Couscous Dreams & Tangy Lemons: Make This Moroccan Chicken Tagine at Home!

Moroccan Chicken Tagine with Preserved Lemons, Olives, and Couscous
This recipe will transport you to Morocco with tender chicken infused with fragrant spices, tangy preserved lemons, and plump olives, all served on a bed of fluffy couscous.

Ingredients:

For the Chicken Tagine:
1 whole chicken, cut into 8 pieces (or a mix of chicken thighs and breasts)
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion, thinly sliced
2 cloves garlic, minced
1 preserved lemon, quartered and seeds removed
1/2 cup chicken broth
1 cup pitted green olives
1 tablespoon honey
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
For the Couscous:
2 cups couscous
2 1/2 cups chicken broth
1/2 cup golden raisins (optional)
1/4 cup chopped fresh parsley
Instructions:

Marinate the Chicken: In a large bowl, combine olive oil, ginger, cumin, turmeric, paprika, cayenne pepper (if using), salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate for at least 30 minutes, or up to overnight for deeper flavor.

Brown the Chicken: Heat olive oil in a large tagine or Dutch oven over medium heat. Once hot, add the chicken pieces and cook for 5-7 minutes per side, or until golden brown. Remove the chicken from the pot and set aside.

Sauté the Aromatics: Add the sliced onion to the pot and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute, stirring constantly.

Simmer the Tagine: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the preserved lemon pieces, green olives, and honey. Return the chicken pieces to the pot, nestling them amongst the vegetables. Cover the tagine and bring to a simmer.

Cook the Chicken: Reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender. You can check by inserting a thermometer into the thickest part of the thigh; it should reach an internal temperature of 165°F (74°C).

Prepare the Couscous: While the chicken simmers, bring the chicken broth to a boil in a separate saucepan. Add the couscous and golden raisins (if using), then remove from heat and cover. Let the couscous sit for 5 minutes, then fluff with a fork.

Serve: Once the chicken is cooked, stir in the chopped cilantro and parsley. Serve the chicken tagine over a bed of fluffy couscous, garnished with additional fresh herbs if desired.

Tips:

Don't have a tagine? No problem! You can use a Dutch oven or any other heavy-bottomed pot with a tight-fitting lid.
If you can't find preserved lemons, you can substitute with the zest of 1 lemon and 1 tablespoon of lemon juice. However, the preserved lemons add a unique depth of flavor that can't be replicated exactly.
Adjust the amount of cayenne pepper to your desired level of spice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and flavorful Moroccan Chicken Tagine with your loved ones!