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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with garlic paste, ginger paste, diced preserved lemon, olive oil, coriander, parsley, salt, pepper, turmeric, cumin, garlic powder, ginger powder, paprika, cayenne pepper, and lemon juice for 2 hours.
Add onions to your tajeen or pot and sprinkle with turmeric and salt.
Add the marinated chicken and cook for an hour until the chicken is tender and the spices are fragrant.
Add large green olives and two preserved lemons to the chicken and cook for another 30 minutes until the olives are heated through.
Plate up, sprinkle with coriander, and serve hot.
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For a more intense flavor, marinate the chicken overnight.
Adjust the amount of cayenne pepper to your preferred level of spiciness.
Can I use fresh lemons instead of preserved lemons?
Preserved lemons provide a unique flavor that fresh lemons cannot replicate. It's best to use preserved lemons for authenticity.
What can I use if I don't have a tajeen?
You can use a heavy-bottomed pot or Dutch oven as a substitute for a tajeen.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, you can freeze the cooked dish for up to 2 months. Thaw in the refrigerator before reheating.
What should I serve with Moroccan Chicken Tajeen?
Serve it with couscous or crusty bread to soak up the flavorful sauce.
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