Tagine Djaj bil Zeitoun
طاجين دجاج بالزيتون (tah-JEEN djahj bil zay-TOON)
Chicken Tagine with Olives
Succulent chicken thighs braised with cracked green olives, preserved lemons, saffron, and fresh herbs in a classic Moroccan tagine.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: traditional tagine
Garnishes: cilantro, preserved lemon slices
Accompaniments: khobz bread, Moroccan salads
Instructions
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1
Marinate chicken with grated onion, garlic, saffron, ginger, olive oil, salt, and pepper for at least thirty minutes.
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2
Place chicken and marinade in tagine, add half the cilantro and parsley tied in a bundle, and add water halfway.
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3
Bring to a simmer, cover, and cook on low heat for forty-five minutes until chicken is very tender throughout.
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4
Add olives and preserved lemon rind, continue cooking uncovered for fifteen minutes to reduce and concentrate sauce.
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5
Remove herb bundle, adjust seasoning, and ensure sauce is thick and glossy, coating the chicken pieces well.
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6
Garnish with remaining fresh cilantro and preserved lemon slices. Serve directly from the tagine with bread.
Did You Know?
The combination of olives and preserved lemons is considered the most quintessentially Moroccan flavor pairing in the entire cuisine.
Chef's Notes
Equipment Tips
- tagine pot or Dutch oven
- cutting board
- sharp knife
Garnishing
cilantro, preserved lemon slices
Accompaniments
khobz bread, Moroccan salads
The Story Behind Tagine Djaj bil Zeitoun
This tagine represents perhaps the most iconic dish of Moroccan cuisine, found in every household from Tangier to the Sahara. The marriage of briny olives and tangy preserved lemons with fragrant saffron chicken defines Moroccan flavor. This dish has been served at Moroccan tables for centuries, evolving very little because its balanced flavors achieved perfection early in the culinary tradition.
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