Chicken Tagine with Dates and Lemon

Name: Chicken Tagine with Dates and Lemon
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1.5 kg chicken pieces (bone-in, skin-on); 2 tablespoons olive oil; 2 large onions (sliced); 3 cloves garlic (minced); 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon saffron threads (optional); 4 preserved lemons (quartered, rinse and remove pulp); 200 g pitted dates (halved); 500 ml chicken stock; 1 handful fresh coriander leaves (chopped)

110 min 6 servings Medium

All Recipes

Savour the rich flavours of Moroccan cuisine with this chicken tagine infused with sweet dates and tangy preserved lemons.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Medium

The Chicken Tagine with Dates and Lemon is a classic Moroccan dish that brings together the sweetness of dates and the tartness of preserved lemons to create a complex and satisfying meal. Cooking in a tagine, a traditional North African earthenware pot, allows the ingredients to meld together beautifully, resulting in a tender and flavourful dish. This recipe is perfect for those seeking to explore new culinary horizons and enjoy the authentic taste of Moroccan cuisine. The slow-cooked chicken becomes incredibly tender, absorbing the aromatic spices and the unique combination of sweet and sour elements.

Instructions

Prepare the chicken

In a large bowl, mix chicken pieces with salt, pepper, ginger, cumin, coriander, and cinnamon. Let marinate for at least 10 minutes.

Pro tip: For deeper flavour, marinate overnight in the refrigerator.

Brown the chicken

Heat olive oil in a large heavy pot over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.

Pro tip: Ensure the oil is hot before adding chicken to prevent sticking.

Cook the aromatics

In the same pot, add onions and garlic. Sauté until onions are soft and translucent, about 5 minutes.

Pro tip: Stir occasionally to prevent garlic from burning.

Combine ingredients

Return chicken to the pot. Add saffron, preserved lemons, dates, and chicken stock. Stir to combine.

Simmer the tagine

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until chicken is tender and cooked through (internal temperature should reach 165°F / 74°C).

Pro tip: Check occasionally and add water if the sauce reduces too much.

Finish and serve

Stir in chopped coriander. Serve hot with couscous or flatbread.

Pro tip: Garnish with additional fresh coriander leaves for extra freshness.

💡

Tips & Tricks

Use a heavy, lidded pot to simulate a traditional tagine.
Preserved lemons add a unique tangy flavour; make your own or buy from specialty stores.
For a richer flavour, marinate the chicken overnight.
Adjust spices to your taste for a personalized dish.

Frequently Asked Questions

What are preserved lemons?

Preserved lemons are lemons pickled in salt and their own juices, often used in Moroccan cuisine for their tangy, intense flavour.

Can I make preserved lemons at home?

Yes, you can make preserved lemons by packing cut lemons with salt and letting them ferment at room temperature for 4 weeks.

How do I store leftover chicken tagine?

Store leftover chicken tagine in an airtight container in the refrigerator for up to 3 days.

What can I serve with chicken tagine?

Chicken tagine pairs well with couscous, flatbread, or a side of roasted vegetables.

Can I use fresh lemons instead of preserved?

Fresh lemons can be used, but they won't provide the same depth of flavour as preserved lemons.

Serving Suggestions

This Chicken Tagine with Dates and Lemon pairs wonderfully with couscous or a warm flatbread, allowing you to soak up the delicious sauce. For a complete meal, consider serving with a side of roasted vegetables or a fresh salad. The tagine can be made ahead of time and actually tastes better the next day as the flavours continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove before serving.

Nutrition per serving

450

Calories

35g

Protein

18g

Fat

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