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Le Chaudron recipe

Tajine poulet citron

Moroccan chicken tagine with preserved lemon and olives

⏱ 80 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
  • 3preserved lemons
  • 200 g (7 oz)purple Beldi olives
  • 3yellow onions
  • 6 clovesgarlic
  • 5cm (1½ in) fresh ginger
  • 1 tbspras el hanout
  • 1 tbspground cumin
  • 1 tspsaffron threads
  • 1 tspsweet paprika
  • 1 tspground turmeric
  • 1 tspground ginger
  • 1large bunch of fresh cilantro
  • 1bunch of flat-leaf parsley
  • 5 tbspextra-virgin olive oil
  • 60 g (2 oz)unsalted butter
  • 500 ml (2 cups)chicken stock
  • 2 tbsplemon juice
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
  • 3 preserved lemons
  • 200 g (7 oz) purple Beldi olives
  • 3 yellow onions
  • 6 cloves garlic
  • 5 cm (1½ in) fresh ginger
  • 1 tbsp ras el hanout
  • 1 tbsp ground cumin
  • 1 tsp saffron threads
  • 1 tsp sweet paprika
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 large bunch of fresh cilantro
  • 1 bunch of flat-leaf parsley
  • 5 tbsp extra-virgin olive oil
  • 60 g (2 oz) unsalted butter
  • 500 ml (2 cups) chicken stock
  • 2 tbsp lemon juice
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 clay tagine, 30 cm / 12 in (or a large cast-iron pot)1 chef’s knife1 wooden spoon1 mortar (for the saffron)Plastic wrapRas el hanoutBlack peppercorns

03 — Method

  1. Chicken and lemon TAGINE is a Moroccan family classic: chicken, preserved lemon and purple Beldi olives.
  2. Take the chicken out of the fridge 30 minutes before cooking. Season generously all over with salt and pepper. This helps it cook evenly.
  3. Peel and thinly slice the 3 yellow onions. Remove the germ from the 6 garlic cloves and chop. Finely grate the 5 cm (2 in) piece of peeled fresh ginger.
  4. Make the marinade: crush the saffron in the mortar with a little salt. In a large bowl, toss the chicken with the garlic, grated ginger, ras el hanout, ground cumin, crushed saffron, sweet paprika, turmeric and ground ginger. Marinate 30 minutes.
  5. Heat 5 tbsp extra-virgin olive oil in the clay tagine (or a large cast-iron pot) over medium heat. Cook the onions 8 minutes until soft and golden.
  6. Add the marinated chicken and brown 10 minutes, turning often. Pour in the hot chicken stock and lemon juice and add 60 g (4 tbsp) cubed butter for a silky sauce.
  7. Quarter the 3 preserved lemons, discard the pulp and keep only the rind. Add the rind to the tagine; it's the signature flavor of this dish.
  8. Cover and simmer 50 MINUTES over low heat until the chicken is very tender. Add the Beldi olives for the last 10 minutes. Serve sprinkled generously with chopped cilantro and parsley, with fine couscous on the side.

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CategoryMain dishes