counter, what you are doing in the kitchen starts to matter. Food becomes the the fire that fuels every action. Gathering at the table sustains the flame. While the precious light outside looks in at a more oblong angle these days (reluctant to admit it as I am), it’s important that our spirits do not. I like to use meals like this as a way to appreciate the softened edges, to bask in the dimmer glow and to replenish and sustain the force inside that was fed by the heat of the summer–the force that raises the masts every day from earlier morning to earlier night and gives us the will to keep sailing outside no matter what comes. Connecting with a desert culture will certainly help with that.
Make this. Enjoy it. Serve it over bulgar.
Chicken Tagine w/ Olives and Preserved Lemons (Morroccan Chicken Stew-minus the actual tagine) adapted from Darya’s awesome recipe over at her beautiful bilingual (French/English) site Tortore.
Ingredients:
- 2 whole chicken legs, I like to separate the thigh from the drumstick
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 15 gr. unsalted butter (a large knob)
- 1 small onion, thinly sliced
- 2 small cloves of garlic, peeled, germ removed, and finely chopped
- 1 tsp freshly grated ginger
- 1/2 tsp ras al hanout spice blend
- a little less than 1 1/4 cup) chicken broth or water
- 2/3 cup green olives, pitted
- 1 large preserved lemon (skin and flesh) See my recipe here.
- 1 red bell pepper (totally not traditional, but I needed to use it)
- A large handful of fresh cilantro, washed, dried, and finely chopped
- A large handful of fresh flat leaf parsley, washed, dried, and finely chopped
Serve this dish with plain freekeh, bulghur, couscous, rice, or any other grain you like. I went with bulghur. Keep it simple.
Directions:
Rub the chicken legs on all sides with half the salt and pepper.
In a cast-iron pot, high-sided pan or dutch oven, heat the oil and butter over medium-high heat. Add the chicken legs, skin side first, and fry until nice and golden on both sides (it should take about 7 minutes on each side). Remove the chicken legs from the pot, and lower the heat to medium-low.
Add the chopped onions, and sauté until translucent (about 5 minutes). Add the garlic, stir, then add the ginger, ras al hanout, and remaining salt and pepper. Stir again, then put the chicken back into the pot, and pour in the broth (or water). Bring the broth to a boil, then reduce the heat, cover, and cook at a simmer for at least an hour. Turn the chicken over every now and then.
Meanwhile, chop the herbs and rinse the olives. Rinse the lemon to remove any excess salt, cut it into thin strips.
If using red pepper, place the pepper directly on the flame burner over medium heat. Turn every few minutes until charred on the outside. When it’s cool enough to handle wipe off some of the burned skin. Cut into strips and remove excess seeds.
After about an hour of simmering the chicken (or even longer if you wish), add the olives, lemons, pepper and half the herbs to the pot. Cover again, and cook for an extra 15 minutes.
Remove the chicken from the pot, and place in a shallow serving dish. Raise the heat to high, and let the remaining sauce reduce for 5 to 10 minutes. Pour the sauce over the chicken, sprinkle with the remaining herbs, and serve, with a plain cooked grain on the side.
Wonderful flavors. Love food prepared in a tagine.
Thank you. The flavors really are so different. I kind of like the taste of elsewhere. Somehow it’s familiar. 😉
That sounds delicious and would be equally good with lamb or mutton. Someone Spanish showed me a trick for getting the skin off the roasted peppers by putting them inside a paper bag for 15 minutes. The steam from the hot pepper inside the bag loosens the skin and it’s easier to peel 😉
Wow, what a great trick! I’ll definitely try that next time. I actually like the burned part so I keep a lot of it on. OMG I can only imagine how good a lamb or mutton tagine would be. I did it with salmon back in December and it took a lot less time, but it didn’t have that same wonderful slow cooked flavor. Thanks as always.
I can just imagine the taste with preserved lemons 🙂
What a flavorful dish, Amanda! The pics are so tempting!
Thanks, Francesca. The funny part about the pics is that I get jealous of them on days I don’t feel like cooking. I’m always thinking, “Why can’t that just be there for me on the stove?” So funny.
Lovely pictures and text, Amanda. And thanks for the shout out. I am glad you tried this dish, it is one of our favorites. I don’t think I’d mind eating it several times a week. I love that it is so simple, and doesn’t call for any complicated ingredients or techniques, and yet it is so unique in flavor and texture.
