Moroccan Chicken Tagine With Potatoes and Olives Recipe
A classic Moroccan chicken dish featuring potatoes and olives, offering an easy preparation for a family-friendly meal in either a conventional pot or a traditional tagine.
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Instructions
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Conventional Pot Method:
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In a large pot, combine chicken, onion, garlic, spices, parsley, and oil.
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Cook covered over medium heat for 30-40 minutes until the chicken is nearly done, stirring occasionally.
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Add peeled and quartered potatoes, olives, preserved lemon, and enough water to almost cover the potatoes.
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Bring to a simmer, then cook partially covered until potatoes are tender and the sauce is quite thick.
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Traditional Tagine Method:
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Slice onions and spread them on the tagine bottom, then layer sliced or wedged potatoes over them.
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Combine chicken, garlic, spices, and parsley in a bowl, then place the chicken in the tagine.
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Rinse the mixing bowl with 1/2 cup water and add it to the tagine; pour olive oil over all and distribute olives and preserved lemon.
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Cover the tagine, place on a diffuser over medium-low to medium heat, and allow to simmer before reducing heat to the lowest temperature to maintain the simmer.
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After 1 hour and 15 minutes, check the liquid level; add more water if needed, ensuring the final sauce remains thick.
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Continue cooking covered for at least 30 more minutes until chicken and potatoes are very tender.
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Let the tagine rest off heat for 10 minutes before serving.