Weeknight Chicken Tagine
Making a tagine might not be the most labor-intensive task, but it can definitely be time-consuming. In this non-traditional recipe, you'll enjoy all the classic flavors of a m'qualli chicken tagine but in less than an hour. Made with preserved lemon and olives, this dish is perfect for satisfying your mid-week Moroccan food cravings. M’qualli tagine refers to one of the ways Moroccan tagines are traditionally seasoned, incorporating ground ginger, ground turmeric and garlic, resulting in a rich, dark yellow sauce. Don’t hesitate to adjust the consistency of your tagine by adding a couple tablespoons of water or stock if it’s too dry, or letting it simmer for a few extra minutes for a thicker sauce. Serve it with bread for a more traditional experience (such as flatbreads or crusty breads like a baguette), but rice or potatoes will also work.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 2large yellow onions, thinly sliced
- 1 ¼pounds boneless, skinless chicken breasts or thighs cut into 1- to 1 1/2-inch pieces
- ½cup pitted Castelvetrano or Kalamata olives, for serving
- 2lemons, cut into wedges, for serving
- 1baguette, for serving
- ½cup vegetable or chicken stock
- 2tablespoons olive oil, plus more as needed
- 1cup finely chopped cilantro leaves and tender stems, plus more for garnishing
- 1to 2 tablespoons seeded and finely chopped preserved lemon or the zest of 1 lemon
- 3garlic cloves, minced or pressed
- 1teaspoon honey or granulated sugar
- 1teaspoon ground turmeric
- 1teaspoon ground ginger
- Fine sea salt and black pepper
Instructions
Step 1
Start preparing the chicken: Heat the oil in a large pan over medium-low. Add the onions, cover and leave to cook, allowing the onions to start sweating, about 5 minutes.Step 2
Meanwhile, make the marinade: In a medium bowl or measuring jug, combine the stock, oil, cilantro, 1 tablespoon preserved lemon, garlic, honey, turmeric, ginger, 3/4 teaspoon salt and 1/4 teaspoon pepper.Step 3
Pour about half of the marinade into the pan containing the onions, stirring to combine. Cover and cook over low, stirring occasionally, until the onions are soft and translucent, 10 to 15 minutes.Step 4
While the onions are cooking, add the chicken to the bowl containing the remaining marinade. Cover with plastic wrap and let marinate in the fridge while the onions finish.Step 5
When the onions are soft and translucent, add the chicken along with the marinade to the pan. Cover and simmer over medium-low for 15 to 20 minutes depending on the thickness of the chicken, stirring occasionally, until the meat is fully cooked.Step 6
When the chicken is cooked through, the sauce may have thickened slightly, but the pan should not be dry. If necessary, add 1 tablespoon stock or water at a time until the desired consistency is achieved. Taste and adjust seasoning with salt and preserved lemon to taste.Step 7
Garnish with olives and cilantro and serve with lemon wedges and torn pieces of baguette.