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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the chicken pieces in a bowl and add the onions, garlic, olive oil, ginger, turmeric, black pepper, cumin, salt, cilantro, and parsley. Mix well.
Transfer everything to a tagine or a heavy-bottomed pot. Add the water, cover, and cook over low to medium heat for about 45ā60 minutes until the chicken is cooked through and the flavors meld.
Cut the preserved lemon into quarters. Remove the pulp if desired, then add the lemon peel to the tagine.
Add the green olives and continue cooking for another 10ā15 minutes until the chicken is tender and the sauce becomes rich and flavorful.
Serve hot with fresh Moroccan bread.
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For a more intense lemon flavor, include the pulp of the preserved lemon.
Can I use regular lemons instead of preserved lemons?
Preserved lemons have a unique flavor that regular lemons can't replicate. If unavailable, you can use lemon zest and a bit of salt as a substitute.
What can I use if I don't have a tagine?
A heavy-bottomed pot or Dutch oven works well as a substitute for a tagine.
Can I make this dish ahead of time?
Yes, this dish can be made ahead and reheated. The flavors often deepen after a day.
What type of olives should I use?
Green olives are traditional, but you can use any type of olives you prefer.
Is it necessary to remove the pulp from the preserved lemon?
Removing the pulp is optional and depends on your taste preference.
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