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Moroccan Chicken Tagine with Lemon and Olives - Simple & Original

Are you looking for a dish that takes you straight to the spice markets of Marrakech with every bite? This Moroccan Chicken Tagine with preserved lemons and green olives is my absolute labor of love. As a home cook, I love the combination of tender chicken and the salty acidity of the lemons. The best part: You don't need a special clay tagine; a regular pot with a lid works perfectly! This dish is perfect for those who want to eat healthily without sacrificing flavor. It is very easy to prepare and can be made in advance, allowing the aromas to harmonize in the pot. Whether for a cozy evening alone or as a highlight for guests, this recipe is quick to make and impresses with its refined, oriental spices. Try it out and let yourself be enchanted by the magic of oriental cooking!

Ingredients

Preparation

1

Finely dice the onion (1) and press the garlic (1), while cutting the chicken breast fillet (200 g) into coarse cubes.

2

Heat olive oil (10 g) in a pot and sear the meat briefly on all sides.

3

Add the onions and garlic to the meat and sauté until translucent and fragrant.

4

Now sprinkle turmeric (3 g) and ginger powder (2 g) over the ingredients and toss briefly to let the full aroma unfold.

5

Deglaze with vegetable broth (100 ml) and add the preserved lemon (0.5) cut into fine strips.

6

Fold in the pitted olives (50 g) and let everything simmer gently on low heat with the lid closed for about 20 minutes until the chicken is butter-soft.

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