Tagine djaj bil hamd markad wa zaytoun
This tagine is fragrant with turmeric, cumin, coriander, and ginger, with tender chicken nestled in a light tomato-onion sauce. Preserved lemon and green olives bring the signature bright, salty depth, while chickpeas make it hearty without adding much fat. The result is comforting, aromatic, and satisfying while still feeling light.
Ingredients
Chicken and spice base
- 300 gchicken breast, skinless and boneless
- 180 gonion, thinly sliced
- 2 cloves (10 g)garlic, finely chopped
- 1 tspground turmeric
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspground ginger
- 1/2 tsppaprika
- 1/4 tspground black pepper
- 1/2 tspsalt
- 2 tspolive oil
- 120 mlwater
Tagine body
- 150 gtomato, grated or very finely chopped
- 120 gcooked chickpeas, drained
- 1/2 piece (about 25 g pulp and peel), pulp removed and peel finely slicedpreserved lemon
- 60 ggreen olives
- 10 gfresh coriander, chopped
To finish
- 8 gfresh parsley, chopped
- 1 tsplemon juice
Instructions
- 1
Preheat the oven to 190 C. Slice the onion, chop the garlic, grate the tomato, finely slice the preserved lemon peel, chop the coriander and parsley, and cut the chicken breast into 4 to 5 large pieces so it stays juicy during baking.
- 2
In a medium ovenproof tagine base or Dutch oven, combine the chicken, onion, garlic, turmeric, cumin, coriander, ginger, paprika, black pepper, salt, olive oil, and water. Mix well so the spices coat the chicken evenly. Let it stand for 10 minutes while the oven finishes heating; this short rest helps the onion start drawing out moisture and seasons the meat more deeply.
- 3
Scatter the grated tomato over the chicken, then add the chickpeas, preserved lemon, and olives. Cover tightly with a lid or foil. Bake for 25 minutes.
- 4
Remove the lid, stir in the chopped coriander, and spoon some of the cooking juices over the chicken. Return to the oven uncovered for 8 to 10 minutes, until the chicken is just cooked through and the sauce has reduced slightly. The chicken should reach 74 C in the thickest part, and the onions should be very soft.
- 5
Take the dish out of the oven and rest for 5 minutes. Finish with parsley and lemon juice. Taste the sauce before adding any extra salt, since preserved lemon and olives are already salty.
- 6
Serve hot with the sauce spooned over the chicken, chickpeas, olives, and softened onions.
Nutrition per serving
Notes
- •For the best low-fat result, use a heavy dish with a tight-fitting lid so the chicken steams gently and stays moist without extra oil.
- •If your preserved lemon is very salty, rinse the peel briefly and reduce the added salt slightly.
- •This pairs well with steamed couscous or plain bulgur, but for a lighter meal it is also excellent on its own or with a cucumber salad.
- •Chicken breast can dry out quickly; cutting it into large pieces rather than small cubes helps it stay tender.
Background
Chicken tagines with preserved lemon and olives are among the most recognized dishes of Moroccan home cooking, especially associated with cities such as Fez and Marrakech. Traditionally prepared in an earthenware tagine over gentle heat, the dish balances savory, briny, and citrus notes in a way that is characteristic of Moroccan cuisine. This lighter version keeps those classic flavors while adapting the method for a modern oven and leaner ingredients.
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