Chicken Tagine with Lemons and Olives – Djej M’chermel

A classic from Morocco. You should be careful with the addition of salt in this dish, rather towards the end repeatedly re-season, because both the brined olives, as well as the pickled lemon already bring salt. If you can’t get salt lemons (lemons pickled in brine for 6 months), you can also use lemon zest. Only the zest should be blanched a few times to remove the bitterness.

1. fry chicken pieces, skin side down, in butter in a cast iron saucepan until golden. Reduce temperature and stir in the onion, giblets, garlic, ginger, paprika, turmeric or cumin, saffron, coriander leaves, parsley, olive oil, and salt and pepper.

2. slightly increase the temperature, turn the ingredients every now and then to the other side and mix and simmer for a few minutes. Extinguish with water and let it bubble. Later simmer open for 30 to 40 minutes, turning the chicken pieces to and fro.

Add lemon peel strips, olives and juice of one lemon and simmer for another 15 min until chicken is tender.

Season to taste, perhaps adding more juice from a lemon as well, depending on your taste, and transfer to a serving bowl. If the sauce is too thin, lift the chicken pieces out of the broth and reduce the broth over high heat for a few minutes, then add the olives and lemon zest.

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