Tagine Argana
Gently simmered chicken, preserved lemon and olives, warmed with ginger and harissa, a Moroccan tagine.
1 hr 25 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 70 min · 85 min total
- medium
- 1
In a large tagine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, olive oil, parsley, cilantro, harissa, cinnamon, turmeric, paprika and lemon juice.
- 2
Add the chicken and toss until all pieces are coated. Cover and let marinate in the refrigerator at least 2 hours or overnight.
- 3
When ready to cook, pour the water into the tagine or pot. Add the salt and pepper. Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.
- 4
While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.
- 5
Add the olive mixture to the chicken 5 minutes before serving. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
