Simple Moroccan Chicken Tagine
Serves 6 to 8
- 1 to 2 preserved lemons (quartered and seeds removed)*
- 8 pasture-raised chicken thighs, skins removed, or 2 pounds jackfruit, roughly chopped
- 2 large yellow onions, minced
- 2 to 3 cloves garlic, diced
- ¼ cup minced fresh cilantro
- ¼ cup minced fresh parsley
- ¼ cup minced fresh mint
- 2 teaspoons ground ginger
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1/2 teaspoon Ras el Hanout (optional)
- 1/3 cup extra-virgin olive oil
- 1 cup green olives (I prefer pitted)
- ½ cup chopped dried figs
- ¼to ½ cup water
Scoop the flesh from the preserved lemon, and chop finely. Save the rind.
Add the lemon to a large bowl along with the chicken, onions, garlic, cilantro, parsley, mint, ginger, pepper, turmeric, cumin, cinnamon, and salt. If using, add the Ras el Hanout.
Mix well, using a spoon or gloved hands. (The turmeric will stain skin yellow.) Cover and let marinate at least 2 hours or as long as overnight.
Preheat the oven to 475° F.
Coat the inside of a large baking dish with olive oil, then transfer the onions and garlic from the marinade to the baking dish.
Top the garlic mixture with the marinated chicken. Add the olives and figs.
Finely chop the preserved lemon rind and sprinkle on top of the chicken, then drizzle with the remaining olive oil.
Bake for about 45 minutes, basting occasionally.
Reduce heat to 350° F. and bake for an additional 30 minutes, until the chicken is deeply browned.
Let rest 10 to 15 minutes before serving over millet or cauliflower rice.
*Available at many specialty markets — if you can’t find preserved lemons in your local market or a gourmet specialty store, they’re available on Amazon. You can also easily prepare them at home. All you’ll need is lemons, salt, and a good canning jar. There are many tutorials available online.