Yum. These are such fantastic flavors. Thanks for sharing, Amanda, and thanks Darya for the inspiration – love your site.
Thanks, David. I think you and/or Mike would really like this one.
Thanks, David!
Thanks, Darya. I totally agree. Even though it’s foreign in nature, it’s the kind of dish every culture has and it feels like home. There’s enough good stuff in there that I really could eat it or a version of it several times a week. The preserved lemons for me put it over the edge. Combined with the olives, I just love the whole thing.
I bet this dish is just loaded with flavors. Thanks for sharing!
Thanks, Debbie. There’s so much flavor. This dish made me realize the power of reducing a sauce. If you boil the sauce down after it’s ready it becomes more concentrated and it’s just delicious.
There are those delicious preserved lemons that made recently. wondedrful combination of ingredients except for me I would use all thighs, since I am not a fan of the leg part. I am not familiar with the spice you used ras al hanout.
Thanks, Jovina. Yes, ras al hanout is actually a combination of so many different spices. It’s really unique. I did a post on it once. I use it on cauliflower or other veggies and it really changes the nature of a meal. I actually would prefer all thighs too. My husband likes the drumsticks. The flavors here easily put this in my top 5.
What a lovely dish, I can smell it through the screen nearly! And more uses for your preserved lemons! Once my big jar is free from making olives, I’ll have to use it to preserve lemons 🙂
Thanks, Sofia! So funny. I do that too. I only have 2 big jars and while they’re occupied I have an excuse not to make the next cool thing that I have in mind. Totally worth it. I may just need to buy more jars….and a tart pan. The list just keeps growing!
I know what you mean. I want to make a tarte tatin. I’ve bought the mold for it. Now I need to by a dish big enough to pour it on top because I’ve realised I don’t have one! Amazingly enough too, I want to make granola but need to get a giant jar / tin to put it in! haha next month I’m sure I’ll think of something else I need. For goodness sake, there is a MEAT GRINDER in my kitchen (to make terrines)…
I had a lovely version of this during the summer when in Morocco. Yours looks and sounds just as yummy!
Oh I’m so jealous that you went. I’d love to taste a goat or lamb version in Morocco! If it’s anything like this I might just never leave the restaurant.
Go!
Mouthwatering stuff. I love a tagine & this one looks incredible, I love your attention to detail.
Thank you so much. I really appreciate it. I think next time I’ll add some dried fruits to it too. It seems like there are endless combinations.
I adore this kind of flavour combination… preserved lemon, olives, fragrant spices… yum 🙂 I’m a big fan of tagines but like you, I don’t own the actual vessel that it’s supposed to cook in. As far as I can tell, being without one doesn’t really detract from the dish’s flavour. Perhaps just the presentation, as domed tagines are rather pretty (though in saying that, your photos are beautifully colourful… they completely sell this dish!). Thanks for sharing this wonderful, warming recipe. Love Darya’s inspiration and its great to see how you’ve made it your own! x
Thank you so much, Laura. I completely agree. I think the vessel is more for show. 🙂 I don’t think it detracts from the flavor, but I’ll have to go to Morocco to compare.
Girl, you’re wasting your talents on that legal writing. Trust me. I know. 😉
Sigh. Thank you, Michelle. I know you know. We’ll see what’s in store for me 😉 Thanks for the encouragement.
looks so fragrant!!! Echoing other comments by saying my mouth is watering.
Aw. Thanks, Liz. I actually sometimes add 6 tbs of bourbon to it and it really adds a great flavor.
I’ve recently made (and posted) a chicken tagine with preserved lemons and olives…. so I know what you mean when you’ve that this dish is among the top five. I think I could it once a week without getting bored. Your dish looks absolutely delicious, I’m going to add red bell peppers next time and ginger as you did! Thanks a lot!
I will be watching for the oblong light and thinking of you as the night sky begins encroaching earlier and earlier as we approach winter solstice. And I’m so glad you wrote the bit about not owning a tagine. I don’t own one either and have no plans to get one. I do however, own a Dutch oven. I think this chicken and olive tagine with preserved lemons would be just about a perfect dish for me (minus the peppers but only because I’m allergic) . If you had a cookbook – I’d cook everything in it. (And yes – that Darya does know how to cook!)
