Tajine de Poulet aux Olives et Citron Recipe
Tajine de poulet aux olives et citron is a traditional Moroccan dish featuring tender chicken thighs slow-cooked in a fragrant blend of ras-el-hanout, cumin, coriander, and other spices. The chicken is simmered with onions, green olives, and preserved lemon (or fresh lemon), resulting in a rich, savory, and slightly tangy stew with deeply layered flavors. This dish is perfected with an optional final broil to crisp the chicken skin and concentrate the savory sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
Spice Blend
- 2 generous teaspoons (cc) ras-el-hanout
- 1 generous teaspoon cumin powder
- 1 generous teaspoon coriander powder
- 1 teaspoon special chicken spice mix (optional)
- 1 generous teaspoon dried persillade
- 1/2 teaspoon salt
Base Ingredients
- 1 good drizzle olive oil
- 1 good drizzle neutral oil (sunflower or peanut)
- 4 chicken thighs with back or 8 large chicken drumsticks (about 1 kg)
- 2 large onions (about 200 g peeled)
- 1/2 yellow lemon or preserved salted lemon
- 70 g pitted green olives (approx. 2 handfuls)
- 250 ml water (adjust as needed during cooking)
Instructions
- Prepare the Onions: Finely chop the onions. In a tajine pot or heavy-bottomed sauté pan, heat a generous drizzle of olive oil plus neutral oil over medium heat. Add the onions and cook with the conical lid on for about 10 minutes, stirring occasionally until the onions are soft, translucent, and lightly colored, essentially confiting them.
- Prepare the Chicken: Meanwhile, trim excess fat from the chicken thighs, keeping the skin intact. Cut each thigh into two parts by separating the back portion from the thigh section.
- Mix the Spice Paste: In a bowl, combine the ras-el-hanout, cumin, coriander, optional chicken spice mix, dried persillade, salt, and 2 tablespoons of neutral oil. Mix well to create a smooth, aromatic spice paste.
- Marinate the Chicken: Toss the chicken pieces thoroughly with the spice paste until well coated on all sides.
- Brown the Chicken: Add the spiced chicken pieces to the softened onions in the tajine or sauté pan. Cook over medium heat for about 5 minutes, allowing the spices to release their intense aromas and brown slightly.
- Simmer: Pour in 250 ml water and cover with the conical lid. Simmer gently over low heat for 20 minutes, checking occasionally and adding a splash of water if necessary to prevent drying.
- Add Lemon and Olives: After 20 minutes, add the lemon halves cut into 4 slices along with the green olives. Cook uncovered over low heat for an additional 10 minutes to reduce and thicken the sauce.
- Optional Final Broil: For an extra flavorful and visually appealing finish, place the tajine pot under the oven grill at 180°C (356°F) for 5 minutes to lightly brown and crisp the chicken skin, intensifying the dish’s complex flavors.
Notes
- If a tajine pot is unavailable, use a heavy-based sauté pan with a lid to mimic slow, moist cooking.
- Preserved lemon adds authentic flavor, but fresh lemon can be used as a substitute.
- Adjust water quantity during cooking to maintain a saucy yet not watery consistency.
- The optional broiling step enhances texture but can be skipped if preferred.
- Serve with couscous, bread, or rice for a complete meal.
Keywords: tajine, Moroccan chicken, chicken with olives and lemon, ras-el-hanout recipe, North African stew
