Ingredients
Method
Marinate the Chicken:
- In a bowl, mix cumin, coriander, paprika, turmeric, ginger, garlic, salt, pepper, lemon juice, and olive oil.
- Coat the chicken thoroughly with the marinade.
- Let it sit for at least 30 minutes (overnight is best for deeper flavor).
Sauté the Onions and Garlic:
- Heat 2 tbsp olive oil in a tagine pot or a deep pan over medium heat.
- Add sliced onions and garlic. Sauté until soft and fragrant (about 5 minutes).
Layer the Ingredients:
- Place the marinated chicken over the onions.
- Arrange carrots, zucchini, preserved lemons, and olives around the chicken.
- Pour in the chicken broth.
Slow-Cook the Tagine:
- Cover and let it cook on low heat for 1.5 to 2 hours, occasionally spooning sauce over the chicken.
- If using an oven, bake at 350°F (175°C) for the same time.
Optional Crispy Finish:
- For crispy skin, place the chicken under the broiler for 2-3 minutes until golden.
Garnish and Serve:
- Sprinkle chopped parsley and cilantro over the dish.
- Serve hot with couscous or warm bread.
Notes
- Preserved lemons add a deep, tangy flavor. If unavailable, use fresh lemon slices, but the taste will be milder.
- If you don’t have a tagine pot, a Dutch oven or deep skillet with a lid works well.
- For a spicier version, add 1/2 tsp cayenne pepper or chili flakes.
- For a vegetarian version, replace chicken with chickpeas and use vegetable broth.