Aromatic Moroccan stew with chicken, preserved lemons, and olives. This traditional dish uses authentic spice blends and slow-cooking techniques for complex, warming flavors.
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15 items
the chicken pieces with half the spices, garlic, and olive oil for at least 30 minutes to build flavor
Heat a tagine or Dutch oven and the chicken pieces until golden brown on all sides
Remove the chicken and sauté the sliced onions in the same pot until soft, sweet, and translucent
Add the remaining spices including saffron and toast briefly until fragrant to release their essential oils
Return the chicken to the pot, add stock, and covered for 40 minutes until the chicken is tender and the flavors meld
Add the quartered preserved lemons during the final 20 minutes of cooking to infuse their unique flavor
Stir in the green olives and fresh herbs during the last 10 minutes to warm through and brighten the dish
Adjust seasoning and serve the tagine hot with couscous or crusty bread
