Chicken Tajine with Preserved Lemons
Serves | 4 |
Preserved lemons are a signature ingredient in this chicken tajine. Perfect for a chilly night, the chicken is slow cooked in earthenware, and it comes out tender, juicy and full of flavor. Get Vires' step-by-step demo on preserved lemons in our Tech School section, and use them in this dish!
- 3 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 3½-lb chicken, cut into quarters
- salt and freshly ground black pepper
- 2 yellow onions, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 bay leaf
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- 1 tsp saffron threads, lightly toasted
- 1 bunch flat-leaf parsley, chopped
- 1 tsp cilantro, chopped
- 2 preserved lemons, cut into wedges
- 1½ cups pitted olives
- ½ cup lemon juice
- ½ cup water or stock
| Preparation | On the stovetop, heat a 12-inch tajine or casserole dish on medium-high heat. Melt oil and butter together. Once vessel is hot, season chicken with salt and pepper and sear on both sides. Add onions, garlic, ginger, bay leaf, cinnamon, turmeric, saffron, parsley and cilantro. Toss together until well combined and fragrant. Salt and pepper if desired.
Remove the chicken pieces and put them on top of the onion sauté. Add the preserved lemon wedges, olives, lemon juice and water, reserving a bit of preserved lemon and olives for garnish. Cover and simmer for 30 minutes. Add more liquid as needed to keep moisture in the tajine.
Once the chicken is cooked through, remove from heat and garnish with reserved olives and lemon wedges. Serve immediately.
Cassandra Vires is the owner and chef of Home Wine Kitchen. She received her culinary training in Houston and has a knack for reimagining classic dishes.