Can be adapted for vegetarians, replacing chicken with vegetables such as potatoes and carrots
INGREDIENTS
- 1 whole chicken, cut into pieces (or any chicken parts you prefer)
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- ¼ cup olive oil
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- Salt, to taste
- 1 preserved lemon, cut into slices or halves
- A handful of green or red olives
- A small bunch of fresh cilantro and parsley, chopped
- Water, as needed
METHOD
- Marinate the chicken. In a tagine or a large pot, add the chicken pieces, chopped onions, crushed garlic, olive oil, all the spices (ginger, turmeric, pepper, paprika, and salt), and the chopped cilantro and parsley. Mix everything well.
- Sauté. Place the tagine on low heat and cook for 5–10 minutes, stirring occasionally. Let the chicken absorb the flavours and allow the onions to start softening.
- Cook slowly. Add about ½ cup of water (more if needed to avoid burning), cover the tagine, and let it cook gently over low heat for 45 minutes to 1 hour. The chicken should be tender and the sauce rich and slightly thickened.
- Add final ingredients. About 10 minutes before the end of cooking, add the preserved lemon slices and olives. Let the tagine simmer uncovered so the flavours come together.
At MED4FOOD
The photo shows the vegetarian tagine the Moroccan group cooked at the symposium, with potatoes and carrots.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
