Tagine Djaj bil Zeitoun — Print Recipe

Succulent chicken thighs braised with cracked green olives, preserved lemons, saffron, and fresh herbs in a classic Moroccan tagine.

Ingredients

1 Marinate chicken with grated onion, garlic, saffron, ginger, olive oil, salt, and pepper for at least thirty minutes.
2 Place chicken and marinade in tagine, add half the cilantro and parsley tied in a bundle, and add water halfway.
3 Bring to a simmer, cover, and cook on low heat for forty-five minutes until chicken is very tender throughout.
4 Add olives and preserved lemon rind, continue cooking uncovered for fifteen minutes to reduce and concentrate sauce.
5 Remove herb bundle, adjust seasoning, and ensure sauce is thick and glossy, coating the chicken pieces well.
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.