Tagine is a slow cooked stew made with meat, vegetables and spices. This dish is common in Africa. The dish got its name after Tagine, an earthen pot with a conical lid, which is used to cook the stew. I was tempted to try making this dish at home but didn’t have a Tagine pot. On doing some research, I found that that one could prepare Tagine even without the traditional pot. Aah !! My Eureka moment !!
The recipe I chose was Djaj Mqualli, a tagine made with Chicken, preserved lemons and olives. I had bookmarked a recipe from Saveur. Though the recipe called for Olives, I omitted it as I’m not particularly fond of the taste. I had preserved the lemons couple of weeks back. So that was taken care of. I served the Tagine with Couscous. The cleaned plates were a testimony to how good the dished turned out to be. 🙂

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Chicken Tagine with Preserved Lemons (Djaj Mqualli)

? Tagine is a slow cooked stew made with meat, vegetables and spices. This dish is common in Africa. The dish got its name after Tagine, an earthen pot with a conical lid, which is used to cook the stew. I was tempted to try making this dish at home but didn't have a Tagine pot. On doing some research, I found that that one could prepare Tagine even without the traditional pot. Aah !! My Eureka moment !! The recipe I chose was Djaj Mqualli, a tagine made with Chicken, preserved lemons and olives. I had bookmarked a recipe from Saveur. Though the recipe called for Olives, I omitted it as I'm not particularly fond of the taste. I had preserved the lemons couple of weeks back. So that was taken care of. I served the Tagine with Couscous. The cleaned plates were a testimony to how good the dished turned out to be. 🙂

Course

Main Course

Cuisine

Moroccan

Prep Time

30 minutes

Cook Time

45 minutes

Servings

serving

Ingredients

• 6 Chicken thigh
• to taste Salt
• 1/2 teaspoon Pepper powder powder
• 1 Onion Sliced
• 1 tablespoon Coriander powder powder
• 1 teaspoon Pepper powder powder
• 1 teaspoon Ginger Dry powder
• 1/2 teaspoon Turmeric powder powder
• a pinch Saffron Crushed threads
• 1 cup Chicken stock (or more)
• 85 gms olives Cracked
• 1 tablespoon Butter
• 1/2 tablespoon Parsley Chopped
• 1 teaspoon Coriander leaves Chopped
• 2 lemons Preserved (cut into 4)
• 2 tablespoons Olive oil

Course Main Course Cuisine Moroccan Prep Time 30 minutes Cook Time 45 minutes Servings serving Ingredients 6 Chicken thigh to taste Salt 1/2 teaspoon Pepper powder powder 1 Onion Sliced 1 tablespoon Coriander powder powder 1 teaspoon Pepper powder powder 1 teaspoon Ginger Dry powder 1/2 teaspoon Turmeric powder powder a pinch Saffron Crushed threads 1 cup Chicken stock (or more) 85 gms olives Cracked 1 tablespoon Butter 1/2 tablespoon Parsley Chopped 1 teaspoon Coriander leaves Chopped 2 lemons Preserved (cut into 4) 2 tablespoons Olive oil

Instructions

1. Marinate the chicken with salt and pepper for at least 30 minutes.

   
2. Heat oil in a pan.
3. Cook the chicken pieces till they turn brown on both sides.

   
4. Transfer the chicken pieces onto a plate.

   
5. In the remaining oil, tip in the sliced onion. You may add more oil, if needed.

   
6. Saute till they turn light brown in colour.
7. Add the coriander powder, ginger powder, pepper powder, turmeric powder and saffron.

   
8. Stir well for 2 minutes.
9. Add the browned chicken pieces and chicken stock.

   
10. Mix well.
11. Cover and cook on low heat till the chicken is cooked through (approximately 30 minutes).
12. Add the olives, butter, parsley, coriander leaves and lemon.

    
13. Cook for another 5 minutes.
14. If you want more gravy, add hot water and bring the gravy to a boil.
15. Switch off heat.

    
16. Serve with Couscous, Rice or any Flatbread.

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