Can I freeze the tajine?

Chicken tagine can usually be stored in the freezer for up to 2-3 months without significant loss of quality. Remove the frozen chicken tagine from the freezer and let it thaw slowly in the refrigerator. This can take several hours to overnight, depending on the quantity. If you have a tagine, you can gently reheat the thawed chicken tagine in the tagine over low heat. If necessary, add a little water or broth to refresh the sauce and prevent the dish from drying out. Reheating on the stovetop: You can also reheat the thawed chicken tagine in a pan over low heat. Add a little water or broth to restore moisture and make the chicken tender again.

How do I store the chicken and lemon tagine?

If you have prepared chicken tajine and are not going to eat it immediately, let it cool to room temperature first. Then store it in an airtight container in the refrigerator. The dish can generally be stored in the refrigerator for 3-4 days.

What's the secret to tender chicken in a tagine?

Mourade Zeguendi's secret is the lemon marinade. By marinating the chicken pieces overnight in fresh lemon juice, the acids break down the connective tissue. This makes the chicken melt-in-your-mouth tender during simmering and allows it to absorb the flavors of the spices better.

Can I also make this recipe without a tagine?

Yes, you certainly can! If you don't have an earthenware tagine, you can use a thick-bottomed braising pan (like a cast-iron pan). Make sure the lid closes tightly so that the steam stays in the pan and the chicken doesn't dry out.

Is Ras el Hanout essential for chicken and lemon tagine?

Absolutely. Ras el Hanout is a Moroccan spice blend that often consists of more than 20 different spices. It gives the tagine that authentic, warm depth. Don't have it at home? Then you can make a mix of ginger powder, turmeric, cumin, and a pinch of cinnamon, but the true Ras el Hanout is indispensable for the authentic experience.

Chicken and lemon tagine

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30min + 1h simmering + 1 night marinating

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Easy

Dream away to the flavors of Morocco with this authentic tagine with chicken, preserved lemon and olives. This recipe was lovingly put together by Mourade Zeguendi. The combination of tender chicken, salty olives and the fresh touch of preserved lemon is an absolute classic that never gets old. The power of this dish lies in time. By letting the chicken marinate overnight in fresh lemon juice, the meat becomes butter-soft. Slow simmering in the tagine ensures that the flavors of ras el hanout, fresh ginger and garlic penetrate deep into the potatoes and chicken. The result? A heartwarming one-pot dish bursting with character.

Ingredients

What do you need?

Quantity: 4P

1 large chicken
2 fresh lemons
0.5 bunch of parsley, washed
0.5 bunch of coriander, washed
1 large onion (red or yellow)
2 cloves of garlic
2 tsp ras el hanout
1 tsp coarse salt
1 preserved lemon
1 can pitted green olives
100 ml olive oil
4 potatoes
3 cm ginger

Preparation method

How do you make this?

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Cut the chicken into pieces or have your butcher do it. Wash and pat dry. Place the chicken in a bowl and squeeze the lemons over it. Also add the squeezed lemon halves. Let this marinate overnight.

Put the marinated chicken with the juice in a tajine; remove the lemon halves.

Chop the garlic, onion, parsley, and coriander finely. Add this along with the diced ginger and the quartered preserved lemon.

Peel the potatoes, slice them thinly, and place them in the tajine. Add the olive oil and mix everything well. Let the tajine simmer on low heat for 1 to 1.5 hours. Check in between to see if there is enough moisture.

Add the olives after 30 minutes.

Serve the tajine warm with Moroccan flatbread and a glass of refreshing mint tea.