Chicken Tagine is a traditional Moroccan recipe of chicken pieces braised with spices, garlic, onion, green olives, and preserved lemon.
The word tagine refers to a clay vessel with a cone-shaped lid in which the dish is traditionally cooked, but you don’t need one to make it. I am using a clay pot that I purchased from Miriam's earthen cookware, miriamsearthencookware.com/, but you can use any pot, really.
Make sure you have at least a large slice of bread for each person because there will be some serious dipping.
For two people you will need:
3 boneless, skinless chicken thighs.
3 tbsp olive oil.
1 preserved lemon, separate the flesh and skin.
6-7 pitted green olives per person.
1 tbsp turmeric.
2 garlic cloves minced.
1 tbsp ginger powder.
1 tbsp cumin powder.
1 tsp coriander seed.
2 cups of tap water.
and a tiny pinch of hot pepper.
Total time, 40 minutes.
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