Moroccan Chicken Tagine

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Brown chicken lightly and set it aside. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Soften onion, garlic and ginger with turmeric and cumin. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Return chicken with stock, cover and simmer gently. Keep only small bubbles breaking the surface and begin checking after 38 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Add sliced preserved lemon peel and olives near the end.

6. 6

   Reduce uncovered until the sauce coats the chicken; finish with coriander. Keep over medium-low heat for 10–15 minutes, stirring frequently, until the volume has visibly reduced and the flavour is concentrated without scorching. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.