🥘 Moroccan Chicken Tagine with Preserved Lemon, Olives, and Fries

 🥘 Moroccan Chicken Tagine with Preserved Lemon, Olives, and Fries

🐔 Ingredients for the Chicken:

1 whole chicken (cut into pieces) or 4–6 chicken thighs

2 preserved lemons (cut into quarters)

1 cup green or purple olives

2 onions (finely chopped)

3 garlic cloves (minced)

2 tablespoons olive oil

1 teaspoon ground ginger

1 teaspoon turmeric

1/2 teaspoon black pepper

Salt to taste

A pinch of saffron (optional)

A small bunch of parsley and cilantro (chopped)

1 cup water or chicken broth

🍟 Ingredients for the Fries:

3–4 large potatoes

Vegetable oil (for frying)

Salt

🔪 Instructions:

1. Marinate the Chicken:

In a bowl, mix the chicken with garlic, ginger, turmeric, black pepper, salt, and saffron (if using).

Add chopped onions, herbs, and olive oil.

Let marinate for at least 30 minutes (or overnight for deeper flavor).

2. Cook the Tagine:

In a tagine or heavy-bottomed pot, place the chicken and marinade mixture over medium heat.

Add 1 cup of water or chicken broth.

Cover and let cook for about 45 minutes, turning the chicken occasionally.

Add preserved lemons and olives during the last 15 minutes.

Uncover and let the sauce reduce until thick and rich.

3. Prepare the Fries:

Peel and cut the potatoes into fries or wedges.

Soak them in water for 10–15 minutes, then drain and dry.

Heat vegetable oil in a deep pan and fry the potatoes until golden and crispy.

Drain on paper towels and season with salt.

🍽️ To Serve:

Place the chicken on a large serving dish.

Pour the flavorful sauce over it.

Garnish with preserved lemon pieces and olives.

Arrange the crispy fries on top or around the chicken.

Enjoy with Moroccan bread (khobz) and a cup of mint tea for a true traditional experience!

 Here’s a great  video that shows exactly how to make Moroccan Chicken Tagine with Preserved Lemon, Olives, and fries

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