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How do I make authentic Moroccan Chicken Tagine with preserved lemons?

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I’ve been trying to replicate the traditional Moroccan Chicken Tagine I had while visiting Marrakech, but I can't seem to get the flavor right. Does anyone have a detailed, authentic recipe, especially how to use preserved lemons properly?

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The key to a good chicken tagine is to marinate the chicken with a mix of olive oil, garlic, saffron, ginger, and paprika for a few hours. For preserved lemons, cut them into quarters and add them in during the cooking process. Don’t forget green olives for extra flavor!

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I usually slow-cook the chicken with onions, garlic, preserved lemons, olives, and fresh cilantro. Don’t add too much water because the chicken releases juices as it cooks. The preserved lemons are added after the onions caramelize.

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Make sure your preserved lemons are authentic—homemade ones taste better. Slice them thin and mix them with the sauce toward the end of the cooking process to avoid bitterness.

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Use a clay tagine pot for the most authentic flavor. Start with browning the chicken in oil and butter, then slowly braise with all the spices and preserved lemons for that rich, deep flavor.

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