A flavorful Moroccan tagine featuring chicken, preserved lemons, and olives, perfect for a comforting meal.
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In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 minutes.
Once the onions are sweated, place the chicken, garlic, spices, salt, and pepper in the casserole. Turn the chicken occasionally to lightly brown it, about 10-15 minutes.
Pour a cup of water into the casserole and place the coriander bouquet on top of the chicken. Bring to a boil, then cover with a lid and reduce to medium-low heat. Cook until the chicken is done, about 50 minutes.
Meanwhile, remove the flesh from the preserved lemon and finely chop the lemon, discarding the flesh.
Once the chicken is cooked, remove it along with the coriander bouquet from the casserole. Set the chicken aside to cool and discard the coriander bouquet.
Reduce the sauce over medium heat for about 20 minutes or until most of the liquids have evaporated. Stir occasionally to prevent the onions from sticking to the bottom of the pan. There should be some liquid left in the sauce after 20 minutes.
Add the chopped preserved lemon and olives to the onions, stir to combine, and leave over medium-low heat for 10 minutes.
To serve, place the chicken back in the casserole to warm it up over medium heat. Serve hot and enjoy with a side of rice, couscous, or bread.
Some people cook the flesh of the preserved lemon along with the onions at the beginning of the recipe. This is a good way to recycle the flesh, but it may make the tagine more acidic.
If you’ve used a whole chicken and have chicken liver left, add it to the sauce after removing the cooked chicken. Once the liver is cooked, mash it in the casserole and stir to mix with the sauce for added flavor.
Don’t forget to transfer the cooked chicken to the fridge once it has cooled down.
The cooking time is adapted for regular pans or casseroles.
What is the best way to store leftover Chicken Mkalli tagine?
To store leftover Chicken Mkalli tagine, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove.
Can I make Chicken Mkalli tagine with substitutions for preserved lemons?
Yes, if you don't have preserved lemons, you can substitute them with fresh lemon zest and a little extra salt to mimic the tangy flavor. Use the zest of one lemon and a teaspoon of salt for each preserved lemon. However, the unique taste of preserved lemons is hard to replicate, so it's best to use them if possible.
What are some good side dishes to serve with Chicken Mkalli tagine?
Chicken Mkalli tagine pairs wonderfully with a variety of side dishes. Traditional options include fluffy couscous, fragrant rice, or crusty bread to soak up the delicious sauce. You can also serve it with a simple salad of mixed greens or roasted vegetables for a balanced meal.
Is Chicken Mkalli tagine suitable for gluten-free diets?
Yes, Chicken Mkalli tagine is naturally gluten-free as it primarily consists of chicken, vegetables, and spices. To keep the meal gluten-free, serve it with gluten-free grains like quinoa or rice instead of traditional couscous, which contains gluten.
How can I adjust the cooking time for Chicken Mkalli tagine if using boneless chicken?
If you're using boneless chicken pieces for your Chicken Mkalli tagine, you can reduce the cooking time. Boneless chicken typically cooks faster, so aim for about 30-40 minutes on medium-low heat after bringing the dish to a boil. Always check that the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
