Tagine djaj bil hamd markad wa zaytoun

Nutrition · per serving

Steps

1. 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.

   180 g onion, thinly sliced2 cloves (10 g) garlic, finely chopped150 g tomato, grated or very finely chopped1/2 piece (about 25 g pulp and peel), pulp removed and peel finely sliced preserved lemon10 g fresh coriander, chopped8 g fresh parsley, chopped300 g chicken breast, skinless and boneless
2. 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.

   300 g chicken breast, skinless and boneless180 g onion, thinly sliced2 cloves (10 g) garlic, finely chopped1 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1/2 tsp ground ginger1/2 tsp paprika1/4 tsp ground black pepper1/2 tsp salt2 tsp olive oil120 ml water
3. 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.

   150 g tomato, grated or very finely chopped120 g cooked chickpeas, drained1/2 piece (about 25 g pulp and peel), pulp removed and peel finely sliced preserved lemon60 g green olives
4. 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.

   10 g fresh coriander, chopped
5. 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.

   8 g fresh parsley, chopped1 tsp lemon juice
6. 6

   Serve hot with the sauce spooned over the chicken, chickpeas, olives, and softened onions.

Origin & History

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.