Beautiful.
That was seriously the nicest comment. I have a secret pipe dream to create a cookbook one day. Or finish the book I have half written (which my dad lives so much and still asks about). Chasing your dreams shouldn’t be as hard as it seems and yet. .. ambition is overrated though. The fun is in the journey. This dish is so good. 😉
I just watched haute cuisine last night and thought of you. It was so good! Thanks for the rec! The way she talked about food and no one cared was so familiar. Thank you! Xo
Amanda, your Tajine looks so flavorful and awesome. Beautifully presented and very tasty. Tajine is my comfort food by excellence and I agree with you, Darya has a fantastic blog 🙂
Thanks so much. Your latest tajine was gorgeous too. We should trade! In definitely adding naan next time now that I can bake bread 🙂
This looks delicious! I love the flavors of Persia and the Middle East and enjoy cooking similiar plates. Can’t wait to try this, Amanda.
Thanks, Shanna. I hope you’re doing well! This is what I’d make for you if I were there 🙂
One of my all-time favourite dishes from the moment I had my first bite – yours looks absolutely beautiful and enticing. What a nice idea to add the peppers. I think tagine must be in the air… (mine is lamb & black garlic). N
OMG I think lamb is really what this dish was made for! And black garlic, a favorite. If this dish could get better, it would be in the ways you just named! I’m going to see if you posted it.
Ahhh, yes, hubby is going to love Sunday dinner this weekend. 🙂 I don’t have any ras al hanout spice on hand, but it looks similar to an Ottolenghi spice mixture so I might just add more spices to that and use it. This is perfect comfort food for a chilly evening, which is happening around here quite a bit. Hope your week is going well, Amanda!
So nice to hear from you, ngan. I hope you do make it and love it. Xo
I love tagine. So hearty and perfect for the cooler weather.
Thanks, Mary Frances. I totally agree. So flavorful too.
Looks, delicious and comforting meals!!!
sure gonna try this recipe….
i love the smokey paprika and preserved lemon….
Thanks, Dedy. You’d make a great version of this. You’re so talented.
Well, this looks and sounds delicious. If things are as miserable in NY as they are at the moment in Boston, I can’t think of a better early Saturday night dinner, especially with a great IPA. Ken
Thanks, Ken! Welcome back! I thought you’d like this.
This looks like a perfect dinner for this time of year. Nothing more charming and cozy than the thought of your chicken tagine in the Le Creuset simmering on the stove. I love your description of the changing of the season. I see exactly what you are describing, however could never in my wildest imagination craft the words to tell it. Always love what you cook Amanda!
Thank you so much. Your comments are always so thoughtful. It’s nice to hear from you. I hope you’ve been cooking up a storm and enjoying the seasonal cider doughnuts! Xo
A couple of weeks ago, while waiting for a friend to buy her selections, I stood in front of a tagine display, wondering if I should buy one. Had I seen your recipe, Amanda, there wouldn’t have been any question. This really does sound good, perfect for our Fall weather. Thanks for sharing.
Thanks so much. I want a tagine but I have no space in my kitchen. This dish tastes perfect in a Dutch oven too. Im like you though, I really want every dish or pan I see, especially the beautiful foreign ones, but alas, I rarely allow myself the luxury. I’m almost the same with books.
Amanda… I truly enjoyed reading this post. You have such a way with words, that truly describes the actual meaning of not only the love of food, but the love of preparation, and the love of gathering together to feast. It is something that we all take for granted…when in reality..we should always be thankful, and take the time to appreciate what we have at that very moment. I love this dish that you have shared, and I love this post. Just beautiful.
Thank you so much for your thoughtful comment. I really appreciate the time you took to read and that you can really relate. Xo
Great recipe, I have to post it soon just more or less same procedure. Just because of how it looks I can imagine how it taste. I have the Tagine that one friend brought me from Morocco, but after seen your recipe I see that Dutch oven works absolutely amazing. Amazing dish….
Thanks for your comment Edu. You should try it both ways! That Tagine actually works really well with sweet meatballs. Moroccan food is just so good!
Food looks so good, hearty and delicious! I can feel your incredible passion and love for food through the post! 🙂
That’s like the best compliment I’ve gotten in a while. I really appreciate it. Plus, I love your blog so much, so it’s that much cooler coming from you :O)