Chicken tagine with lemon, ginger and cinnamon
4 servings
60 minutes
Chicken tagine with lemon, ginger, and cinnamon is a fragrant dish of Moroccan cuisine that embodies the richness of spices and the tradition of slow cooking. This tagine combines tender chicken meat with the warmth of cinnamon and ginger, highlighting their spiciness with lemon and the tartness of olives. The dish's origins delve deep into North African gastronomy, where slow simmering in a clay pot allows all flavors to unfold. The taste is rich, warm, slightly spicy and tangy, creating a harmony of spices and citrus notes. Tagine is served hot and eaten with couscous or fresh bread, soaking up the thick, rich sauce. This dish is perfect for leisurely family lunches and gatherings with friends when one wants to enjoy the richness of flavors and aromas of Eastern cuisine.
1
Lightly toast saffron for 1 minute in a small heavy skillet (without oil) and pour it into a cup.
- Saffron: 0.5 teaspoon
2
Crush the garlic in a mortar and mix with salt (1/2 teaspoon).
- Garlic: 3 cloves
- Salt: to taste
3
Cut the chicken into 4 pieces.
- Chicken: 1 piece
4
Pour oil into a shallow pot (about 25 cm in diameter) or a heavy-bottomed pan. Add chicken, onion, garlic, ginger, cinnamon, turmeric, and chopped cilantro. Add 1 teaspoon of lemon juice and salt, half a teaspoon of pepper, and saffron. Mix everything thoroughly.
- Olive oil: 3 tablespoons
- Chicken: 1 piece
- Red onion: 2 heads
- Garlic: 3 cloves
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Turmeric: 0.5 teaspoon
- Cilantro: 3 tablespoons
- Lemon juice: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Saffron: 0.5 teaspoon
5
Cut the canned lemons into quarters, remove the pulp, chop it coarsely, and add it to the pan with the chicken. Dice the lemon zest into 1 cm cubes and place them in a bowl.
- Preserved lemons: 2 pieces
6
Pour water (3/4 cup) over the chicken and simmer covered for 30 minutes. When the chicken is almost done, add olives and simmer for another 10 minutes. If necessary, add a little water and season with salt to taste.
- Chicken: 1 piece
- Greek olives (Kalamata): 0.5 glass
- Salt: to taste
7
Before serving, sprinkle the tagine with lemon zest.
